📝 About This Recipe
Transport your kitchen to a cozy tavern in Flanders with this iconic Belgian classic. Unlike its French cousin, Boeuf Bourguignon, Carbonnade Flamande swaps wine for deep, malty Belgian ale and adds a touch of brown sugar and mustard-slathered bread to create a velvety, sweet-and-savory sauce. This soul-warming stew features melt-in-your-mouth beef and caramelized onions, offering a rich complexity that only slow-braising can achieve.
🥗 Ingredients
The Meat
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes and patted dry)
- 1/4 cup All-purpose Flour (for dredging)
- to taste Salt and Black Pepper (freshly ground)
The Aromatics
- 4 slices Bacon (thick-cut, diced)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter
The Braising Liquid
- 24 ounces Belgian Abbey Ale (such as Chimay Blue or Leffe Brown; avoid overly hoppy IPAs)
- 2 cups Beef Stock (low sodium)
- 1 tablespoon Dark Brown Sugar (packed)
- 1 tablespoon Cider Vinegar (to balance the sweetness)
The Secret Thickener
- 2 slices Sourdough Bread (crusts removed)
- 2 tablespoons Dijon Mustard (sharp and grainy preferred)
Herbs and Garnish
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Season the beef cubes generously with salt and pepper, then toss in a bowl with flour until lightly coated, shaking off any excess.
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2
In a large Dutch oven over medium heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon to a side plate, leaving the rendered fat in the pot.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per side). Transfer browned beef to the plate with the bacon.
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4
Lower the heat to medium and add the butter to the pot. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are soft and a deep golden brown.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant.
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6
Pour in about 1/2 cup of the Belgian ale. Use a wooden spoon to scrape all the 'fond' (the flavorful brown bits) off the bottom of the pot.
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7
Add the remaining ale, beef stock, brown sugar, cider vinegar, and the reserved beef and bacon back into the pot. The liquid should just barely cover the meat.
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8
Nestle the thyme sprigs and bay leaves into the liquid. Bring the mixture to a gentle simmer.
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9
Spread the Dijon mustard generously onto one side of each bread slice. Place the bread, mustard-side down, directly onto the surface of the stew.
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10
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
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11
Remove from the oven. Discard the bay leaves and thyme stems. Stir the pot gently; the bread will have dissolved into the sauce, acting as a natural thickener and flavor enhancer.
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12
Taste the sauce. Adjust seasoning with more salt, pepper, or a splash of vinegar if it's too sweet. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always use a Belgian Dubbel or Brown Ale; avoid IPAs as the boiling process concentrates the hops, making the stew unpleasantly bitter. Don't rush the onions—caramelizing them is where the deep, mahogany color and base flavor of the stew come from. If the sauce is too thin after 3 hours, simmer it uncovered on the stovetop for 10 minutes to reduce. This stew is notoriously better the next day, as the flavors meld and deepen overnight in the refrigerator.
🍽️ Serving Suggestions
Serve with thick-cut Belgian fries (frites) and a side of mayonnaise for the most authentic experience. A side of buttery mashed potatoes or wide egg noodles is perfect for soaking up the rich gravy. Pair with the same Belgian ale used in the cooking to complement the malty notes. A simple green salad with a sharp vinaigrette helps cut through the richness of the beef.