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Carbonnade Flamande served with mashed potatoes
Authentic Belgian Carbonnade Flamande with brown ale

Carbonnade Flamande

Author: Flavelo
Recipes Main Courses
Carbonnade is the Belgian answer to red wine beef stew, only here the wine is replaced by dark, brown ale. This dish is the pride of the Flemish region, where sweet and sour flavours dance: the sweetness of the onion, the bitterness of the beer, and the piquancy of the mustard create perfect harmony. The secret ingredient? A slice of bread spread with mustard placed on top of the stew during cooking – this thickens the sauce and gives it unique character.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Belgian

Ingredients

Equipment Needed

  • Thick-bottomed casserole dish: For long, slow cooking.
  • Wooden spoon: For stirring and scraping up the fond.

Allergen Information

⚠️ Cereals containing gluten (ale, bread, flour)
⚠️ Mustard
⚠️ Milk (butter)

Instructions

1 ✓

Pat the beef dry, season with salt and pepper. Heat half the butter and brown the meat in batches until dark brown. Remove the meat.

Tip: The Maillard reaction is our friend again: the brown crust adds flavour. Don't steam it, sear it!
2 ✓

In the remaining butter, sauté the onion until golden brown (approx. 10 minutes). Sprinkle with the flour, mix well, and cook for 1 minute.

Tip: Along with the sugar, the caramelisation of the onion will counterbalance the bitterness of the beer.
3 ✓

Return the meat. Pour over the beer, add the brown sugar, bay leaves, and thyme. Bring to the boil.

Tip: The acidity and bubbles (carbonation) of the beer help to loosen the meat's structure.
4 ✓

Spread the bread slices thickly with mustard. Place them on top of the stew (mustard side down).

Tip: This is the magic: the bread dissolves completely during cooking (starch leaches out), transforming the liquid into a thick, creamy sauce while the mustard flavour melts into the dish.
5 ✓

Cover and cook on the lowest heat (or in the oven at 150°C) for 2.5-3 hours until the meat is tender.

Tip: Stir occasionally so the disintegrating bread mixes in.
6 ✓

Serve with chips (according to Belgian tradition) or boiled potatoes.

Tip: Mandatory with a good beer!

Recipe FAQ

What beer should I choose?
This is critical! Look for a Belgian-style brown ale (Dubbel, Bruin) that is malty and sweetish. Too bitter (hoppy) beers, like Pilsner or IPA, will make the stew inedibly bitter during reduction.

Ingredients

  • 1 kg Beef chuck or shin (diced)
  • 2 pcs Onions (sliced)
  • 500 ml Belgian brown ale
  • 2 tbsp Dijon mustard
  • 1 tbsp Plain flour
  • 1 tbsp Brown sugar (or cane sugar)
  • 2 pcs Bay leaves
  • 1 tsp Dried thyme
  • 50 g Butter
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 slices White bread (crusts removed)