Flemish Beef and Beer Stew (Carbonade flamande)
Carbonade flamande Say it: kar-boh-NAHD flah-MAHND
Carbonade flamande is the deep, glossy beef stew of northern France and Flanders, cooked slowly with onions, dark beer, mustard and gingerbread. It is a cold-weather family dish, served in homes and estaminets across Nord and Hauts-de-France, often with fries. The beer gives a gentle bitterness, the onions melt into sweetness, and the gingerbread thickens the sauce into a rich, savoury gravy. Its balance of sweet, sour and bitter makes it one of the region’s most comforting classics.
Flemish Beef and Beer Stew (Carbonade flamande)
Carbonade flamande
Pronounced kar-boh-NAHD flah-MAHND
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 45 min
- Total
- 3 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
To thicken and finish
Method
Pat the beef dry and season with the salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the beef in batches, turning, until deep brown on all sides, 4 to 5 minutes per batch; transfer to a plate.
Reduce the heat to medium. Add the onions and a pinch of salt and cook, stirring and scraping up the browned bits, until soft and golden, 10 to 12 minutes.
Return the beef and its juices to the pot. Stir in the brown sugar and vinegar and cook for 1 minute, then pour in the beer and stock and add the bouquet garni. Bring to a gentle simmer.
Cover and cook at a bare simmer on the stove, or in a 325°F (165°C) oven, until the beef is fork-tender, 2 to 2½ hours. The liquid should barely bubble.
Mash the crumbled gingerbread with the mustard and a ladleful of hot stew liquid to make a thick paste. Stir the paste into the stew and simmer uncovered for 20 to 30 minutes, until the sauce is glossy and coats the back of a spoon.
Remove the bouquet garni, taste, and adjust the salt. Serve hot, with the sauce spooned over the beef.
Regional variants
Some cooks add a few juniper berries or a spoonful of Liège syrup for extra depth; in Belgium the stew is classically paired with thick-cut fries, while boiled potatoes are common in northern France.
Cook's notes
- Brown the beef in small batches; crowding the pot steams the meat and loses the deep colour that defines the stew.
- The stew is even better after a night in the fridge; reheat gently so the beef does not break up.
- If the sauce becomes too thick, loosen it with a little hot water or extra beer.
Serve with
Thick-cut French fries and a sharp green salad, or boiled potatoes; serve with the same dark beer.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; reheat gently, adding a little water if the sauce tightens.
