Description
This Belgian-Style Slow-Cooked Beef Stew, also known as Carbonnade Flamande, is a rich and hearty dish featuring tender beef simmered in Belgian beer with caramelized onions, garlic, and fragrant herbs. Perfect for a comforting main course, this traditional European stew offers deep, complex flavors enhanced by slow cooking and is best served with fries, mashed potatoes, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
Flavor Enhancers
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Liquids and Herbs
- 2 cups Belgian-style beer (such as a dubbel or brown ale)
- 1 cup beef broth
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
Optional Garnish
- Chopped parsley
Instructions
- Prepare and Season Beef: Season the beef cubes with salt and black pepper, then toss them with all-purpose flour to ensure a light, even coating which helps in browning and thickening the stew.
- Brown the Beef: Heat olive oil and unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches to avoid overcrowding, ensuring each piece is caramelized on all sides. Remove the beef and set aside on a plate.
- Caramelize Onions: Reduce heat to medium and add the thinly sliced onions to the same pot. Cook for 10 to 12 minutes, stirring frequently, until the onions are deeply caramelized, enhancing their natural sweetness.
- Add Garlic and Brown Sugar: Stir in minced garlic and brown sugar, cooking for another 1 to 2 minutes to meld the flavors and further enrich the stew’s base.
- Incorporate Dijon Mustard and Vinegar: Mix in the Dijon mustard and apple cider vinegar, which add tanginess and depth to the stew’s flavor profile.
- Return Beef and Add Liquids: Place the browned beef back in the pot, then pour in the Belgian-style beer and beef broth to create a flavorful cooking liquid.
- Season with Herbs: Add bay leaves and fresh thyme sprigs (or dried thyme). These herbs infuse the stew with an aromatic, earthy essence.
- Simmer Slowly: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the stew to gently simmer for 2.5 to 3 hours until the beef is tender and the sauce thickens beautifully.
- Finish and Serve: Remove and discard bay leaves and thyme sprigs. Serve the stew hot, garnished with chopped parsley if desired, accompanied by traditional Belgian frites, mashed potatoes, or crusty bread for a complete meal.
Notes
- This dish is traditionally served with Belgian frites or buttered noodles for an authentic experience.
- For best flavor, use a Belgian dubbel or brown ale, as these beers add rich, malty notes to the stew.
- The stew can be made a day ahead, allowing the flavors to deepen and improve overnight.
- Leftovers reheat well and often taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Belgian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 130 mg
