📝 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 a unique addition of mustard-slathered gingerbread to create a luxurious, velvety sauce. It is the ultimate comfort food, balancing the acidity of vinegar with the sweetness of caramelized onions and dark brown sugar.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 4 slices Bacon or Salt Pork (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Vegetable Oil (high smoke point for searing)
The Braising Liquid
- 22 ounces Belgian Dubbel Ale (such as Chimay Red or Westmalle Dubbel)
- 2 cups Beef Stock (high quality or homemade)
- 1 tablespoon Dark Brown Sugar
- 1 tablespoon Red Wine Vinegar
The Thickener and Herbs
- 2 slices Gingerbread (Pain d'épices) (crusts removed)
- 2 tablespoons Dijon Mustard (sharp and smooth)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons All-Purpose Flour
- to taste Kosher Salt and Black Pepper
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the beef cubes very dry with paper towels and season generously with salt and pepper.
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2
In a large Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Add 1 tablespoon of oil to the bacon fat. Increase heat to medium-high and sear the beef in batches. Do not crowd the pan; ensure each piece gets a deep, dark brown crust. Remove beef and set aside.
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4
Lower the heat to medium and add the butter. Stir in the sliced onions with a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until they are soft and a deep golden caramel color.
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5
Add 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.
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6
Slowly pour in the Belgian ale while scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
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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).
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8
Generously spread the Dijon mustard onto the slices of gingerbread. Place them mustard-side down on top of the stew.
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9
Bring the liquid to a gentle simmer. Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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10
Braise for 2.5 to 3 hours. Halfway through, stir the pot; the gingerbread will have dissolved, naturally thickening and seasoning the sauce.
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11
The stew is done when the beef is fork-tender but not completely falling apart. Remove the thyme bundle and bay leaves.
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12
Taste the sauce. If it is too thin, simmer uncovered on the stovetop for 10 minutes. Adjust seasoning with salt, pepper, or an extra splash of vinegar if it needs more brightness.
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13
Garnish with fresh parsley and serve hot.
💡 Chef's Tips
Always use a Belgian Abbey-style ale (Dubbel); avoid overly hoppy IPAs which will become unpleasantly bitter when reduced. Caramelizing the onions is the most important step for flavor depth, so don't rush the 20-minute process. If you cannot find Belgian gingerbread, use two slices of high-quality white bread slathered with extra mustard and a pinch of ground cloves and ginger. This stew tastes even better the next day, as the flavors meld and the sauce becomes even more velvety. Patting the meat dry is essential; moisture on the surface will cause the meat to steam rather than sear.
🍽️ Serving Suggestions
Serve with thick-cut Belgian frites (fries) and a side of mayonnaise for the most authentic experience. Pair with a glass of the same Belgian Dubbel used in the cooking to complement the malty notes. Accompanied by buttery egg noodles or creamy mashed potatoes to soak up the rich gravy. A side of braised red cabbage with apples provides a perfect acidic crunch to cut through the richness. A simple green salad with a sharp vinaigrette helps balance the hearty flavors of the beef.