🇧🇪 Belgium recipe
Carbonade Flamande
Carbonade flamande is Flanders' answer to boeuf bourguignon, but instead of wine, this hearty beef stew is braised in Belgian brown ale. The beer lends a complex maltiness that melds with deeply caramelized onions, a touch of brown sugar, sharp mustard, and a splash of vinegar to create a sauce that is at once rich, sweet, and tangy. Slow braising transforms tough cuts into fork-tender morsels.
Prep30 mins
Cook2 hrs 30 mins
Serves6
Difficultymedium
Ingredients
- 1kg beef chuck or shin, cut into 5cm chunks
- 4 large yellow onions, halved and thinly sliced
- 500ml Belgian brown ale (such as Leffe Brune or Chimay Rouge)
- 250ml beef stock
- 2 tablespoons dark brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons plain flour
- 3 tablespoons beef dripping or butter
- 2 tablespoons vegetable oil
- 3 bay leaves
- 4 sprigs fresh thyme
- 4 thick slices of country bread
- Grainy mustard, for spreading on bread
- Salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 580
- Protein
- 44 g
- Carbs
- 22 g
- Fat
- 32 g
