Carbonnade Flamande is a hearty Belgian beef stew that is cooked slowly with onions and rich beer. The result is tender beef and a flavorful sauce that is simply wonderful!
This dish pairs perfectly with bread to soak up all that tasty sauce. Honestly, I can never resist going back for a second helping! 😋
I love how easy it is to make this stew. Just throw all the ingredients together, let it simmer, and enjoy a warm meal that feels like a hug in a bowl! Perfect for cold nights!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it’s less expensive and becomes super tender when cooked slowly. You can substitute with brisket or round for a leaner option.
Beer: A Belgian dark beer really gives this dish its unique flavor. If you can’t find that, a stout or porter is a great alternative. For a non-alcoholic version, use beef broth with a splash of vinegar.
Onions: The sweet flavor from caramelized onions is key. Yellow onions are best. If you want, you could mix in some shallots for added sweetness.
Rye Bread: The rye bread adds a nice touch to absorb the sauce. If you prefer, use whole grain or sourdough bread. Gluten-free? Look for gluten-free bread instead.
How Do You Caramelize Onions Like a Pro?
Caramelizing onions is an essential step to achieving deep, rich flavor in this stew. Patience is crucial here. Here’s how to do it right:
- Slice your onions thinly for even cooking.
- Cook them over medium heat. If you crank up the heat, they’ll burn instead of caramelize.
- Stir every few minutes to help them cook evenly and prevent sticking.
- They usually take around 15-20 minutes, but don’t rush! The longer they cook, the sweeter they become.
Don’t be afraid to let those onions get a nice golden brown—this is where the magic happens!
How to Make Carbonnade Flamande
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1 ½ inch cubes
- 3 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 cups Belgian dark beer (or a strong dark beer like a stout)
- 1 tbsp red wine vinegar or apple cider vinegar
- 2 cups beef broth
- 2-3 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For the Garnish:
- 1 tbsp fresh parsley, chopped
- 1-2 slices of rye bread
- 1 tbsp butter (for bread topping)
How Much Time Will You Need?
This Carbonnade Flamande takes about 20 minutes to prep and 2 to 2.5 hours to cook. So, in total, you should set aside about 2 hours and 40 minutes to get this delicious stew ready!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it’s nicely caramelized. Then, take the beef out and set it aside on a plate.
2. Caramelize the Onions:
In the same pot, add the sliced onions. Cook them over medium heat, stirring frequently until they soften and turn golden brown, about 15-20 minutes. Don’t forget to add the minced garlic in the last minute of cooking for that extra flavor!
3. Add Flour and Sweetness:
Once the onions are caramelized, sprinkle the flour over them and stir well to coat everything evenly. Let it cook for about 1-2 minutes, just long enough to get rid of the raw flour taste. Then, stir in the brown sugar and Dijon mustard until everything is mixed well.
4. Deglaze with Beer:
Next, pour in the Belgian dark beer and vinegar, scraping the bottom of the pot to lift any wonderful browned bits stuck there. This adds amazing flavor to your stew!
5. Combine Everything:
Return the browned beef back to the pot. After that, add the beef broth along with the thyme and bay leaves. Give it a good stir to combine everything, and bring the mixture to a gentle simmer.
6. Slow Cook the Stew:
Cover the pot and let it cook on low heat for about 2 to 2.5 hours. You want the beef to be very tender. Check it occasionally and stir; if it looks too thick or dry, feel free to add a little water or broth.
7. Add the Bread:
About 30 minutes before the cooking time is up, take the slices of rye bread, butter one side and place them butter-side down on top of the stew. This will help the bread soak up the juices while it finishes cooking!
8. Final Touches:
Once it’s done cooking, remove the bread and any thyme sprigs or bay leaves. Season your dish with salt and pepper as needed. It’s all about tasting and adjusting to your liking!
9. Garnish and Serve:
Sprinkle the chopped fresh parsley on top for a pop of color. Serve your Carbonnade Flamande hot, alongside some crusty bread or boiled potatoes to enjoy the lovely sauce.
Enjoy your hearty, fragrant Carbonnade Flamande! It’s perfect for a cozy meal and tastes even better the next day!
Can I Use Different Cuts of Beef for This Stew?
Yes! While beef chuck is ideal for its tenderness and flavor after slow cooking, you can also use brisket or round. Just keep in mind that lean cuts may not be as tender without longer cooking times.
What Can I Substitute for Beer?
If you prefer not to use beer, you can substitute it with beef broth and add a tablespoon of balsamic vinegar for depth. Alternatively, a non-alcoholic dark beer works as well.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! Just ensure it’s completely cooled before freezing, and thaw it in the refrigerator when ready to enjoy again.
What Should I Serve with Carbonnade Flamande?
This stew pairs wonderfully with crusty bread, rice, or boiled potatoes to soak up the rich sauce. A fresh green salad on the side can also balance out the meal nicely!
