Carbonnade Flamande
Carbonnade Flamande
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt, plus more as needed
- 2 tablespoons Algi oil, or olive oil or vegetable oil
- 2 tablespoons butter
- 1 leek, white and light green parts, thinly sliced (about 1/4 inch thick)
- 1 onion, finely sliced
- 1 tablespoon all-purpose flour
- 11.2 fluid ounces Belgian beer, darker ale preferred, or Leffe Blond
- 1 1/2 cups beef stock
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon brown sugar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Prepare the vegetables by thinly slicing the white and light green parts of the leek (about 1/4 inch thick slices) and finely slicing the onion.
⏱️ 5 min•🌡️ 300
- 2
Season the cubed beef chuck with 1 teaspoon of salt. In a large, oven-safe pot or Dutch oven, heat the Algi oil (or olive oil/vegetable oil) and butter over medium-high heat until shimmering. Add the seasoned beef chuck in batches, ensuring not to overcrowd the pan. Brown the beef on all sides to achieve a nice crust, which contributes significantly to the flavor. Remove the browned beef from the pan and set it aside.
⏱️ 10 min
- 3
In the same pot with the remaining hot fat, add the sliced onion and a pinch of salt. Use the salt to help scrape off any browned bits (fond) from the bottom of the pan, incorporating them into the onions.
⏱️ 2 min
- 4
Add the sliced leeks to the pot with the onions. Cover the pot and reduce the heat to very low. Cook for approximately 20-25 minutes, stirring occasionally, until the onions and leeks are softened and almost caramelized.
⏱️ 25 min
- 5
Once the vegetables are softened, sprinkle 1 tablespoon of all-purpose flour over them. Stir well and cook for 2 minutes to create a roux, which will help thicken the stew.
⏱️ 2 min
- 6
Return the browned beef and any accumulated juices to the pot with the vegetables. Pour in the 11.2 fluid ounces of Belgian beer and 1 1/2 cups of beef stock. Stir to combine.
⏱️ 2 min
- 7
Create a bouquet garni by tying together the fresh parsley sprigs, fresh thyme sprigs, and bay leaf with kitchen twine. Place the bouquet garni into the liquid in the pot.
⏱️ 1 min
- 8
Transfer the uncovered pot to the preheated 300°F oven. Cook for approximately 3 hours. Cooking uncovered helps to develop a darker color in the stew, especially when using a lighter beer.
⏱️ 180 min•🌡️ 300
- 9
Every 30 minutes during the oven cooking, carefully remove the pot from the oven and give the stew a good stir to prevent the top from browning too much and to ensure even cooking.
- 10
After 3 hours, the stew should have a golden crust on top and the beef should be tender. Carefully remove the pot from the oven.
- 11
Remove and discard the bouquet garni. Stir in 1 tablespoon of brown sugar and 1 tablespoon of Dijon mustard. Taste and adjust seasoning with more salt, brown sugar, or Dijon mustard as needed to balance the flavors.
⏱️ 3 min
- 12
Garnish the Carbonnade Flamande with 2 tablespoons of finely chopped fresh parsley before serving. This dish is traditionally served with mashed potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonnade Flamande
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt, plus more as needed
- 2 tablespoons Algi oil, or olive oil or vegetable oil
- 2 tablespoons butter
- 1 leek, white and light green parts, thinly sliced (about 1/4 inch thick)
- 1 onion, finely sliced
- 1 tablespoon all-purpose flour
- 11.2 fluid ounces Belgian beer, darker ale preferred, or Leffe Blond
- 1 1/2 cups beef stock
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon brown sugar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Prepare the vegetables by thinly slicing the white and light green parts of the leek (about 1/4 inch thick slices) and finely slicing the onion.
⏱️ 5 min•🌡️ 300 - 2
Season the cubed beef chuck with 1 teaspoon of salt. In a large, oven-safe pot or Dutch oven, heat the Algi oil (or olive oil/vegetable oil) and butter over medium-high heat until shimmering. Add the seasoned beef chuck in batches, ensuring not to overcrowd the pan. Brown the beef on all sides to achieve a nice crust, which contributes significantly to the flavor. Remove the browned beef from the pan and set it aside.
⏱️ 10 min - 3
In the same pot with the remaining hot fat, add the sliced onion and a pinch of salt. Use the salt to help scrape off any browned bits (fond) from the bottom of the pan, incorporating them into the onions.
⏱️ 2 min - 4
Add the sliced leeks to the pot with the onions. Cover the pot and reduce the heat to very low. Cook for approximately 20-25 minutes, stirring occasionally, until the onions and leeks are softened and almost caramelized.
⏱️ 25 min - 5
Once the vegetables are softened, sprinkle 1 tablespoon of all-purpose flour over them. Stir well and cook for 2 minutes to create a roux, which will help thicken the stew.
⏱️ 2 min - 6
Return the browned beef and any accumulated juices to the pot with the vegetables. Pour in the 11.2 fluid ounces of Belgian beer and 1 1/2 cups of beef stock. Stir to combine.
⏱️ 2 min - 7
Create a bouquet garni by tying together the fresh parsley sprigs, fresh thyme sprigs, and bay leaf with kitchen twine. Place the bouquet garni into the liquid in the pot.
⏱️ 1 min - 8
Transfer the uncovered pot to the preheated 300°F oven. Cook for approximately 3 hours. Cooking uncovered helps to develop a darker color in the stew, especially when using a lighter beer.
⏱️ 180 min•🌡️ 300 - 9
Every 30 minutes during the oven cooking, carefully remove the pot from the oven and give the stew a good stir to prevent the top from browning too much and to ensure even cooking.
- 10
After 3 hours, the stew should have a golden crust on top and the beef should be tender. Carefully remove the pot from the oven.
- 11
Remove and discard the bouquet garni. Stir in 1 tablespoon of brown sugar and 1 tablespoon of Dijon mustard. Taste and adjust seasoning with more salt, brown sugar, or Dijon mustard as needed to balance the flavors.
⏱️ 3 min - 12
Garnish the Carbonnade Flamande with 2 tablespoons of finely chopped fresh parsley before serving. This dish is traditionally served with mashed potatoes.
⏱️ 2 min