Carbonnade Flamande is a tasty Belgian beef stew made with tender meat, onions, and sweet beer. It’s the perfect comfort food for cold days!
This stew fills the house with a mouthwatering aroma as it cooks. I love serving it with fries or bread to soak up all that delicious sauce—pure bliss! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut of beef is perfect for slow cooking because it becomes tender and delicious. If you can’t find beef chuck, you could use brisket or round. Just ensure they have some fat for flavor!
Beer: Belgian or dark beer adds depth to the stew. If you’re not a beer drinker, beef broth or a mixture of beef broth and a little balsamic vinegar can substitute for some of the beer.
Onions: Yellow onions work great for caramelizing due to their sweetness. If you prefer a milder flavor, try using sweet onions, like Vidalia, for a slight variation.
Dijon Mustard: This adds tanginess to the dish. If you want a milder flavor, you could use yellow mustard or spicy brown mustard as a substitute.
How Can I Get Tender Meat in My Carbonnade Flamande?
Getting tender meat requires cooking it slowly to break down tough fibers. Here’s how to ensure your beef turns out perfectly:
- Sear the beef well—this caramelizes the outside and locks in moisture. Don’t crowd the pot; sear in batches if necessary.
- Cook low and slow! After browning, use a low oven temperature for a long cook time (2 to 3 hours) to let the meat become tender.
- Keep the pot covered during cooking to trap moisture. This creates a rich sauce that keeps the meat tender.
Following these tips will help you achieve that melt-in-your-mouth texture you want in your Carbonnade Flamande!
Carbonnade Flamande
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or butter
- 3 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian or dark beer (like a dubbel or a rich ale)
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar or apple cider vinegar
- 2 tbsp Dijon mustard
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 slices of white bread, crust removed
- 2 tbsp unsalted butter (for the bread)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and about 2 to 3 hours of cooking time in the oven. The longer cook time is key for tender beef and rich flavors, so be ready to enjoy that delightful aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This ensures it’s hot and ready for your stew while you prepare the ingredients.
2. Season the Beef:
Generously season the beef cubes with salt and pepper to enhance their flavor. Don’t be shy with the seasoning!
3. Brown the Beef:
In a large heavy-bottomed oven-safe pot or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat. Add the beef in batches and brown on all sides. This should take about 5-6 minutes per batch. When done, remove the beef and set it aside.
4. Caramelize the Onions:
In the same pot, add the remaining oil or butter. Add the sliced onions and sauté them until they are caramelized and golden brown, which will take around 15-20 minutes. Add in the minced garlic and cook for one more minute to release its flavor.
5. Add Flour & Beef:
Return the browned beef to the pot. Sprinkle the flour over the beef and onions, stirring well to coat everything. Let this cook for about 2-3 minutes to get rid of the raw flour taste.
6. Pour in the Liquids:
Slowly pour in the beer and beef broth while stirring. Make sure to scrape up the brown bits stuck to the bottom of the pot; they hold lots of flavors!
7. Add Flavorings:
Stir in the brown sugar, vinegar, and Dijon mustard. These ingredients will help balance the flavors beautifully.
8. Add Herbs & Simmer:
Add the thyme sprigs and bay leaves, then bring the stew to a simmer. This indicates it’s time to cover and cook.
9. Add Bread & Transfer to Oven:
Place the buttered slices of bread, buttered side down, on top of the stew. This will soak up those lovely flavors. Cover the pot with a lid and transfer it to the oven.
10. Bake Until Tender:
Let the stew cook in the oven for about 2 to 3 hours until the beef is fork-tender. Patience is key for that delicious outcome!
11. Final Touches:
Once cooked, take the pot out of the oven and remove the bread, thyme sprigs, and bay leaves. Give the stew a taste and adjust with salt and pepper if necessary.
12. Serve & Enjoy:
Garnish the Carbonnade Flamande with chopped fresh parsley. Serve it warm with rustic bread, creamy mashed potatoes, or traditional Belgian fries for a truly satisfying meal!
Enjoy your delightful Carbonnade Flamande that embodies the rich, comforting flavors of Belgium! 🍽️
Can I Use Another Type of Meat for This Recipe?
Yes! You can substitute beef chuck with pork shoulder, lamb, or even chicken thighs. Just adjust cooking times as necessary, especially for chicken, which generally cooks faster.
What Kind of Beer Should I Use?
For the best flavor, use a Belgian or dark beer like a dubbel or a rich ale. If you don’t drink beer, a mixture of beef broth and a bit of balsamic vinegar can work as a substitute.
Can I Make Carbonnade Flamande in a Slow Cooker?
Absolutely! After browning the meat and onions, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours until the beef is tender and the flavors have melded nicely.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stove or in the microwave, adding a splash of broth or water if the stew is too thick.
