Main CourseDinner

Carbonnade Flamande

Name: Carbonnade Flamande
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: belgian
Ingredients: 900 g beef chuck cut into 2-inch cubes; 2 tbsp all-purpose flour; 2 tbsp vegetable oil; 2 pcs yellow onion sliced; 3 clove garlic minced; 750 ml dark beer such as Belgian dubbel or stout; 250 ml beef broth; 2 tbsp dijon mustard; 1 tbsp brown sugar packed; 1 pcs bay leaf; 3 g fresh thyme; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp parsley fresh, chopped (optional)

This hearty Belgian beef stew is braised in dark beer, creating a rich and savory sauce. Sweetened with brown sugar and brightened with mustard, it's a comforting meal perfect for a cold day.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 720 kcal

Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 2-inch cubes
2 tbspall-purpose flour
2 tbspvegetable oil
2 pcsyellow onion, sliced
3 clovegarlic, minced
750 mldark beer, such as Belgian dubbel or stout
250 mlbeef broth
2 tbspdijon mustard
1 tbspbrown sugar, packed
1 pcsbay leaf
3 gfresh thyme
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

dutch oven · cutting board · knife

The method

Step by step

1
Pat the beef chuck dry with paper towels, then season generously with salt and black pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
2
Dust the seasoned beef with all-purpose flour, tossing to coat evenly.
About 2 min
3
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
4
Sear the floured beef in batches until deeply browned on all sides, then remove the beef and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches for a good crust.
5
Add the sliced yellow onion to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
About 10 min
6
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Deglaze the pot with a splash of the dark beer, scraping up any browned bits from the bottom.
About 1 min
Cook’s note: This adds a lot of flavor to the sauce.
8
Return the seared beef to the pot, then pour in the remaining dark beer and beef broth.
9
Stir in the dijon mustard, brown sugar, bay leaf, and fresh thyme.
10
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender.
About 3 hr
Cook’s note: Check occasionally and stir to prevent sticking; add a little more broth if it gets too dry.
11
Once cooked, remove the bay leaf and thyme sprigs.
About 1 min
12
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
13
Serve the Carbonnade Flamande hot, garnished with fresh chopped parsley if desired.
Cook’s note: Traditionally served with frites or mashed potatoes.

Per serving

Nutrition

28%Score

Calories: 719.9kcal
Protein: 45.7g
Carbs: 22.4g
Fat: 44.5g
Fibre: 2g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Carbonnade Flamande in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth if needed.