Carbonnade Flamande (Flemish Beef and Beer Stew)

A recipe for Carbonnade Flamande (Flemish Beef and Beer Stew) for Sunday Supper’s Warming Trends! This rich sweet and sour stew is packed with beef, bacon, caramelized onions, beer, and fresh herbs.

Today, Sunday Supper is getting together with a group of recipes featuring Warming Trends: Soups, Stews, Warm Desserts, and Drinks! I am sharing one of my new favorite stews, Carbonnade Flamande (Carbonnade à la Flamande, Vlaamse Stoverij). Carbonnade Flamande is a Flemish beef stew seasoned with Belgian abbey-style beer, beef stock, caramelized onions, and fresh herbs. The combination of spices and beer give it a wonderfully warming sweet and sour flavor. The stew is traditionally served with fries or slices of bread.

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 the local market. If you are unable to find a Belgian ale, some have recommended Newcastle Brown Ale or Anchor Steam (I have not personally tried this).

Don’t rush browning the pieces of beef first or cooking the onions. This adds so much to the overall flavor. The onions should caramelize over low to medium-low heat until deeply golden before adding the rest of the ingredients. If you want the stew a little thicker, allow it to simmer for closer to 2 hours before serving.

I fully planned to make my own Belgian-style fries, but discovered I had run out of oil last minute and went with some frozen ones I had on hand. To be completely authentic, serve the Carbonnade Flamande with double-fried fries (you can fry once ahead of time, dry, then fry again right before serving). Martha Stewart has a recipe for Belgian Frites on her site.

Looking for more ways to use beer?

Try my Beer Mac and Cheese, Guinness Beer Battered Onion Rings, and Obatzda (Bavarian Cheese and Beer Spread).

Check out what everyone else made for the event!

Beverages

• 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

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Simply Healthyish Recipes
• 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
• Best Ever White Bean and Mushroom Soup by Bites of Wellness
• 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
• 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
• 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

Carbonnade Flamande (Flemish Beef and Beer Stew) Recipe

Adapted from Saveur

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Carbonnade Flamande (Flemish Beef and Beer Stew)

A recipe for Carbonnade Flamande (Flemish Beef and Beer Stew)! This rich sweet and sour stew is packed with beef, bacon, caramelized onions, beer, and fresh herbs.

Course Main

Cuisine Belgian

Keyword beef, beer, Belgian, Belgium, Flemish, meat, onion, stew

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

0 minutes

Total Time 2 hours 40 minutes

Servings 4 -6 Servings

Ingredients

• 2 pounds beef chuck cut into 2 x 1/2 inch thick slices
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup all purpose flour
• 4 tablespoons unsalted butter divided
• 4 slices bacon finely chopped
• 4 cloves garlic finely chopped
• 3 medium yellow onions thinly sliced
• 2 cups Belgian abbey-style beer divided
• 1 cup beef stock
• 2 tablespoons dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon mustard
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• Fries or bread for serving

Instructions

• Place the beef pieces in a large bowl. Season with salt and pepper. Add the flour and toss to coat thoroughly.
• In a large pot, melt 2 tablespoons of the butter over medium high heat. Working in two batches to keep them from overcrowding, add the coated beef pieces and cook to brown all the sides, about 8 minutes. Remove to a plate and repeat with remaining beef. Remove to the plate and set aside.
• 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 color 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 beef, remaining 1 cup beer, beef stock, sugar, vinegar, mustard, thyme, parsley, bay leaf, and additional salt and pepper to taste.
• Bring the mixture to a boil, then reduce heat to medium low, cover, and cook until the beef is tender, about 1 1/2 hours. Discard any stems from the herbs and the bay leaf.
• Serve hot with the fries or bread.