📝 About This Recipe
Transport your kitchen to the cobblestone streets of Flanders with this rich, deeply savory beef stew. Unlike its wine-based French cousin, Carbonnade Flamande relies on the complex, malty sweetness of Belgian Abbey-style ale and caramelized onions to create a luscious mahogany gravy. Finished with a traditional touch of mustard-slathered bread to thicken the sauce, this is the ultimate comfort meal for a cold winter evening.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 3 large Yellow Onions (thinly sliced)
- 4 ounces Bacon (thick-cut, diced into lardons)
- 4 cloves Garlic (minced)
The Braising Liquid and Seasoning
- 24 ounces Belgian Dubbel or Dark Abbey Ale (such as Chimay Blue or Westmalle Dubbel)
- 2 cups Beef Stock (low-sodium, high quality)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Red Wine Vinegar (to balance the sweetness)
- 4 sprigs Fresh Thyme (tied together with kitchen twine)
- 2 pieces Dried Bay Leaves
- 2 tablespoons All-purpose Flour (for dredging the beef)
- 2 tablespoons Butter (unsalted)
The Traditional Finish
- 2 thick slices Sourdough or Crusty Country Bread (crusts removed)
- 2 tablespoons Dijon Mustard (sharp and spicy)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (160°C). Pat the beef cubes thoroughly dry with paper towels and season generously with salt and black pepper.
-
2
In a large Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.
-
3
Increase the 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). Remove the beef and set aside.
-
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 about 15-20 minutes until the onions are soft, golden-brown, and caramelized.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
-
6
Slowly pour in the Belgian ale while scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits (the fond).
-
7
Add the beef stock, brown sugar, red wine vinegar, thyme sprigs, bay leaves, and the reserved bacon and beef (along with any accumulated juices) back into the pot.
-
8
Bring the liquid to a gentle simmer. Spread the Dijon mustard thickly on one side of each bread slice.
-
9
Place the bread slices, mustard-side down, directly onto the surface of the stew. This traditional technique thickens the sauce and adds a unique tangy depth.
-
10
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
-
11
Remove from the oven. Discard the bay leaves and thyme stems. Stir the remains of the bread into the sauce; it should have mostly dissolved, thickening the gravy beautifully.
-
12
Taste and adjust seasoning with salt, pepper, or an extra splash of vinegar if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always use a Belgian-style Abbey Ale; avoid overly hoppy IPAs as the heat will make the hops taste unpleasantly bitter. Don't rush the onions; their caramelization provides the primary color and sweetness for the entire dish. Patting the beef dry is essential for a good sear; wet meat will steam rather than brown. If the sauce is too thin after 3 hours, simmer it uncovered on the stovetop for 10 minutes to reduce. This stew tastes even better the next day, as the flavors have more time to meld 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 Dubbel beer 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. Roasted root vegetables or braised red cabbage make excellent seasonal accompaniments.