Imagine a hearty stew that captures the soul of Belgian cuisine, where tender beef melts in your mouth and rich beer-infused flavors dance on your palate. Carbonnade à la Flamande isn't just a recipe—it's a culinary journey through the heart of Belgium, promising to transform your ordinary dinner into an extraordinary gastronomic experience. This legendary beef and beer stew has been warming hearts and satisfying hunger for generations, and now you can bring this authentic Belgian classic right into your own kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Belgian
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 cups Belgian beer
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1 to
- 5-inch cubes and season with salt and pepper. Slice the onions thinly and mince the garlic cloves. Set these ingredients aside.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
- In the same pot, add the sliced onions. Cook them over medium heat, stirring occasionally, until they become soft and translucent, about 10-15 minutes. If the onions start to brown too quickly, reduce the heat to medium-low.
- Once the onions are soft, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Stir frequently to prevent the garlic from burning.
- Return the browned beef to the pot with the onions and garlic. Add the brown sugar, Dijon mustard, thyme, and pour in the Belgian beer. Stir everything together, making sure the beef is well coated with the mustard and sugar.
- Bring the mixture to a gentle simmer. Once simmering, cover the pot with a lid and reduce the heat to low. Allow the stew to cook for about 2 to
- 5 hours, stirring occasionally. The beef should become tender and the flavors will meld beautifully.
- After the cooking time is complete, taste the stew and adjust the seasoning with additional salt and pepper if needed. If the stew is too thick, you can add a little water or more beer to reach your desired consistency.
- Once ready, remove the pot from the heat. Serve the Carbonnade à la Flamande hot, garnished with fresh parsley. This dish pairs wonderfully with crusty bread or over a bed of mashed potatoes or noodles.
Tips
- Choose the Right Beer: Authenticity is key! Use a traditional Belgian beer like Dubbel or Brune for the most genuine flavor profile. Avoid light or hoppy beers that might make the stew bitter.
- Meat Matters: Select well-marbled beef chuck, which becomes incredibly tender during the long, slow cooking process. Cut the meat into uniform cubes to ensure even cooking.
- Browning is Essential: Take your time browning the meat in batches. This crucial step builds deep, rich flavors and creates a beautiful fond (browned bits) in the pot that will enhance the overall taste.
- Low and Slow is the Way to Go: Patience is your friend with this recipe. The long, slow simmer allows the meat to become supremely tender and lets the flavors meld together beautifully.
- Make Ahead Friendly: This stew actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and deepen overnight.
- Perfect Pairings: Serve with crusty bread, creamy mashed potatoes, or buttered egg noodles to soak up the delicious sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 13g
Cholesterol: 100mg
