Carbonnade Flamande
The Quirky Foodster Team
Ingredients
- Beef chuck, cut into large chunks (2.2 lb) — 1 kg (2.2 lb)
- Onions, sliced (1 lb 2 oz) — 500 g (1.1 lb)
- Dark Belgian ale (2 cups) — 500 ml (2 cups)
- Beef stock (1 cup) — 250 ml (1 cup)
- Dark rye or brown bread (1) — 1 slice
- Dijon mustard (4 tsp) — 20 g (0.7 oz)
- Brown sugar (1 tbsp) — 15 g (0.5 oz)
- Bay leaves (2) — 2
- Plain flour (1/4 cup) — 30 g (1.1 oz)
Method
- Season the beef and toss in the flour. Brown in batches in a hot casserole with a little oil, then set aside.
- In the same pot, cook the onions over medium heat for 15 minutes until soft and golden.
- Return the beef to the pot, pour in the beer and stock, and add the bay leaves and brown sugar.
- Spread the bread slice with mustard and press it, mustard-side down, into the liquid.
- Bring to a gentle simmer, cover, and cook on low heat (or in an oven at 150°C/300°F) for 2½–3 hours until the beef is meltingly tender and the bread has dissolved into the sauce.
- Remove the bay leaves, adjust seasoning, and serve hot with fries or mashed potatoes.
Introduction: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer,
slow-braising chunks of beef with onions until deeply tender.
Cultural Background: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer,
slow-braising chunks of beef with onions until deeply tender. A slice of bread spread with mustard is often
stirred into the sauce to thicken it — a distinctly Flemish technique.
Tips: The bread-and-mustard trick is traditional and thickens the sauce naturally — don't skip it. A longer, slower cook gives the best texture; don't rush the braise.
Variations: Add a splash of cider vinegar at the end for brightness. Vegetarian version: substitute beef with large chunks of braised mushroom and seitan, and use a dark vegetable stock.
Vegetarian/Vegan: A mushroom and seitan variation is included above as an authentic-style vegetarian alternative.
Storage: Refrigerate for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat until piping hot, adding a splash of stock if the sauce has
thickened too much.
Nutrition: Per serving: approx. 480 kcal, 38g protein, 22g fat, 20g carbohydrate, 8g sugar.
FAQs:
Q: What beer should I use?
A: A dark Belgian ale or dubbel gives the most authentic, rounded flavour; avoid very hoppy or light beers.
Q: Can I make this in a slow cooker?
A: Yes — brown the beef and onions first, then transfer everything to a slow cooker for 6–7 hours on low.
- Beef chuck, cut into large chunks (2.2 lb) — 1 kg (2.2 lb)
- Onions, sliced (1 lb 2 oz) — 500 g (1.1 lb)
- Dark Belgian ale (2 cups) — 500 ml (2 cups)
- Beef stock (1 cup) — 250 ml (1 cup)
- Dark rye or brown bread (1) — 1 slice
- Dijon mustard (4 tsp) — 20 g (0.7 oz)
- Brown sugar (1 tbsp) — 15 g (0.5 oz)
- Bay leaves (2) — 2
- Plain flour (1/4 cup) — 30 g (1.1 oz)
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