Carbonnade Flamande is a classic and delicious Belgian (Flemish) beef and beer stew that is very easy to cook despite its long cooking time.
This recipe takes almost 4 hours to prepare and cook, but you only spend around 30 minutes in the kitchen and it is a great recipe to make a day or two in advance.
Belgian Beef and Beer Stew
You can’t beat a nice beef stew, they are comforting, bold delicious and popular all over the world.
We Brits love a good beef stew and dumplings, the Greeks have kokkonisto, the Hungarians have Marha pörkölt and the French have beef bourguignon.
It’s not just Europeans either, Mexicans have Mole, Indonesians have beef rendang and the Vietnamese have bo kho.
Belgians have carbonnnade flamande and it is fantastic, it is nowt more than chunks of beef cooked in beer with onions.
Surely something that simple can’t be fantastic, but it is. There is a wonderful sweetness and richness thanks to the strong Belgian dark ale.
It’s thick and satisfying too, thanks to it being thickened by bread that has a coating of mustard. Yes, you read that correctly!
This is one of the simplest beef stews to cook and it also packs flavours that will make your heart flutter!
Frequently Asked Questions
What cut of beef should be used?
Any stewing beef will be fine in this recipe, but make sure you get it cut nice and large.
The obvious specific cut to mention would be chuck, but something like shin of beef or beef neck would be wonderful too.
What beer should I use?
The choice of beer for this recipe is incredibly important, do not be tempted to go for a lager or a stout!
Fortunately, good Belgian beer is very easy to find in British supermarkets. Look for a good dark heavy “ale”, I use St Bernadu ABT 12 or Chimay Blue.
I have read of some people using Newcastle Brown ale, I had to test it for research (honest). It wasn’t bad but it wasn’t quite right.
Is the redcurrant jelly traditional?
No, it is an addition that I make because Sirop de Liège, the traditional sweetening element is not readily available in the UK.
Are there no vegetables?
No, this is pretty much a vegetable-free zone in its traditional form. Carrots are often added in some versions making it quite similar to a dish from the Netherlands, but they are considered to be too sweet by most traditionalists.
Can I cook this on the hob?
Yes, this is traditionally cooked on a hob or stovetop. However, if you cook on an induction hob, as I do, then the oven is the best option.
The cooking time remains broadly similar and you should cook it on a very low temperature.
Can I make this in advance?
Yes, this dish is incredible after it has been left in the fridge for a couple of days.
Serving Suggestions
Apparently, there are two acceptable side dishes for carbonnade flamande according to many Belgian people.
The first is creamy, buttery mashed potatoes, an option that I thoroughly approve of.
As I am not from Belgium, I have another offering along similar lines, but with flavours that work wonderfully with this beef and beer stew. The nutty subtle celery flavour of celeriac mash is a fantastic match.
The second option is fries or chips, I’ve served my stew with my air fryer chips recipe in the pictures on this page. Properly fried chips would work even better if you have a deep-fat fryer ready to rock and roll.
Sticking with the “chips” theme, my fried new potatoes and straw potatoes recipes are awesome too.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 10″ heavy gauge saucepan.
- 28cm or 11″ frying pan, not nonstick if possible.
- Kitchen tongs and serving spoons.
- Chopping board.
- Kitchen knife and a knife to spread the mustard.
- A combination of weighing scales, measuring cups and spoons.
Carbonnade Flamande Step-by-Step Photos.
- Heat a heavy-based pan over medium-low heat, add the beef dripping and melt slowly, then add the prepared onions, and cook for 20-25 minutes stirring occasionally.
- Heat a frying pan over high heat add half the butter and sear the seasoned beef chunks.
- Repeat step 2 with all beef chunks using more butter if needed, then add to the onion pot.
- Heat the frying pan over high heat and deglaze the pan with the beer.
- Pour the beer into the onion pan, and top up with water if the beef is not covered.
- Throw in the thyme and bay leaves.
- Spread mustard over one side of the bread.
- Add mustard bread to the cooking pot, mustard side down, and push down into the liquid but do not submerge.
- Cook in the oven with the lid off for 2½ hours at 140°C or 285°F. Do Not Stir.
- Stir the bread through, add the red currant jelly and vinegar, give it another stir.
- Then, return the stew to the oven for 30-45 minutes to thicken it up, and serve it warm with your favourite side dish.
Carbonnade Flamande Recipe, A Belgian Beef & Beer Stew
Beef stews are always crowd-pleasers and are popular around the world, carbonnade flamande is a Belgian barnstormer it is a delightfully simple dish and outrageously tasty. Big chunks of beef cooked in beer with onions, and mustard with a surprising and ingenious thickening element.
Ingredients
- 2 Large (400g Total) Onions
- 15g (1 Tbsp) Beef Dripping
- 400g (14oz) Stewing Beef
- 20g (1½ Tbsp) Butter
- ½ Tsp Salt
- ¼ Tsp Pepper
- 330ml (11oz) Belgian Beer I use St Bernardus or Chimay Blue
- 1 Sprig of Fresh Thyme
- 2 Bay Leaves
- 1 Thin Cut Slice of Brown Bread (20g)
- 10g (2 Tsp) Dijon Mustard
- 1 Tbsp Redcurrant Jelly
- ½ Tsp Malt Vinegar
Instructions
- Heat a 20cm or 8" heavy stew pot over a medium-low heat and add the beef dripping.
- Cut the onions in half, peel them, then cut them into a large 2cm (¾") dice.
- Once the beef dripping has melted, add the onions and soften them for 20-25 minutes, stirring them occasionally. You are not aiming to caramelise the onions or to add any colour; just get them well softened.
- Cut the beef into large 25-35mm (1-1½") chunks.
- Season the beef with the salt and pepper, then heat a 28cm or 11" frying pan over a high heat, try not to use a nonstick pan if possible. Add half of the butter, then sear half of the beef on all sides, transfer it to the onion pot, add the remaining butter to the pan and again add it to the pot with the onions.
- Return the frying pan to a high heat and deglaze it with the beer. Once the beer begins to boil pour it over the beef. There should be just enough liquid to cover the beef if you use a pan the same size as me, if not, top it up with a splash of water.
- Add the sprig of thyme to the pot followed by the bay leaves.
- Spread one side of the butter with the mustard, then place it mustard side down on top of the stew, pressing it down so that is in contact with the sauce, but not submerged. It is important now you leave the stew alone and let the bread "disintegrate" as it cooks. Transfer to an oven at 140°C or 285°F for 2½ hours.
- Remove the pan from the oven, stir the bread through the sauce, add the red currant jelly and vinegar, stir again then taste and add salt if required.
- Return the pan to the oven and cook for a final 30-45 minutes.
If you like visual guides when you are cooking, I have step-by-step process photos just above this recipe and a video just below the recipe.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 226mgSodium: 977mgCarbohydrates: 38gFiber: 4gSugar: 17gProtein: 72g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Gina Strauch
Sunday 5th of January 2025
Good Day, Brian,
By brown bread do you mean whole grain sandwich bread, or the Boston brown bread we Americans are familiar with?
Gina
Brian Jones
Thursday 9th of January 2025
Hi Gina...
I'm not particularly clued up on US bread other than the on line jungle drums, thin-medium sliced wholemeal sandwich bread is what I use here in the UK and it is fairly similar to the stuff available in Europe. If you have any insights to using US bread please do come back and let me (an everyone else) know :)
Enjoy
Brian