Introduction
Flemish Carbonade, or Carbonade Flamande, is a traditional Belgian and northern French beef stew that is rich, flavorful, and perfect for cold weather. Unlike the French Bœuf Bourguignon, which is made with red wine, this dish is slow-cooked with dark beer, giving it a unique sweet and slightly bitter taste. The addition of caramelized onions, mustard, and gingerbread (or brown bread with mustard) enhances its depth of flavor, creating a dish that is both comforting and indulgent.
Often served with crispy fries, mashed potatoes, or fresh bread, Flemish Carbonade is a staple of Belgian and northern French cuisine. Let’s dive into this detailed recipe to help you make an authentic and delicious version at home.
Ingredients
For 6 servings:
- 3.3 lbs (1.5 kg) of beef (chuck, blade, or shin)
- 3 large onions
- 25 fl oz (750 ml) dark beer (Belgian beer like Chimay, Leffe Brune, or Rochefort)
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 2 slices of gingerbread (or rustic brown bread)
- 1 tbsp flour
- 1 oz (30 g) butter
- 2 tbsp vegetable oil
- 2 bay leaves
- 3 sprigs of thyme
- Salt and black pepper to taste
Preparation
Step 1: Prepare the ingredients
Cut the beef into 1.5-inch (4 cm) cubes. Peel and finely slice the onions.
Step 2: Sear the meat
Heat the butter and vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown the pieces on all sides. Remove the meat and set it aside.
Step 3: Caramelize the onions
In the same pot, add the sliced onions and cook over low heat for about 10 minutes, stirring occasionally, until they become soft and golden brown.
Step 4: Deglaze with vinegar and beer
Sprinkle the brown sugar over the onions and let them caramelize for another 2 minutes. Pour in the red wine vinegar to deglaze the pot, scraping the bottom to release any browned bits.
Step 5: Add the beef and seasonings
Return the browned beef to the pot. Sprinkle the flour over the meat and stir well to coat. Pour in the dark beer, ensuring the meat is fully covered. Add the bay leaves, thyme, salt, and pepper.
Step 6: Incorporate mustard and gingerbread
Spread the Dijon mustard over the gingerbread slices and place them on top of the stew. They will dissolve into the sauce, adding a subtle sweetness and thickening the stew.
Step 7: Slow cook
Cover the pot and let the stew simmer gently over low heat for about 2.5 to 3 hours, stirring occasionally. The meat should become tender and the sauce rich and thick.
Step 8: Final adjustments
Taste the stew and adjust seasoning if necessary. If the sauce is too thin, let it simmer uncovered for an additional 15–20 minutes until it reaches the desired consistency.
Variation
- Sweeter touch: Some recipes use a bit of honey or additional brown sugar for a more pronounced sweetness.
- Tangier twist: Add a splash of apple cider vinegar before serving for a slightly sharper taste.
- Vegetarian version: Replace beef with mushrooms and tempeh, and use vegetable broth instead of beer.
Cooking Note
- The choice of beer significantly impacts the flavor. A dark, malty beer works best, while lighter beers may not provide the same depth.
- Slow cooking is essential for tender meat. Resist the urge to increase the heat to speed up the process.
- Leftovers taste even better the next day as the flavors continue to develop.
Serving Suggestions
- Classic: Serve with crispy French fries (frites) as they do in Belgium.
- Rustic: Enjoy with mashed potatoes or buttered noodles.
- Simple: Pair with a crusty baguette to soak up the rich sauce.
- Green touch: Add a fresh green salad on the side for balance.
Tips
- Use quality beer: A good Belgian abbey-style beer adds depth to the dish.
- Make ahead: The stew improves after resting overnight, so consider preparing it a day in advance.
- Thickening the sauce: If needed, mash some of the dissolved gingerbread into the sauce for extra body.
Cooking Times
- Prep Time: 20 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 20 minutes
Nutritional Information (per serving)
- Calories: ~550 kcal
- Protein: ~50 g
- Sodium: ~500 mg
FAQs
1. What is the best beer to use for Flemish Carbonade?
A dark Belgian beer such as Chimay Blue, Leffe Brune, or Rochefort 8 is ideal. Avoid overly bitter or light beers.
