Belgian Beef and Beer Stew (Carbonnade Flamande)
A little beer, a lot of patience, and a whole lot of cozy.
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This is the stew I make when the weather turns cold and I want the whole house to smell incredible. It’s beef, beer, and a mountain of onions, and it couldn’t be easier.
What Ingredients Do You Need To Make Carbonnade Flamande?
- Beef Chuck Roast
- Vegetable Oil
- Onions
- Beer (Amber or Brown Ale is Best)
- Beef Broth
- Brown Sugar
- Cider Vinegar
- Thyme (Fresh or Dry)
- Sliced Bread
- Dijon Mustard
How Do You Make Carbonnade Flamande?
Preheat the oven to 325 deg F. Pat the beef completely dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Working in 3 batches so the pan never gets crowded, brown the beef well on at least two sides, 4-5 minutes per batch, transferring each batch to a bowl as it finishes.
Reduce the heat to medium, add the onions and a big pinch of salt, and cook, stirring and scraping up the browned bits from the bottom of the pot, until the onions are soft and deep golden, 20-25 minutes. If the pot starts to scorch, add a splash of water and keep scraping.
Pour in the beer and scrape the bottom of the pot clean, then add the broth, brown sugar, vinegar, and thyme. Return the beef and any collected juices to the pot.
Spread one side of each bread slice with the mustard and lay them mustard-side up on the surface of the stew. Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2 ½ hours, until the beef is fork-tender.
Remove the thyme stems and stir the stew well; the bread will dissolve completely and thicken the sauce. Taste and adjust with salt, pepper, and a splash more vinegar if it needs brightening.
Belgian Beef and Beer Stew (Carbonnade Flamande)
Ingredients
- 3 lb boneless beef chuck roast, cut into 2" pieces
- kosher salt and black pepper
- 2 tbsp vegetable oil
- 3 large yellow onions (about 2 lb), halved and thinly sliced
- 1 (12 oz) bottle amber or brown ale
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp cider vinegar, plus more to taste
- 4 sprigs fresh thyme (or 1 tsp dried)
- 2 slices sandwich bread
- 2 tbsp Dijon mustard
Preparation
- Preheat the oven to 325 deg F. Pat the beef completely dry with paper towels and season generously with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Working in 3 batches so the pan never gets crowded, brown the beef well on at least two sides, 4-5 minutes per batch, transferring each batch to a bowl as it finishes.
- Reduce the heat to medium, add the onions and a big pinch of salt, and cook, stirring and scraping up the browned bits from the bottom of the pot, until the onions are soft and deep golden, 20-25 minutes.
- Pour in the beer and scrape the bottom of the pot clean, then add the broth, brown sugar, vinegar, and thyme. Return the beef and any collected juices to the pot.
- Spread one side of each bread slice with the mustard and lay them mustard-side up on the surface of the stew.
- Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2 ½ hours, until the beef is fork-tender.
- Remove the thyme stems and stir the stew well; the bread will dissolve completely and thicken the sauce.
- Taste and adjust with salt, pepper, and a splash more vinegar if it needs brightening.
Recipe adapted from America's Test Kitchen