Carbonnade a La Flamande
Immerse yourself in the rich flavors of Belgium with Carbonnade à la Flamande, a hearty and comforting beef stew simmered in dark Belgian beer. This traditional dish features tender beef chuck caramelized in buttery perfection, paired with slow-cooked onions and a touch of brown sugar for a subtle sweetness. Infused with garlic, thyme, bay leaves, and a tangy splash of apple cider vinegar, this stew is brought to life by the bold depth of a robust beer base and Dijon mustard. Perfect for a cozy dinner, serve this soul-warming classic with crusty bread, creamy mashed potatoes, or golden fries to soak up the thick, flavorful sauce. Whether for a family meal or entertaining guests, this recipe delivers a taste of European culinary tradition in every bite. SEO keywords: Carbonnade à la Flamande, Belgian stew recipe, beef stew with beer, classic Belgian dishes, hearty beef stew recipes.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 medium yellow onions, thinly sliced
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 2 cups dark Belgian-style beer
- 1.5 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly coat the beef with the flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches, ensuring not to overcrowd the pan, until browned on all sides. Remove the browned beef and set aside.
In the same pot, lower the heat to medium and add the remaining butter and olive oil. Add the sliced onions and 1/2 teaspoon of salt, cooking and stirring occasionally until the onions are caramelized, about 20 minutes.
Stir in the brown sugar and minced garlic, cooking for another 2 minutes until fragrant.
Deglaze the pot by slowly pouring in the beer, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Return the browned beef to the pot and add the beef broth, apple cider vinegar, thyme, and bay leaves. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
About 15 minutes before serving, stir in the Dijon mustard. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with fresh parsley and serve hot alongside crusty bread, mashed potatoes, or fries.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 37.2 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3516 mg | 75% | |
*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.
