Carbonnade Flamande is a warm, hearty Belgian beef stew made with tender meat, flavorful onions, and a dash of beer. It’s perfect for cozy dinners!
This dish fills your kitchen with a lovely aroma that makes everyone excited for a tasty meal. I love serving it with crusty bread—it’s the best way to soak up the sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stewing because it becomes tender and flavorful after long cooking. If you can’t find beef chuck, try using brisket or round. They can also work well.
Onions: They add sweetness and depth to the dish. I love using yellow onions, but sweet onions also do a great job. If you’re in a pinch, frozen onion can work too!
Belgian Dark Beer: This gives the stew a rich flavor. If you don’t have Belgian beer, substitute with a stout or porter, or even a dark ale. You could also use beef broth for a non-alcoholic version.
Dijon Mustard: This adds a tangy kick to the sauce. If you want something milder, yellow mustard can be a good swap. For a twist, try whole grain mustard for texture!
How Do You Caramelize Onions Perfectly?
Caramelizing onions is a simple but important step that elevates the dish’s sweetness. Here’s how to do it right:
- Use medium heat to avoid burning. Patience is key!
- Stir often, allowing the sugars to develop and create that lovely brown color over 15-20 minutes.
- Don’t rush the process! Slow cooking brings out their natural sweetness.
This technique will enhance not just the flavor but also the aroma of your Carbonnade Flamande!
What’s the Best Way to Thicken the Sauce?
To ensure a nice thick sauce, sprinkle flour over the onions and garlic before adding the liquid. This helps create a smooth texture. Here’s what you should do:
- Cook the flour for 2-3 minutes after you add it to the onions to remove the raw taste.
- Gradually adding the beer and broth while scraping the pot will help incorporate all the flavors!
This step is crucial for achieving that comforting, stew-like consistency!
Carbonnade Flamande
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian dark beer (or a strong dark beer like a stout or porter)
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar or apple cider vinegar
- 2 tbsp Dijon mustard
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 4 slices of thick-cut white bread
- 2 tbsp butter (for toasting bread)
- 1 tbsp fresh parsley, chopped (for garnish)
Time Estimate:
This recipe takes about 15 minutes of prep time, plus 2 to 2 1/2 hours of cooking time. You’ll spend a little time browning the beef, caramelizing the onions, and then letting everything simmer together for a delicious, hearty dish!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil or butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides, which should take about 5-7 minutes. Once browned, transfer the beef to a plate and set aside.
2. Caramelizing the Onions:
In the same pot, add the sliced onions. Cook them over medium heat, stirring frequently, for about 15-20 minutes or until they are caramelized and golden brown. This step is key to building flavor!
3. Adding Garlic and Flour:
Add the minced garlic to the onions and cook for an additional minute until fragrant. Then, sprinkle the flour over the mixture and stir well to coat everything. Cook for another 2-3 minutes to remove the raw flour taste.
4. Stirring in Liquids:
Gradually pour in the Belgian dark beer and beef broth, scraping the bottom of the pot to loosen any browned bits. This adds even more flavor to your stew!
5. Combining Ingredients:
Return the browned beef to the pot, and add the brown sugar, vinegar, Dijon mustard, thyme sprigs, and bay leaves. Stir everything together and bring the mixture to a simmer.
6. Simmering the Stew:
Reduce the heat to low, cover the pot partially, and let it simmer for about 2 to 2 1/2 hours. Stir occasionally until the beef is tender and the sauce has thickened.
7. Toasting the Bread:
While the stew simmers, butter the slices of bread lightly on one side. Toast that buttered side in a skillet over medium heat until golden brown.
8. Serving the Stew:
Just before serving, place the toasted bread slices buttered side up on top of the stew to soak up the sauce and lightly brown. Alternatively, you can place toasted bread at the bottom of serving bowls and ladle the stew on top.
9. Final Touches:
Remove the thyme and bay leaves from the stew. Taste and adjust the seasoning with salt and freshly ground black pepper.
10. Garnishing:
Garnish the stew with chopped fresh parsley and serve hot. Enjoy with extra crusty bread or alongside boiled potatoes for a hearty meal!
Enjoy your rich and flavorful Belgian Carbonnade Flamande!
Can I Use Another Type of Meat?
Yes, you can substitute beef chuck with other cuts like brisket or even pork shoulder if you prefer. Just remember that different meats may require varying cooking times for tenderness.
How Do I Store Leftovers?
Store any leftover Carbonnade Flamande in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating!
Can I Make This Recipe Without Alcohol?
Absolutely! You can replace the beer with additional beef broth or even a non-alcoholic dark beer for similar flavors. The stew will still be delicious!
How Can I Thicken the Sauce Further?
If you’d like a thicker sauce, you can mix a tablespoon of cornstarch with cold water and stir it into the simmering stew. Allow it to cook for another 5-10 minutes to thicken.
