Carbonnade Flamande (Belgian Beef and Beer Stew)

Steps

1. Step 1

   Heat the oven to 325°F. Pat the beef dry with paper towels and season it all over with salt and pepper.

   5 min · 325°F

   • 2 1/2 lb beef chuck
   • salt
   • black pepper
2. Step 2

   Cook the bacon in a large Dutch oven over medium heat until the fat has rendered and the pieces are lightly browned, 7 to 8 minutes. Lift the bacon out with a slotted spoon onto a plate, leaving the fat in the pot.

   8 min

   • 6 oz thick-cut bacon
3. Step 3

   Raise the heat to medium-high. Brown the beef in the bacon fat in two or three batches, without crowding, about 4 minutes per side, until deeply browned. Move each batch to the plate with the bacon.

   20 min

   • 2 1/2 lb beef chuck
4. Step 4

   Lower the heat to medium and add the butter and the onions with a good pinch of salt. Cook, scraping up the browned bits from the bottom, until the onions are very soft and golden, 15 to 18 minutes.

   18 min

   • salt
   • 2 tbsp unsalted butter
   • 2 lb yellow onions
5. Step 5

   Stir in the flour and cook 1 minute, then stir in the brown sugar and vinegar. Pour in the beer and broth, scraping the bottom of the pot, and bring to a simmer.

   5 min

   • 3 tbsp all-purpose flour
   • 2 tbsp dark brown sugar
   • 2 tbsp red wine vinegar
   • 2 bottles Belgian-style brown ale (11-12 fl oz each)
   • 1 cup beef broth
6. Step 6

   Return the beef and bacon to the pot with any juices, and tuck in the thyme sprigs and bay leaves. Spread the bread slice thickly with the mustard and lay it mustard-side down on top of the stew.

   5 min

   • 4 sprigs fresh thyme
   • 2 bay leaves
   • 1 slice country bread
   • 2 tbsp Dijon mustard
7. Step 7

   Cover the pot and braise in the oven until the beef is fork-tender, 2 1/2 to 3 hours. Check once after 1 1/2 hours; the liquid should barely bubble.

   2 hr 45 min, hands-off · 325°F

8. Step 8

   About 30 minutes before the stew is done, put the potatoes in a large pot, cover with cold water by an inch and add a big pinch of salt. Bring to a boil and cook until a knife slides in easily, 18 to 22 minutes. Drain, return to the warm pot and toss with the butter and salt.

   25 min

   • 2 lb small yellow potatoes
   • 2 tbsp unsalted butter
   • salt
9. Step 9

   Take the stew out of the oven. Fish out the thyme stems and bay leaves, then stir the softened bread into the gravy until it dissolves and thickens it. Taste and add salt, pepper, or a splash more vinegar if you want it tangier. Let it sit 10 minutes, scatter with parsley and serve over the potatoes.

   10 min

   • salt
   • black pepper
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026