Carbonnade Flamande
Carbonnade Flamande
Ingredients
For the Stew
- 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 ounces bacon, diced
- 2 yellow onions, large, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups dark Belgian ale, (such as St. Bernardus ABT 12 or other Belgian Quadruple/Abbey Ale)
- 1 1/2 cups beef stock
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar
- 1 teaspoon red wine vinegar
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 servings French fries, crispy, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season the beef generously with kosher salt and freshly ground black pepper, then dredge in the all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or oven-safe pot, melt the unsalted butter over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until a deep brown crust forms. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 3
Add the diced bacon to the same pot and cook over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside with the beef. Leave about 1 tablespoon of bacon fat in the pot, draining any excess.
⏱️ 8 min
- 4
Add the thinly sliced yellow onions to the pot and cook over medium-low heat, stirring occasionally, for 15-20 minutes, or until deeply caramelized and soft. This step is crucial for flavor development.
⏱️ 20 min
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Deglaze the pot by pouring in the dark Belgian ale. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 5 minutes, allowing some of the alcohol to cook off.
⏱️ 5 min
- 7
Stir in the beef stock, fresh thyme, bay leaf, Dijon mustard, brown sugar, and red wine vinegar. Return the browned beef and crispy bacon to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 8
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Stir occasionally during the cooking process.
⏱️ 150 min•🌡️ 325
- 9
Once cooked, remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. The stew should be rich, savory, and slightly sweet.
⏱️ 3 min
- 10
Ladle the Carbonnade Flamande into bowls. Garnish with fresh chopped parsley and serve immediately with a generous side of crispy French fries.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonnade Flamande
Ingredients
For the Stew
- 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 ounces bacon, diced
- 2 yellow onions, large, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups dark Belgian ale, (such as St. Bernardus ABT 12 or other Belgian Quadruple/Abbey Ale)
- 1 1/2 cups beef stock
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar
- 1 teaspoon red wine vinegar
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 servings French fries, crispy, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season the beef generously with kosher salt and freshly ground black pepper, then dredge in the all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or oven-safe pot, melt the unsalted butter over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until a deep brown crust forms. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 3
Add the diced bacon to the same pot and cook over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside with the beef. Leave about 1 tablespoon of bacon fat in the pot, draining any excess.
⏱️ 8 min - 4
Add the thinly sliced yellow onions to the pot and cook over medium-low heat, stirring occasionally, for 15-20 minutes, or until deeply caramelized and soft. This step is crucial for flavor development.
⏱️ 20 min - 5
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Deglaze the pot by pouring in the dark Belgian ale. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 5 minutes, allowing some of the alcohol to cook off.
⏱️ 5 min - 7
Stir in the beef stock, fresh thyme, bay leaf, Dijon mustard, brown sugar, and red wine vinegar. Return the browned beef and crispy bacon to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 8
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Stir occasionally during the cooking process.
⏱️ 150 min•🌡️ 325 - 9
Once cooked, remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. The stew should be rich, savory, and slightly sweet.
⏱️ 3 min - 10
Ladle the Carbonnade Flamande into bowls. Garnish with fresh chopped parsley and serve immediately with a generous side of crispy French fries.
⏱️ 3 min