Carbonnade a La Flamande

Immerse yourself in the rich flavors of Belgium with Carbonnade à la Flamande, a hearty and comforting beef stew simmered in dark Belgian beer. This traditional dish features tender beef chuck caramelized in buttery perfection, paired with slow-cooked onions and a touch of brown sugar for a subtle sweetness. Infused with garlic, thyme, bay leaves, and a tangy splash of apple cider vinegar, this stew is brought to life by the bold depth of a robust beer base and Dijon mustard. Perfect for a cozy dinner, serve this soul-warming classic with crusty bread, creamy mashed potatoes, or golden fries to soak up the thick, flavorful sauce. Whether for a family meal or entertaining guests, this recipe delivers a taste of European culinary tradition in every bite. SEO keywords: Carbonnade à la Flamande, Belgian stew recipe, beef stew with beer, classic Belgian dishes, hearty beef stew recipes.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 medium yellow onions, thinly sliced
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 2 cups dark Belgian-style beer
• 1.5 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly coat the beef with the flour, shaking off any excess.

Step 2

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches, ensuring not to overcrowd the pan, until browned on all sides. Remove the browned beef and set aside.

Step 3

In the same pot, lower the heat to medium and add the remaining butter and olive oil. Add the sliced onions and 1/2 teaspoon of salt, cooking and stirring occasionally until the onions are caramelized, about 20 minutes.

Step 4

Stir in the brown sugar and minced garlic, cooking for another 2 minutes until fragrant.

Step 5

Deglaze the pot by slowly pouring in the beer, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Step 6

Return the browned beef to the pot and add the beef broth, apple cider vinegar, thyme, and bay leaves. Bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 8

About 15 minutes before serving, stir in the Dijon mustard. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Remove the bay leaves before serving. Garnish with fresh parsley and serve hot alongside crusty bread, mashed potatoes, or fries.

Nutrition Facts

Serving size	(2319.3g)

Amount per serving	% Daily Value*
Calories	3543.7

Total Fat 253.1g	0%
Saturated Fat 98.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 818.7mg	0%
Sodium 6274.9mg	0%
Total Carbohydrate 105.2g	0%
Dietary Fiber 8.9g	0%
Total Sugars 37.2g
Protein 187.2g	0%

Vitamin D 0IU	0%
Calcium 303.4mg	0%
Iron 27.9mg	0%
Potassium 3516.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 21.7%

Carbs: 12.2%