Carbonnade Flamande is a tasty Belgian beef stew that’s perfect for cozy nights. It’s made with tender beef, sweet onions, and a tasty mix of beer and spices that bring everything together.
This dish is so delicious that you’ll want to invite friends just to show off your cooking! I love serving it with crusty bread to soak up all that wonderful sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal because it becomes tender and flavorful when slow-cooked. If you can’t find beef chuck, you could use brisket or round. Both work well but may need a little more cooking time.
Dark Beer: Belgian dark beer adds depth to the stew. If you prefer a non-alcoholic version, use non-alcoholic beer or beef broth instead, though the flavor will change slightly.
Onions: The sweet and savory flavor of the onions is key. Yellow onions are my go-to, but you can use sweet onions for a milder taste or even shallots for a gourmet twist.
Thyme: Fresh thyme gives a lovely aroma. If fresh isn’t available, use dried thyme—just use about one-third of the amount since dried herbs are stronger.
How Do I Ensure My Stew Has Perfectly Caramelized Onions?
Caramelizing onions is crucial for deep flavor in your stew. Here’s how to do it right:
- Use medium heat to prevent burning. Patience is key—cook them slowly for about 15-20 minutes.
- Stir occasionally, allowing them to soften and turn golden brown, which develops the sweetness.
- If they start to brown too quickly, lower the heat and add a splash of water to loosen them up.
What’s the Best Way to Thicken My Stew?
If you want a thicker stew, there are a couple of methods you can try:
- Using the mustard-spread bread on top is a classic Belgian technique that absorbs flavor while thickening.
- If you want a quicker option, mix equal parts of flour and water to create a slurry, and stir it in about 15 minutes before the cooking ends.
Using these tips and techniques, you’ll achieve a delicious and satisfying Carbonnade Flamande that’s sure to impress your family and friends!
Carbonnade Flamande
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into large cubes
- 3 tbsp vegetable oil or butter
- 3 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups Belgian dark beer (or a good quality dark beer)
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar or apple cider vinegar
- 2 tbsp Dijon mustard
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 12 small pearl onions, peeled
- Salt and black pepper, to taste
Optional Thickener:
- 4 slices of bread, spread with mustard (optional, for thickening)
How Much Time Will You Need?
This dish requires about 30 minutes of prep time and then 2 to 3 hours of cooking time. It’s perfect for a leisurely weekend meal—with all that time for flavors to develop, the results will be absolutely delicious!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes lightly with salt and pepper. Sear them in batches, browning on all sides, for about 5-7 minutes. Once browned, remove them from the pot and set aside.
2. Caramelize the Onions:
In the same pot, add the sliced onions. Cook them slowly over medium heat, stirring occasionally, until they soften and caramelize, which should take about 15-20 minutes. Once they’re nicely browned, stir in the minced garlic and let cook for another minute until fragrant.
3. Create the Base:
Sprinkle the flour over the onions and stir until well combined. Cook this mixture for about 2-3 minutes to eliminate the raw flour taste. It will help to thicken your stew later.
4. Add Liquids and Flavor:
Gradually pour in the dark beer and beef broth, whisking constantly to prevent lumps. Stir in the brown sugar, vinegar, and Dijon mustard until everything is mixed well.
5. Combine Ingredients:
Return the browned beef cubes to the pot. Toss in the thyme sprigs and bay leaves, then bring the mixture to a gentle simmer. If you’re using mustard-spread bread for thickening, place the slices mustard side down on top of the stew at this point.
6. Simmer the Stew:
Cover the pot and let it simmer gently on low heat for 2 to 3 hours. This long cooking time will make the beef tender and allow the flavors to meld beautifully.
7. Cook the Pearl Onions:
In a small pan, sauté the peeled pearl onions in a little butter until they are tender and lightly caramelized, about 10 minutes. Add these to the stew during the last 15 minutes of cooking.
8. Final Touches:
Before serving, taste the stew and adjust the seasoning with salt and pepper as needed. Be sure to remove the thyme sprigs and bay leaves.
9. Garnish and Serve:
Garnish with freshly chopped parsley for a pop of color. Serve the Carbonnade Flamande hot with crusty bread, boiled potatoes, or fries for a complete meal.
Enjoy your rich and comforting Carbonnade Flamande, a delightful experience of Belgian culinary tradition!
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck is ideal for its tenderness and flavor after long cooking, you can also use brisket or round. Just keep in mind that cooking time may vary slightly depending on the cut.
What If I Don’t Have Belgian Dark Beer?
If you can’t find Belgian dark beer, any good quality stout or porter will work too. You can also substitute with a mix of beef broth and a splash of vinegar for a similar depth of flavor, though it won’t be quite the same.
Can I Make This Recipe in a Slow Cooker?
Yes! After browning the beef and caramelizing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender. Just be sure to sauté the pearl onions separately before adding them during the last hour of cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove over low heat, adding a splash of beef broth if the sauce is too thick.