The Story
Carbonnade Flamande is the Flemish answer to boeuf bourguignon, but where the French reach for wine, Belgium reaches for beer — ideally a dark Trappist or brown ale. The result is a stew that is deep, malty and faintly sweet.
The signature move is a slice of bread spread with mustard, laid on top of the pot to dissolve into the sauce as it braises. It thickens the gravy and threads a gentle sharpness through the richness.
Step-by-Step
- 1
Sear the beef
Pat the beef dry and brown it hard, in batches, in a hot dutch oven. Colour is flavour — do not crowd the pan.
- 2
Sweat the onions
Lower the heat and soften the onions in the beef fat until deeply golden and jammy, scraping up the fond.
- 3
Deglaze with beer
Return the beef, pour in the ale, add sugar, vinegar and thyme, then lay the mustard-spread bread on top. Bring to a gentle simmer.
- 4
Braise low and slow
Cover and braise at a bare simmer for 2.5 hours until the beef is spoon-tender and the sauce is glossy and dark. Serve with frites.
Chef's Recommended Gear
Make it the authentic way
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Enameled Dutch Oven
The only vessel for a low, even braise that never scorches.