Flemish Beef Carbonnade
Flemish Beef Carbonnade is a traditional Belgian stew made with tender beef braised in a rich and flavorful sauce. The dish typically features chunks of beef cooked slowly with onions, garlic, and a generous amount of dark beer, which imparts a deep, malty flavor to the stew. Often, the beef is caramelized and then simmered with a mix of mustard, brown sugar, and aromatic spices to create a complex, savory-sweet sauce. The result is a hearty and comforting dish, usually served with a side of hearty bread or creamy mashed potatoes, making it a classic and beloved meal in Belgian cuisine.
Ingredients
- 3.3 lbs Beef Chuck for braising
- 2 Onions
- 3 tbsp Flour
- 3 tbsp Brown Sugar
- 3 tbsp Vinegar
- 17 fl oz Water
- 8.5 fl oz Beer
- 2 tbsp Dijon Mustard
- 1 Sprig Thyme
- 1 Bay Leaf
- 1.4 oz Lard
- Salt
- Pepper
Instructions
- Cut the beef into large chunks. Season with salt and pepper.
- Peel and finely chop the onions.
- In a large pot, brown the beef pieces on all sides in 0.7 oz of lard over high heat for 5 minutes. Remove the beef and set aside.
- Remove excess fat from the pot without cleaning it.
- In the same pot, sauté the onions in 0.7 oz of lard with a pinch of salt over medium-high heat for 5 minutes, stirring regularly with a wooden spoon.
- Add the flour and brown sugar, and cook for 1 minute, stirring constantly.
- Add the mustard and vinegar, then mix well.
- Return the beef to the pot, along with the thyme and bay leaf. Pour in the water and beer. Cover the pot.
- Bake at 302°F (150°C) for 3 hours.
Video
Notes
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