Traditional Belgian Carbonnade Flamande Recipe

Ingredients

  • 2 lbs beef chuck roast, cut into chunks
  • 2 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 onions, thinly sliced
  • 2 cloves garlic, minced
  • 1.5 cups Belgian beer
  • 2 cups beef broth
  • 1 tablespoon brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt and pepper to taste
  • Bread slices for serving
  • Dijon mustard for serving

Steps and instructions

  1. Season the beef chunks with salt and pepper, then dust with flour.
  2. In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef to a plate and set aside.
  3. In the same Dutch oven, add the remaining butter and the onions. Cook over medium heat until the onions are caramelized, about 15 minutes.
  4. Stir in the garlic and cook for another minute.
  5. Add the beer, scraping the bottom of the pot to loosen any browned bits.
  6. Add the beef back to the pot along with the beef broth, brown sugar, vinegar, bay leaves, and thyme sprigs. Bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 2-3 hours, until the beef is tender.
  8. Remove the bay leaves and thyme sprigs before serving.
  9. Serve the Carbonnade Flamande over bread slices with a dollop of Dijon mustard.

Tools for making

  • Cutting board - Used for cutting the beef chuck roast into chunks.
  • Chef's knife - Essential for cutting and preparing ingredients.
  • Dutch oven - A heavy-bottomed pot used for browning the beef and simmering the stew.
  • Wooden spoon - Used for stirring and scraping the bottom of the pot.
  • Tongs - Helps in flipping and transferring the beef chunks while browning.
  • Measuring spoons - For accurate measurement of ingredients like flour, brown sugar, and vinegar.
  • Measuring cups - Used to measure the necessary amount of broth and beer.
  • Plate - To temporarily hold the browned beef chunks.
  • Spatula - For flipping bread slices while toasting.
  • Ladle - Used to serve the Carbonnade Flamande into bowls.

Recipe variations

  • Use a different cut of beef such as sirloin or stewing beef.
  • Replace the all-purpose flour with whole wheat flour or a gluten-free flour blend.
  • Add chopped bacon or pancetta for extra flavor.
  • Include sliced carrots or mushrooms for added texture and taste.
  • Experiment with different types of beer, such as a stout or ale, to vary the flavor profile.
  • For a meat-free option, substitute the beef with seitan or portobello mushrooms.
  • Add a tablespoon of grainy mustard to the sauce for a tangy kick.
  • Serve the Carbonnade Flamande over mashed potatoes or egg noodles instead of bread slices.
  • Garnish with fresh parsley or chives for a pop of color.
  • For a spicier version, add a pinch of cayenne pepper or red pepper flakes.

Recipe overview

Carbonnade Flamande is a hearty and flavorful Belgian stew made with tender beef, caramelized onions, and a rich beer-infused broth. This dish is slow-cooked to perfection, resulting in a deeply satisfying meal that's perfect for the colder months. The process of making Carbonnade Flamande is simple, but it requires patience to allow the flavors to meld together beautifully. The final dish is served over slices of bread with a dollop of Dijon mustard, adding a tangy contrast to the savory stew. With its comforting flavors and aromatic appeal, Carbonnade Flamande is sure to become a favorite in your family's recipe collection.

Common questions

  1. Can I use a different cut of beef?
    While the traditional choice for Carbonnade Flamande is beef chuck roast, you can use other cuts of beef such as stewing beef or sirloin if you prefer.
  2. Can I use a different type of beer?
    Belgian beer is commonly used in this recipe for its distinct flavor. However, you can experiment with different types of beer, keeping in mind that it may alter the taste of the dish.
  3. Can I make this recipe in advance?
    Absolutely! Carbonnade Flamande actually tastes even better when made in advance and reheated. You can refrigerate it for up to 3 days or freeze it for longer storage.
  4. What can I serve with Carbonnade Flamande?
    This dish is traditionally served with crusty bread slices to soak up the flavorful sauce. It also pairs well with mashed potatoes or egg noodles.
  5. Can I add vegetables to the recipe?
    While Carbonnade Flamande is traditionally made with onions as the main vegetable, you can add carrots, mushrooms, or even parsnips for additional flavor and texture.

Serving dishes and utensils

  • Dutch Oven - A large, heavy-bottomed pot with a tight-fitting lid, perfect for slow cooking stews like Carbonnade Flamande.
  • Chef's Knife - A sharp, versatile knife for cutting the beef into chunks and mincing the garlic.
  • Cutting Board - A sturdy surface for safely cutting and chopping ingredients.
  • Large Plate - To temporarily hold the browned beef while cooking the onions.
  • Wooden Spoon - Ideal for stirring and scraping the bottom of the pot to release flavor and prevent sticking.
  • Measuring Cups and Spoons - To accurately measure the flour, brown sugar, vinegar, and broth.
  • Serving Platter - A dish or platter for presenting the Carbonnade Flamande at the table.
  • Bread Knife - A serrated knife for slicing bread to serve alongside the stew.
  • Soup Bowls - Deep bowls for serving the Carbonnade Flamande.
  • Mustard Pot - A small dish or jar to hold and serve the Dijon mustard.

Origin stories

Carbonnade Flamande hails from the Flanders region of Belgium, renowned for its hearty and satisfying cuisine. This traditional Flemish stew is uniquely characterized by the use of beer instead of wine, particularly a rich Belgian ale. It is a testament to the Belgian love for beer which is deeply ingrained in their culture and gastronomy, with the nation boasting over 1,500 different types of beers. This dish truly embodies the concept of "eating your drink". The sweet, slightly bitter notes from the beer, combined with the savory beef and caramelized onions, create a profound depth of flavor that is both comforting and indulgent. The use of a slice of bread smeared with mustard, another typical Belgian ingredient, as a thickener is yet another delightful quirk of this recipe, showcasing the Belgian knack for simple, yet ingenious culinary innovations. This is rustic comfort food at its best, enjoyed in homes and taverns across Belgium, especially during the colder months.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.