Carbonnade Flamande Recipe – European Special
Carbonnade Flamande is a traditional Belgian beef stew made by slow-braising beef in dark beer with caramelized onions, herbs, and mustard. Known for its deep savory flavor and subtle sweetness, this classic Belgian stew develops a glossy, rich sauce as it cooks gently over time. Often served with crispy fries or creamy mashed potatoes, Carbonnade Flamande is a comforting European comfort food perfect for cold weather meals and special family dinners.
- Prep Time20 min
- Cook Time2 hr 40 min
- Total Time3 hr
Carbonnade Flamande Ingredients:
- 1 kg beef chuck or stewing beef, cut into chunks
- Salt and black pepper to taste
- 2 tbsp butter or oil
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp brown sugar
- 2 tbsp Dijon or wholegrain mustard
- 2–3 cups dark Belgian beer
- 1 bay leaf
- 1 tsp dried thyme
- 1–2 slices rustic bread
Carbonnade Flamande Instructions:
Season the beef with salt and black pepper.
Heat butter or oil in a heavy pot over medium-high heat.
Brown the beef in batches until well seared and set aside.
In the same pot add sliced onions and cook slowly until deeply caramelized.
Add garlic and cook briefly until fragrant.
Sprinkle flour over onions and stir to coat evenly.
Return beef to the pot and mix well.
Pour in dark beer, scraping up any browned bits from the bottom.
Stir in brown sugar, mustard, bay leaf, and thyme.
Spread mustard on the bread slices and place them on top of the stew.
Cover and simmer gently on low heat until beef is tender and sauce thickens.
Remove bay leaf before serving.
Serve hot with fries, mashed potatoes, or crusty bread.
Recipe Notes :
Choose a dark Belgian ale or brown beer for authentic flavor depth.
Caramelizing the onions slowly is essential for the stew’s signature sweetness.
Brown the beef in batches to ensure proper searing and richer taste.
The mustard-coated bread naturally thickens the sauce as it cooks.
Low and slow simmering results in melt-in-your-mouth tender beef.
