Carbonade Flamande Flemish Beef and Beer Stew Casserole
Warm up your kitchen with the rich, comforting flavors of Carbonade Flamande, an iconic Flemish beef and beer stew casserole that’s perfect for gatherings or cozy nights at home. This hearty dish features tender, slow-cooked beef chuck simmered in a luscious sauce made from caramelized onions, dark Belgian beer, Dijon mustard, and a bouquet garni infused with thyme and bay leaves. Thickened with buttery slices of bread that melt right into the stew, the result is a velvety, deeply flavorful casserole that pairs beautifully with crusty bread, mashed potatoes, or crispy fries. With its blend of sweet, savory, and tangy notes, this classic Belgian recipe is an irresistible celebration of slow cooking, ideal for anyone seeking authentic, European-inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions (thinly sliced)
- 1.5 tablespoons brown sugar
- 4 garlic cloves (minced)
- 2 tablespoons Dijon mustard
- 2.5 cups dark beer (e.g., Belgian Dubbel or brown ale)
- 1 cup beef stock
- 1 tablespoon white vinegar
- 1 bouquet garni (made with thyme, bay leaf, and parsley)
- 2 slices country-style bread (cut into large slices)
- 2 tablespoons butter (for spreading on bread)
Instructions
In a large mixing bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
Heat 2 tablespoons of butter and the olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of butter, and add the sliced onions. Cook the onions for about 15-20 minutes, stirring frequently, until softened and caramelized.
Sprinkle the brown sugar over the caramelized onions and stir for 1-2 minutes, allowing it to melt and coat the onions.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Return the browned beef and its juices to the pot. Stir in the mustard, then pour in the dark beer, beef stock, and vinegar. Stir to combine.
Add the bouquet garni to the pot, submerging it in the liquid.
Spread the bread slices with butter on one side and place them buttered-side up on top of the stew. The bread will dissolve into the stew during cooking, acting as a thickener.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Allow the stew to cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Remove the bouquet garni, taste the stew, and adjust seasoning with additional salt and pepper if needed.
Serve the Carbonade Flamande hot with crusty bread, mashed potatoes, or fries. Enjoy!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
