Carbonnade Flamande

About This Recipe

Carbonnade flamande is one of Belgium's most beloved national dishes, hailing from the Flanders region and dating back to medieval times. The dish relies on the country's exceptional brewing tradition—a dark abbey ale or Trappist beer lends deep, malty sweetness that balances the beef's savory richness. Traditionally thickened with a slice of mustard-spread bread dissolved into the sauce, carbonnade develops an extraordinary depth of flavor through long, slow braising. It is classically served with frites or buttered egg noodles and a glass of the same beer used in cooking.

Ingredients

Serves 4

• 1.2 kgbeef chuck, cut into 4 cm cubes
• 3 tbspunsalted butter
• 2 largeonions, thinly sliced
• 3 clovesgarlic, minced
• 500 mldark Belgian ale (Leffe Brune or Chimay)
• 200 mlbeef stock
• 2 tbspbrown sugar
• 2 tbspapple cider vinegar
• 2 slicesthick country bread
• 2 tbspDijon mustard
• 2 sprigsfresh thyme
• 2bay leaves
• 1 tbspplain flour
• 2 tbspvegetable oil
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Season and sear the beef

   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the oil in a large heavy-bottomed casserole over high heat. Working in batches, sear the beef until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.

2. 2

   Caramelize the onions

   Reduce the heat to medium and add the butter to the same pot. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Add the garlic and cook for 1 more minute.

3. 3

   Deglaze and build the stew

   Sprinkle the flour over the onions and stir to coat. Pour in the dark ale and beef stock, scraping up any browned bits from the bottom of the pot. Add the brown sugar, apple cider vinegar, thyme sprigs, and bay leaves. Stir well to combine.

4. 4

   Add the bread and braise

   Return the seared beef to the pot. Spread the mustard generously on one side of each bread slice and lay them mustard-side down on top of the stew. They will dissolve into the sauce and act as a thickener. Bring to a gentle simmer.

5. 5

   Slow-cook until tender

   Cover the pot with a tight-fitting lid and cook over very low heat (or in a 160°C oven) for 2 to 2.5 hours, until the beef is fork-tender and the sauce is rich and thick. Stir occasionally and break up the bread. Remove the bay leaves and thyme sprigs before serving.

Variations

• •

  Add 200 g of cubed lardons with the onions for a smokier version.

• •

  Substitute beef chuck with short ribs for extra richness.

• •

  Add a handful of pitted prunes in the last hour for a sweet-savory twist.

Storage

Store cooled carbonnade in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed.

Frequently Asked Questions