Carbonnade Flamande is a tasty Belgian beef stew, made with tender beef, rich brown beer, and sweet onions. It’s slow-cooked to perfection, making it super comforting on chilly days.
This dish pairs perfectly with some warm bread to soak up all that yummy sauce. Trust me, you’ll be mopping up every last drop! 🥖
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew since it becomes tender with slow cooking. If you prefer, substitute with brisket or round for similar results, though they might not be as juicy.
Belgian Brown Ale: The beer adds deep flavor. You can swap it with a stout or porter if necessary. If you prefer non-alcoholic, use non-alcoholic beer or extra beef broth.
Onions: Sweet onions add a nice sweetness, but yellow onions work just as well. If you’re really in a pinch, shallots can be used for a milder flavor.
Bread: The white bread helps thicken the stew. I usually use a sourdough or a hearty whole grain as a tasty alternative. Just make sure it’s not too soft!
How Do I Get the Beef Perfectly Tender?
To achieve that melt-in-your-mouth texture, the key is low and slow cooking. You want to let the beef braise gently. Here’s how:
- Brown the beef on all sides in batches to develop flavorful crust.
- Cook the onions until golden before adding other ingredients to enhance sweetness.
- Simmer the stew on low heat for 2 to 3 hours. Don’t rush this step—patience is crucial!
Feel free to taste occasionally. This way, you can adjust seasoning or sweetness to fit your preference. Happy cooking!
How to Make Carbonnade Flamande
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or butter
For the Stew:
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian brown ale or a robust dark beer
- 2 cups beef broth
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar or apple cider vinegar
- 2 sprigs fresh thyme
- 2 bay leaves
For the Serving:
- 4 slices white bread, crusts removed
- 2 tbsp Dijon mustard
- Fresh parsley, chopped (for garnish)
- Optional: 1 tbsp butter for finishing
How Much Time Will You Need?
This dish requires about 30 minutes for preparation and then 2 to 3 hours for simmering on the stove. So, plan for a total of around 3 hours, including cooking time. It’s well worth the wait for that perfect, tender beef stew!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
2. Brown the Meat:
In a large heavy-bottom pot or Dutch oven, heat the vegetable oil or butter over medium-high heat. In batches, brown the beef cubes on all sides until they are deeply browned, about 6-8 minutes per batch. Remove the beef from the pot and set aside on a plate.
3. Cook the Onions:
Lower the heat to medium and add the sliced onions to the pot. Cook, stirring frequently, until the onions are softened and golden brown, which should take about 15-20 minutes. This step brings out the sweetness in the onions.
4. Add Garlic and Flour:
Add the minced garlic to the pot and cook for an additional minute until it is fragrant. Then, sprinkle the flour over the onions and stir to combine, cooking for another 2-3 minutes to remove any raw flour taste.
5. Build the Sauce:
Gradually pour in the Belgian brown ale while scraping up any delicious browned bits stuck to the bottom of the pot. Next, add the beef broth, brown sugar, and vinegar. Stir everything together well.
6. Simmer with Herbs:
Return the browned beef to the pot, and add the thyme and bay leaves. Mix everything gently. This is where all the flavors start to mingle beautifully!
7. Add the Bread:
Spread Dijon mustard on one side of the white bread slices, and place the slices mustard-side down on top of the stew. This adds an amazing depth of flavor to your dish.
8. Cook the Stew:
Cover the pot and let it simmer on low heat for 2 to 3 hours, or until the beef is very tender and the sauce has thickened. Remember, a low and slow cook is key!
9. Final Touches:
Once your stew is ready, remove the bread and herbs before serving. If desired, you can stir in 1 tablespoon of butter for extra richness.
10. Serve and Enjoy:
Garnish with chopped fresh parsley before serving. This carbonnade is best enjoyed hot, with some crusty bread or boiled potatoes to soak up all the delicious sauce!
Enjoy your classic Carbonnade Flamande, a warm and comforting Belgian beef stew that is sure to impress!
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck is ideal for this stew due to its tenderness after slow cooking, you can substitute it with brisket or round. Just keep in mind that the cooking time may vary slightly based on the cut used.
Can I Substitute the Beer?
Yes, if you prefer not to use beer, you can replace it with an equal amount of non-alcoholic beer or more beef broth. Just make sure to choose a hearty liquid to maintain the stew’s rich flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Just reheat gently on the stove or in the microwave before serving.
What Should I Serve with Carbonnade Flamande?
This delicious stew pairs wonderfully with crusty bread to soak up the sauce, or you can serve it with boiled potatoes or even mashed potatoes for a comforting meal.
