carbonnade flamande

Ce plat traditionnel du nord donne une viande moelleuse et une sauce très onctueuse.

La vraie Carbonade flamande

1,5 kg de boeuf à braiser (Paleron)

c. à s. de sucre de canne roux ou cassonade ou vergeoise brune

tranches de pain d'épices

branches de thym

feuilles de laurier

clous de girofle

cl de bière ambrée ou bière blonde

oignons

g de beurre doux

c. à s. de farine

c. à s. de vinaigre de vin rouge

Sel ou sel fin

Poivre

Cook a classic ale casserole with chunks of meaty beef

Carbonnade flamande

1¼ kg stewing beef,

Trappist ale

garlic cloves,

bay leaves

flour,

olive oil

pancetta

carrots, sliced

onions, sliced

leek, sliced

tomato purée

beef stock

bouquet garni

parsley,

Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.

Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.

Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.

Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.

Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

Carbonnade Flamande (Beef and Beer Stew)

roast

11.2 ounces bottles of Flemish Sour Ale

bacon (diced)

onions

garlic

all-purpose flour

beef broth

springs of fresh thyme

dark brown sugar

mustard

parsley

Salt and pepper

Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.

Drain the beef and reserve the marinade. Pat dry the beef with paper towels.

In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.

In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.

Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).

Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.

Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.

Cook for 1.5 hours.

Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.

Sprinkle some fresh parsley on top and serve with fries.

My Carbonnade Flamande is a super hearty beef and beer stew from Belgium. This is one pot sure to keep you cozy!

Carbonnade Flamande (Flemish Beef and Beer Stew)

bacon

lbs chuck roast,

onions,

garlic cloves, finely chopped

Tbsp flour

Belgian

rosemary

thyme

Tbsp brown sugar

ginger bread

Tbsp mustard

Salt

Pepper

Cook bacon in a dutch oven or heavy...

Cook bacon in a dutch oven or heavy pot over medium high heat. Cook until brown. Crumble and set it aside.

Remove excess bacon fat, leaving behind 2-3 tablespoons...

Remove excess bacon fat, leaving behind 2-3 tablespoons in the pot. Season beef with salt and pepper. Add beef to the pot and brown on all sides. Do not overcrowd the pot, work in batches if necessary. Set it aside.

In the same pot, sauté onions till caramelized...

In the same pot, sauté onions till caramelized to a nice golden brown color. Add in garlic and sauté for a minute.

Add in flour and sauté till it gets...

Add in flour and sauté till it gets a little brown.

Add in beef chunks along with beer, beef...

Add in beef chunks along with beer, beef broth, rosemary, thyme and sugar. Stir well.

Spread mustard on the ginger bread slices and...

Spread mustard on the ginger bread slices and place them over the stew.

Close the lid and cook for 15- 20...

Close the lid and cook for 15- 20 minutes. Stir the bread into the stew and again cover and cook for one and half to two hours, or until the beef is melt in your mouth tender. Make sure to stir it every now and then. During the last half hour, cook with the lid off to allow the stew to thicken.

Taste and adjust the seasoning like salt and...

Taste and adjust the seasoning like salt and pepper.

Serve it with French fries or mashed or...

Serve it with French fries or mashed or boiled potatoes.

Dans le nord de la France, la recette de la carbonade flamande se transmet&amp;nbsp;de g&amp;eacute;n&amp;eacute;ration en g&amp;eacute;n&amp;eacute;ration. Ce d&amp;eacute;licieux plat mijot&amp;eacute; est un r&amp;eacute;gal simple, encore faut-il avoir les bonnes indications. Tout d&#039;abord, quel morceau de viande devez-vous demander &amp;agrave; votre boucher ? Si vous n&#039;avez ou vous n&#039;aimez pas le go&amp;ucirc;t du pain d&#039;&amp;eacute;pice, est-ce possible de s&#039;en passer dans la carbonade flamande&amp;nbsp;? Quelle sorte de sucre doit-on privil&amp;eacute;gier ? Quelle vari&amp;eacute;t&amp;eacute; de bi&amp;egrave;re doit-on utiliser : la blonde ou l&#039;ambr&amp;eacute;e ? S&#039;il y a des enfants &amp;agrave; table,&amp;nbsp;peut-on se passer de la bi&amp;egrave;re et si oui, par quoi la remplacer ? Avec quel genre d&#039;accompagnement pouvez-vous servir la carbonade flamande ? Avec ces conseils de pr&amp;eacute;paration, la cuisson &amp;agrave; la cocotte de la carbonade flamande n&#039;aura plus aucun secret pour vous.&amp;nbsp;

Cuisine belge

1,5 kg de boeuf à braiser (paleron)

D&amp;eacute;coupez la viande en gros cubes de 50 g.

&amp;Eacute;pluchez puis ciselez les oignons.

Coupez le pain d&amp;rsquo;&amp;eacute;pices en morceaux, les clous de girofle et la moiti&amp;eacute; du pain d&#039;&amp;eacute;pices.

Dans une cocotte, faites dorer la viande dans le beurre fondu.

Salez, ajoutez les oignons, faites-les cuire 2 min.

