Carbonnade Flamande (Flemish Beef and Beer Stew)

🧂 Ingredients

• 1 kg Beef chuck(Cut into 1.5-inch cubes. Pat dry thoroughly.)
• 2 tbsp All-purpose flour(For dredging beef.)
• 2 tbsp Vegetable oil or neutral oil(For searing.)
• 1 tbsp Butter(For caramelizing onions.)
• 4 large Onions(Thinly sliced (about 1/8-inch thick).)
• 500 ml Belgian brown ale(Such as a Dubbel or Tripel. Avoid overly bitter or hoppy beers.)
• 250 ml Beef stock(Low-sodium preferred.)
• 2 tbsp Dijon mustard(For the sauce base and topping.)
• 2 tbsp Brown sugar(Or to taste, for balancing flavors.)
• 4 sprigs Fresh thyme(Or 1 tsp dried thyme.)
• 1 Bay leaf(Optional, for added depth.)
• 2 slices Stale bread slices(Day-old baguette or similar crusty bread, to thicken the stew.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the beef: Pat the beef cubes completely dry with paper towels. In a shallow dish, toss the beef with flour, salt, and pepper until lightly coated. This helps with browning and thickening the sauce.

   ⏱️ 10 minutes
2. 2

   Sear the beef: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until deeply browned. This develops crucial flavor. Transfer the browned beef to a plate and set aside.

   ⏱️ 15 minutes
3. 3

   Caramelize the onions: Reduce the heat to medium-low. Add the butter to the same pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown, soft, and sweet. Scrape up any browned bits from the bottom of the pot as they cook.

   ⏱️ 40 minutes
4. 4

   Deglaze and combine: Pour in the Belgian brown ale and scrape the bottom of the pot vigorously to loosen any remaining browned bits (fond). Let the beer simmer for 2-3 minutes to reduce slightly. Return the seared beef (and any accumulated juices) to the pot. Add the beef stock, thyme sprigs, and bay leaf (if using). Stir in 1 tablespoon of the Dijon mustard.

   ⏱️ 10 minutes
5. 5

   Braise the stew: Preheat your oven to 160°C (320°F). Spread the remaining 1 tablespoon of Dijon mustard evenly over the two slices of bread. Place the mustard-coated bread slices on top of the beef and onion mixture in the pot, ensuring they cover the surface. Cover the Dutch oven tightly with its lid.

   ⏱️ 5 minutes
6. 6

   Cook low and slow: Transfer the covered Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and falling apart. The bread should have dissolved, helping to thicken the sauce.

   ⏱️ 2 hours 30 minutes to 3 hours
7. 7

   Finish and serve: Carefully remove the Dutch oven from the oven. Remove and discard the thyme sprigs and bay leaf. Stir the stew gently. Taste and adjust seasoning with salt, pepper, and the brown sugar until the flavors are balanced and the sauce is rich and slightly sweet. If the sauce is too thin, you can simmer it uncovered on the stovetop for a few minutes to reduce further. Serve hot.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Use a good quality Belgian abbey beer (like a Dubbel or Tripel) for authentic flavor. Avoid overly hoppy or bitter beers.
• ✓The stale bread acts as a natural thickener for the stew. Ensure it is fully submerged to allow it to break down.
• ✓Caramelizing the onions properly is key to the stew's sweetness and depth of flavor. Be patient!
• ✓Serve with traditional Belgian frites (fries), mashed potatoes, or crusty bread for soaking up the delicious sauce.

🔄 Variations

• For a lighter flavor profile, substitute the brown ale with a Belgian white beer (Witbier).
• Add a handful of pitted prunes during the last hour of braising for an extra layer of sweetness and fruitiness.

🥗 Nutrition

Per serving