Flemish Beef and Beer Stew (Carbonnade Flamande)
Carbonnade flamande Say it: kar-boh-NAHD flah-MAHND
Carbonnade flamande, or Vlaamse stoverij, is Flanders’ deep, comforting beef and onion stew. Chunks of beef are browned, then slowly braised with dark Belgian beer, sweet onions, a little brown sugar and vinegar until the meat falls apart and the sauce turns glossy and rich. It is a classic autumn and winter dish, served in homes and taverns across Belgium, usually with golden fries and sometimes crusty bread. The flavor is savory and subtly sweet-sour, with the beer’s roasted bitterness lingering in the background.
Flemish Beef and Beer Stew (Carbonnade Flamande)
Carbonnade flamande
Pronounced kar-boh-NAHD flah-MAHND
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew
Method
Pat the beef cubes very dry and season all over with the salt and pepper. In a large Dutch oven, cook the bacon over medium heat until crisp and golden, 5–7 minutes; transfer to a plate, leaving the fat in the pot.
Add the butter and oil to the pot. Brown the beef in three batches over medium-high heat, turning occasionally, until deeply browned on all sides, 5–7 minutes per batch; transfer to the plate with the bacon. Do not crowd the pot.
Lower the heat to medium. Add the onions and cook, scraping up the browned bits, until soft, sweet and golden at the edges, 12–15 minutes. Stir in the flour and cook for 1 minute, until it smells toasted.
Return the beef and bacon to the pot. Pour in the beer and stock, then add the brown sugar, vinegar, mustard, bay leaves and thyme. Bring to a gentle simmer, stirring once or twice.
Cover the pot, reduce the heat to low, and braise gently for 2 to 2 1/2 hours, until the beef is fork-tender and the onions have collapsed into the sauce. Stir occasionally and keep the liquid at a bare simmer.
Uncover and simmer for 15–20 minutes, until the sauce coats the back of a spoon and is glossy rather than watery. Discard the bay leaves and thyme stems. Taste and adjust the seasoning.
Serve hot in shallow bowls with the sauce spooned over, alongside golden fries or crusty bread.
Regional variants
Some cooks thicken the sauce with a slice of dark bread spread with mustard, while others add a spoonful of Liège syrup or a splash of red wine for a sweeter, deeper sauce.
Cook's notes
- Brown the beef in small batches; crowding the pot steams the meat and weakens the sauce.
- A dark Belgian dubbel gives the classic sweet-malty depth; stout works well too.
- The stew tastes even better after a night in the fridge, when the flavors meld.
Serve with
Golden Belgian fries, crusty bread, and a dark Belgian beer.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; reheat gently with a splash of stock or water. It freezes well for up to 3 months.