Laissez cuire 3 min tout en remuant.&amp;nbsp;

Ajoutez la bi&amp;egrave;re, le sucre, le thym, le laurier, les clous de girofle&amp;nbsp;et la moiti&amp;eacute; du pain d&#039;&amp;eacute;pices.&amp;nbsp;

Portez &amp;agrave; &amp;eacute;bullition.&amp;nbsp;&amp;nbsp;

Couvrez et baissez le feu.&amp;nbsp;&amp;nbsp;

Laisser mijoter 2h45.&amp;nbsp;&amp;nbsp;

Retirez le couvercle, augmentez le feu et faites cuire &amp;agrave; d&amp;eacute;couvert en remuant, jusqu&#039;&amp;agrave; ce que la sauce ait r&amp;eacute;duit de moiti&amp;eacute;.&amp;nbsp; &amp;nbsp;

Faites griller les morceaux de pain d&#039;&amp;eacute;pices restants.&amp;nbsp; &amp;nbsp;

This Authentic Belgian Slow-Cooked Beef Stew, also known as Carbonnade Flamande, is a rich and comforting dish made with tender beef, caramelized onions, and Belgian dark beer. Slow-simmered to perfection, it’s hearty, savory, and full of rustic charm. Perfect for cozy evenings or weekend gatherings.

Authentic Belgian Slow-Cooked Beef Stew

beef

yellow onions, thinly sliced

garlic cloves, crushed

Belgian dark beer (like Chimay Blue

brown sugar

Dijon mustard

bread

thyme (or 1 tablespoon fresh)

salt (or

black pepper (or

Pat the beef chunks dry with paper towels and season with salt and pepper.

Heat oil or butter in a large Dutch oven over medium-high heat. Sear the beef in batches until browned. Set aside.

Reduce heat to medium. Add more oil if needed. Add sliced onions and a pinch of salt. Cook 15–20 minutes, stirring often, until caramelized. Stir in garlic and cook 1 more minute.

p id=&#8221;instruction-step-4&#8243;>4. Pour in the beer to deglaze, scraping up any browned bits. Let simmer for 2–3 minutes.

id=&#8221;instruction-step-5&#8243;>5. Return beef to the pot. Add beef stock, brown sugar, thyme, and bay leaves.

id=&#8221;instruction-step-6&#8243;>6. Spread mustard over bread slices and place them mustard-side down into the pot.

id=&#8221;instruction-step-7&#8243;>7. Cover and cook on low heat for 2.5 to 3 hours (stovetop or 325°F oven) until beef is fork-tender.

d=&#8221;instruction-step-8&#8243;>8. Discard bay leaves. Taste and adjust seasoning. Serve hot with crusty bread or mashed potatoes.

Carbonnade Flamande

Chuck roast, 1200 g

Salt, 12 g

Black Pepper,

Cooking oil,

Butter, a knob

Onions, 3

Garlic, 3

Bay Leaves, 1-2

Fresh thyme, a spoonful

Belgian ale, 1 part

Beef broth, 1-2 parts

Apple cider vinegar, a spoonful

Brown Sugar, a spoonful

French fries,

Mashed potatoes,

Bread,

Parsley,

Prep & sear the beef

Cut the chuck roast into rough cubes. Season with an even sprinkling of salt and black pepper, then lightly dust with flour. Mix and add just enough flour until each piece is lightly coated.

Preheat a braising pot, add enough oil to coat the bottom of the surface, and sear the floured beef chunks until browned on all sides (work in batches, if necessary). Remove the browned beef pieces and set aside.

Caramelize the aromatic base

In the same pot, add the butter, bacon, sliced onions, and garlic cloves. Stir frequently over medium heat to begin to sweat everything. The bacon will render and the onions will begin to break down, deglazing the bottom of the pan.

Continue to sauté & stir this mixture until the onions have caramelized and become sweet & jammy (~45 minutes minimum, although you can go longer and further darken the onions). Supervise and scrape the bottom of the pot frequently to prevent burning (if needed, you can deglaze any dark spots with a splash of water).

Add the beer & reduce

Add the beer to the pot, deglaze anything on the bottom of the pan, bring to a simmer, and reduce by about half to concentrate the flavors (~ 5 mins).

Return the browned beef chunks to the pot, followed by the bay leaf, a spoonful of sugar, a splash of vinegar, and the thyme. Top with just enough beef stock until the meat is mostly submerged.

Braise until tender

Partially cover the pot with a lid and braise for 4-6 hours until the meat is completely tender and the cooking liquid has reduced. You can do this on the stovetop or in a 300°F/150°C oven. If using the oven, optionally remove the lid completely during the last hour of cooking for extra browning.

When finished, taste and adjust with more salt, vinegar, or sugar, if needed.

Serve with starch of choice

Allow the braise to cool slightly, and serve with french fries, bread, or mashed potatoes. Garnish with minced parsley.

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Authentic Belgian Slow-Cooked Beef ...

Carbonnade Flamande

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La vraie Carbonade flamande

Carbonnade flamande

Carbonnade Flamande (Beef and Beer ...

Carbonnade Flamande (Flemish Beef a...

Cuisine belge

Authentic Belgian Slow-Cooked Beef ...

Carbonnade Flamande

The most viewed carbonnade flamande recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine