Today’s theme for Sunday Supper is Warming Trends: Soups, Stews, Warm Desserts, and Drinks. I am sharing one of my new favorite stews, Carbonnade Flamande (Carbonnade à la Flamande, Carbonade). Carbonnade Flamande is a Flemish (Belgian) Beef Stew seasoned with Belgian abbey-style beer, beef stock, caramelized onions, and fresh herbs. The combination of spices and beer give it an addictive and warming sweet/sour flavor. The stew is traditionally served with fries or slices of bread. Egg noodles, potato croquettes, or boiled potatoes would also be delicious.
I fully intended to fry my own Belgian fries, but discovered that I had run out of oil. I resorted to baking my frozen stash. To be completely authentic, serve the stew with double-fried fries (you can fry once ahead of time, dry, then fry again right before serving). Check out Tine at Home’s recipe for Homemade Belgian Fries.
If you want the stew a little thicker, cook it closer to 2 hours.
The type of beer you use is important to get the right flavor. Try to find Brown Leffe, Westmalle Trappist Dubbel, Oud Bruin (Old Brown/Flanders Brown), Ommegang Abbey Ale, Sint Bernardus Abt 12, Chimay, or Flanders Red. I used Chimay Grande Reserve from Whole Foods. If you are unable to find a Belgian ale, some have recommended Newcastle Brown Ale or Anchor Steam (I have not personally tried this).
Chad said this was even better the next day for lunch.
Check out what everyone else made for the event!
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife
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Carbonnade Flamande (Flemish Beef and Beer Stew)
Adapted from Saveur
2 pounds beef chuck, cut into 2 x 1/2 inch thick slices
Kosher salt and freshly ground black pepper to taste
1/4 cup all purpose flour
4 tablespoons unsalted butter, divided
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
2 cups Belgian abbey-style beer, divided
1 cup beef stock
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
3 sprigs fresh thyme
3 sprigs fresh parsley
2 sprigs fresh tarragon
1 bay leaf
Bread or french fries for serving
Place the beef pieces in a large bowl. Season with salt and pepper. Add the flour and toss to coat all the pieces.
In a large pot or 6 quart Dutch Oven, melt 2 tablespoons of the butter over medium high heat. Working in two batches, add the coated beef pieces and cook, stirring occasionally, to brown all the sides, about 8 minutes. Remove to a plate and repeat with remaining beef. Remove to the plate.
Add the chopped bacon and cook, stirring occasionally, until golden and the fat renders, another 8 minutes.
Add the remaining 2 tablespoons butter, then the garlic and onions. Reduce heat to medium low and cook, stirring occasionally, until the onions are a deep golden and caramelized, about 30 minutes.
Increase heat back to medium high and pour 1 cup of the beer into the pot, scraping the bottom of the pot to release any browned bits, and cook until it reduces slightly. Add the reserved beef, remaining 1 cup beer, beef stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat to medium low, cover, and cook until the beef is tender, about 1 1/2 hours. Remove large pieces of herbs and the bay leaf.
Serve hot with fries or slices of bread.