Carbonnade Flamande is a cozy stew hailing from Belgium, made with beef, onions, and a rich beer sauce. It’s hearty and perfect for chilly days!
I love how the flavors meld together while it simmers. Serve it with crusty bread, and trust me, you’ll want to soak up every drop of that tasty sauce! 🥖
Key Ingredients & Substitutions
Beef Chuck: This is the star of the dish, providing rich flavor and tenderness. If you can’t find beef chuck, use similar cuts like brisket or round. They also bring great taste to the stew.
Belgian Dark Beer: Classic choice for this stew! If you don’t have it, a dark ale or stout works well too. You may also use a non-alcoholic beer or beef broth for a different twist!
Onions: You need plenty of them for sweetness. If you’re in a hurry, shallots or leeks can be a good alternative for a milder flavor.
Dijon Mustard: This adds a nice tang. In a pinch, yellow mustard or even whole grain mustard can serve as substitutes.
How Do You Get the Beef Perfectly Tender?
To achieve melt-in-your-mouth beef, the key is slow cooking. Don’t rush the simmering process. This is how flavor develops and meat breaks down.
- Brown the beef until caramelized for great depth of flavor.
- Simmer on low heat for 2-3 hours; the longer, the better.
- If using an oven, keep it covered at a low temperature for even cooking.
What’s the Best Way to Cook Those Onions?
Caramelizing onions is a game-changer! The slow cooking brings out their sweetness. Patience is essential here—do not rush.
- Cook them over medium heat for 15-20 minutes.
- Stir occasionally to prevent burning and ensure even cooking.
- Let them turn a beautiful golden brown!
How Can You Thicken the Sauce?
This stew benefits from a rich and thick sauce. Using day-old bread is a clever technique here. It not only thickens but adds flavor!
- Place buttered bread on top of the stew before simmering.
- It will melt and integrate into the sauce, creating a luscious consistency.
Enjoy preparing your Carbonnade Flamande! Each step brings you closer to that warm, comforting stew that’s perfect for any occasion.
Carbonnade Flamande Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian dark beer (or a dark ale or stout)
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar or apple cider vinegar
- 1 tbsp Dijon mustard
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 slice of day-old bread
- 2 tbsp unsalted butter (for bread topping)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 2 to 3 hours of cooking time. It’s the perfect dish to simmer while you relax or prepare some sides like fries or crusty bread.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by cutting your beef chuck into 1.5-inch cubes and seasoning them with salt and black pepper. Gather all your ingredients so you have everything ready to go!
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the oil or butter over medium-high heat. Add the beef cubes in batches, browning them fully on all sides. This step is crucial for maximizing flavor—let the beef caramelize nicely! Once browned, remove the beef from the pot and set it aside.
3. Cook the Onions:
Using the same pot, add the thinly sliced onions. Cook them over medium heat until they become softened and golden brown, which should take about 15-20 minutes. Add in the minced garlic and cook for an additional minute.
4. Create the Sauce:
Sprinkle the flour over the cooked onions and stir well, allowing it to cook for 2-3 minutes to get rid of the raw flour taste. Gradually pour in the dark beer while stirring, creating a smooth sauce. Be sure to scrape the bottom of the pot to incorporate all the delicious browned bits!
5. Add the Remaining Ingredients:
Return the browned beef to the pot, and stir in the brown sugar, vinegar, and Dijon mustard. Then add the bay leaves and thyme sprigs for that aromatic flavor.
6. Prepping for Simmer:
Preheat your broiler. Spread softened butter over one side of the slice of bread. Place the bread, buttered side up, on top of the stew in the pot. This will not only thicken the sauce but also enrich its flavor.
7. Cook the Stew:
Cover the pot and reduce the heat to low, allowing it to simmer gently for about 2 to 3 hours. You want the beef to be tender and the sauce to be rich and thick. Alternatively, you can put the covered pot in an oven preheated to 325°F (160°C) for the same cooking time.
8. Final Touches:
Once the stew is ready, remove the bread slice, bay leaves, and thyme sprigs. Taste the dish and adjust the seasoning if necessary.
9. Serve and Enjoy:
Garnish with fresh chopped parsley right before serving. This delicious Carbonnade Flamande is best enjoyed hot with traditional fries (frites) and crusty bread on the side to really soak up that fantastic sauce!
Enjoy your authentic Carbonnade Flamande—a luscious Belgian beef and beer stew!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use cuts like brisket or round. Just keep in mind that cooking times might vary slightly.
Can I Substitute the Beer?
Yes, if you prefer not to use beer, you can substitute it with beef broth for a non-alcoholic version. Just add a splash of vinegar to mimic the acidity of the beer!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and feel free to add a splash of broth if the sauce gets too thick.
Can This Dish Be Made Ahead of Time?
Definitely! Carbonnade Flamande tastes even better the next day. Cook it in advance, let it cool, and refrigerate. Just reheat it gently on the stove, and enjoy the enhanced flavors!
