Carbonnade Flamande (Flemish Beer Beef Stew)
A traditional Belgian stew featuring tender beef braised in dark beer with sweet caramelized onions.
Contents (2 sections)▾
Ingredients
- 1 kg beef chuck, cut into 3 cm cubes
- 1 liter dark Belgian beer
- 3 large onions, thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp brown sugar
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 slice crusty bread
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Steps
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally to prevent burning.
Increase the heat to medium-high, add the beef cubes, and sear on all sides until browned, approximately 5-7 minutes.
Sprinkle the brown sugar over the beef and onions, stirring to combine. Pour in the dark beer, and add the thyme and bay leaf. Bring to a simmer.
Reduce the heat to low, cover the pot, and let it braise for 1.5 to 2 hours, until the beef is tender.
While the stew is cooking, spread Dijon mustard on the slice of bread. After the beef is tender, place the mustard bread on top of the stew and let it dissolve for 10 minutes.
Stir the stew, season with salt and pepper, and serve hot.
Why this works
Braising the beef in dark Belgian beer instead of wine imparts a rich, malty flavor that complements the savory beef, while the caramelized onions add sweetness, balancing the dish. The use of a mustard-spread bread as a thickener is a unique technique in Belgian cuisine; as it dissolves into the stew, it enriches the sauce both in texture and flavor. If the stew seems too sour due to the beer, a touch of sugar can be added to counterbalance the acidity. Additionally, if the sauce is too thin, you can allow it to simmer uncovered for the last 15 minutes to reduce and thicken further, ensuring a luscious consistency that clings beautifully to the meat.