Description
A hearty Belgian-style slow-cooked beef stew featuring tender beef chuck simmered in a rich sauce of Belgian beer, caramelized onions, and aromatic herbs. Perfect for cozy dinners, this traditional carbonnade flamande is thickened naturally with mustard-spread bread and garnished with fresh parsley.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons flour
- Salt and black pepper to taste
Cooking Fats
- 3 tablespoons butter
- 2 tablespoons vegetable oil
Vegetables and Flavorings
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Liquids
- 12 ounces Belgian-style beer (such as dubbel or brown ale)
- 1 cup beef broth
Herbs and Extras
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 2 slices crusty bread (optional, to thicken)
- Chopped fresh parsley (for garnish)
Instructions
- Season and Coat Beef: Season the beef cubes with salt and black pepper, then toss them in flour until lightly coated to help create a crispy, caramelized exterior when seared.
- Brown the Beef: Heat butter and vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, brown the beef cubes thoroughly on all sides, about 8 minutes per batch, then set aside.
- Caramelize Onions: Reduce heat to medium, add the thinly sliced onions to the same pot, and cook while stirring frequently until golden and caramelized, approximately 15 to 20 minutes.
- Add Garlic and Sugar: Stir in minced garlic and brown sugar, cooking for an additional minute to develop rich flavor.
- Deglaze the Pot: Pour in the Belgian beer and scrape up all the browned bits from the bottom of the pot, which adds depth to the stew’s flavor.
- Combine Ingredients: Return the browned beef to the pot. Stir in Dijon mustard, apple cider vinegar, beef broth, fresh thyme, and the bay leaf. If using, spread mustard on the crusty bread slices and lay them on top of the stew.
- Simmer Slowly: Cover the pot and simmer on low heat for 2 1/2 to 3 hours until the beef is tender and the sauce thickens and becomes rich and flavorful.
- Finish and Serve: Remove and discard the bay leaf and bread slices (if used). Garnish with chopped fresh parsley and serve hot with fries, mashed potatoes, or crusty bread.
Notes
- For an authentic taste, use a dark Belgian beer like Chimay or Leffe Brune, which imparts a deeper flavor.
- The mustard-spread bread acts as a natural thickener while adding a unique depth to the stew.
- This stew tastes even better the next day as the flavors meld further.
