Recipes in the world of Flavilo

Carbonnade Flamande served with mashed potatoes

Carbonnade Flamande

Carbonnade Flamande is a well-known dish from Belgian cuisine, often prepared for festive occasions. This slow-cooked beef stew is made with dark ale, mustard, and onions, perfectly combining sweet and savory flavors. The recipe originates from Northern Belgium, where local beers and fresh ingredients have created a rich gastronomic tradition. This dish is an ideal choice for cooler days or special dinners.

Prep Time 20 min
Preparation 3 hr
Total 3 hr 20 min
520 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 1 kg Beef chuck (or stewing beef)
⭕ 2 Onions (sliced)
⭕ 500 ml Belgian dark ale
⭕ 2 tbsp Mustard
⭕ 1 tbsp Flour
⭕ 1 tbsp Brown sugar
⭕ 2 Bay leaves
⭕ 1 tsp Dried thyme
⭕ 50 g Butter
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 2 szelet White bread (for the mustard layer)

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    Cut the beef into bite-sized cubes and season with salt and pepper. Heat the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides. Remove the beef and set aside.

    2

    In the same pot, sauté the sliced onions until softened and golden brown.

    3

    Sprinkle the flour over the onions, stir well, and cook for about a minute to remove the raw flour taste.

    4

    Return the beef to the pot and pour in the Belgian dark ale. Stir in the mustard, brown sugar, bay leaves, and dried thyme.

    5

    Spread a generous layer of mustard on the white bread slices and place them mustard-side down on top of the beef. This will help thicken the sauce as it cooks.

    6

    Cover and simmer over low heat for 2-3 hours, or until the beef is very tender and the flavors have melded together.

    7

    Serve the Carbonnade Flamande hot with creamy mashed potatoes or crusty baguette.