Carbonade flamande (beef stew in beer) Recipe
Carbonade flamande (beef stew in beer)
Flavors of Flanders
Total time: more than 2 hours

Preparation time: 20 minutes
Cooking time: 3 hours

Difficulty: Easy
Chef's Note

This is a classic dish from Belgium, and is also well-known in northern France.

There are few differences between the Belgian and French versions, though in northern France a little brown sugar usually replaces the white. In Belgium the onions are sprinkled with a little flour.… just the sort of subtle differences to be found in the cuisine of any country.

For 4 servings

- 1 kg stewing beef (shoulder or neck), cut into thick slices
- 1 litre Gueuze, or other full-bodied beer
- 50 g butter
- 2 slices dry bread
- 1 heaping tbsp. strong mustard
- 1 sprig of parsley
- 1 bay leaf
- 6 onions, peeled and thinly sliced
- 2 tbsp. flour (Belgian version)
- 2 tbsp. sugar
- Salt and pepper
- 2 tbsp. vinegar

  1. In a Dutch oven or large saucepan, melt the butter; add the beef and brown on both sides; remove the meat from the pan;
  2. add the onions to the butter in the pan and let them brown lightly; sprinkle with white or brown sugar; let caramelize;
  3. add the beer; bring to the boil, stirring constantly;
  4. add the meat, thyme, bay leaf, parsley, sugar and vinegar; season with salt and pepper; cover and let simmer 45 minutes;
  5. spread the two slices of bread with a generous layer of mustard; place on top of the meat; continue cooking over low heat for another 90 minutes.
French version
Carbonade flamande (beef stew in beer) 1

French cooks sometimes add small pearl onions and carrots and potatoes to their stew.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up