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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


  • 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


  • 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.