2. Can I make this dish in advance?
Yes! In fact, it tastes even better the next day. Reheat it gently over low heat before serving.
3. Can I freeze Flemish Carbonade?
Absolutely. Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What can I use instead of gingerbread?
You can substitute gingerbread with brown bread spread with mustard. Some recipes also use a small piece of dark chocolate for extra richness.
5. How can I make the sauce thicker?
Print
Flemish Carbonade: A Hearty and Flavorful Stew
- Total Time: 3 hours 20 minutes
Description
Flemish Carbonade, or Carbonade Flamande, is a traditional Belgian and northern French beef stew that is rich, flavorful, and perfect for cold weather. Unlike the French Bœuf Bourguignon, which is made with red wine, this dish is slow-cooked with dark beer, giving it a unique sweet and slightly bitter taste. The addition of caramelized onions, mustard, and gingerbread (or brown bread with mustard) enhances its depth of flavor, creating a dish that is both comforting and indulgent.
Often served with crispy fries, mashed potatoes, or fresh bread, Flemish Carbonade is a staple of Belgian and northern French cuisine. Let’s dive into this detailed recipe to help you make an authentic and delicious version at home.
Ingredients
For 6 servings:
- 3.3 lbs (1.5 kg) of beef (chuck, blade, or shin)
- 3 large onions
- 25 fl oz (750 ml) dark beer (Belgian beer like Chimay, Leffe Brune, or Rochefort)
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 2 slices of gingerbread (or rustic brown bread)
- 1 tbsp flour
- 1 oz (30 g) butter
- 2 tbsp vegetable oil
- 2 bay leaves
- 3 sprigs of thyme
- Salt and black pepper to taste
Instructions
Step 1: Prepare the ingredients
Cut the beef into 1.5-inch (4 cm) cubes. Peel and finely slice the onions.
Step 2: Sear the meat
Heat the butter and vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown the pieces on all sides. Remove the meat and set it aside.
Step 3: Caramelize the onions
In the same pot, add the sliced onions and cook over low heat for about 10 minutes, stirring occasionally, until they become soft and golden brown.
Step 4: Deglaze with vinegar and beer
Sprinkle the brown sugar over the onions and let them caramelize for another 2 minutes. Pour in the red wine vinegar to deglaze the pot, scraping the bottom to release any browned bits.
Step 5: Add the beef and seasonings
Return the browned beef to the pot. Sprinkle the flour over the meat and stir well to coat. Pour in the dark beer, ensuring the meat is fully covered. Add the bay leaves, thyme, salt, and pepper.
Step 6: Incorporate mustard and gingerbread
Spread the Dijon mustard over the gingerbread slices and place them on top of the stew. They will dissolve into the sauce, adding a subtle sweetness and thickening the stew.
Step 7: Slow cook
Cover the pot and let the stew simmer gently over low heat for about 2.5 to 3 hours, stirring occasionally. The meat should become tender and the sauce rich and thick.
Step 8: Final adjustments
Taste the stew and adjust seasoning if necessary. If the sauce is too thin, let it simmer uncovered for an additional 15–20 minutes until it reaches the desired consistency.
Notes
- The choice of beer significantly impacts the flavor. A dark, malty beer works best, while lighter beers may not provide the same depth.
- Slow cooking is essential for tender meat. Resist the urge to increase the heat to speed up the process.
- Leftovers taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~550 kcal
- Sodium: ~500 mg
- Protein: ~50 g
Let the stew simmer uncovered for the last 20 minutes, or add a bit more gingerbread to thicken it naturally.
Conclusion
Flemish Carbonade is a comforting and flavorful dish that showcases the best of Belgian and northern French cuisine. Its rich, slow-cooked sauce infused with beer, mustard, and gingerbread creates an unforgettable taste experience. Whether you enjoy it with fries, potatoes, or crusty bread, this dish is guaranteed to warm you up and impress your guests.
Try making it at home, and you’ll see why it’s a favorite in traditional European cooking! 🍽️