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4.5 from 6 votes

Carbonnade (Flemish Beef and Beer Stew)

Carbonnade (or stoofvlees in Flemish) is a popular traditional Belgian beef stew that is cooked with dark beer and onions.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 4 people
Course: Main Course
Cuisine: Belgian

Ingredients

  • 2½ lb stewing beef (or beef cheek)
  • 2 tablespoons brown sugar
  • 1 bouquet garni (thyme, laurel bay, rosemary)
  • 4 cups brown beer (Chimay Rouge or Leffe Brown Ale)
  • 2 onions
  • 4 oz. Bacon
  • 4 lices gingerbread (or more)
  • 4 tablespoons butter
  • salt
  • mustard

Instructions

    Cup of Yum
  1. Cut the beef into 1 inch (2cm) cubes.
  2. Mince onions and dice bacon into large pieces.
  3. Melt the butter and sauté the onions for 10 minutes covered at low heat.
  4. Add the bacon then increase the heat slightly. Stir regularly but keep covered.
  5. After 10 minutes, remove everything except the liquid and set aside in a dish.
  6. Increase to maximum heat then sauté the meat in the uncovered pan. Stir regularly. The meat should be browned on all sides.
  7. Remove the pan from the heat.
  8. Put the meat in a dish keeping the juices in the pan.
  9. Dissolve brown sugar in the remaining liquid and make a reduction. You should have about half of the original liquid.
  10. Once reduced, turn the heat to low and add the bacon and onion mixture then the meat and stir.
  11. Add the bouquet garni and cover with the beer. Add a little salt.
  12. Gently cover the entire surface with gingerbread on which you would have spread mustard.
  13. Simmer, covered, for 3 hours without stirring, until the gingerbread is melted.
  14. If after three hours, the juice is too liquid, uncover the pot and continue to simmer.