Carbonnade Flamande
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Close your eyes, and imagine the intoxicating aroma of caramelized onions, simmering beef, and the unmistakable scent of Belgian beer wafting through your kitchen. Carbonnade Flamande is not just a dish; it's a celebration of flavors, a symphony of tastes that dance on your palate.
With the cold setting in and the days becoming sooo short, it’s time for me to whip out my stew arsenal - comforting foods that, while rather time consuming initially, have a fantasying return on flavour. Plus, you can always make a big batch to last you a while, since these are quite delicious the next day.
While not particularly photogenic, this dark beer stew is very simple in its ingredients and incredibly full of flavour. I used the Instant Pot to make it, as i do for all my stews, but I’ve included below instructions for the stovetop as well. Just know that this little device can be a fantastic time saver when making things that need to be cooked low and slow.
First, because it cuts the time significantly and second, because you can set it and forget it, while you potter around the house, without worrying that your food will burn.
It’s best to use Belgian dark ale for this, such as Leffe or Chamay, but any dark beer will do. You’re looking for it to bring that delicious caramelised bitterness, which will define the flavour of the stew.
I served this with french fries (they say they are Belgian, after all) but any robust carb will do: creamy mashed potatoes, a crusty baguette will be amazing for soaking up the delicious sauces. For drinks, don’t forget the Belgian ale!
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Ingredients (serves 4 hungry people)
1 kg (2 lbs) stewing beef, cut into 2 cm chunks
3 tbsp flour
salt and pepper, to taste
neutral cooking oil, to sear
2 onions, sliced
5 garlic cloves, chopped
1l (4 cups) dark Belgian ale (if using the Instant Pot, 500ml/2cups will do)
2 sprigs thyme
3 bay leaves, dried
3 tbsp dark brown sugar
2 tbsp balsamic vinegar
2 tbsp whole grain mustard
chopped parsley, to serve
Start by searing and caramelising the meat. In a large dutch oven (or the Instant Pot, on the sauté setting) heat 2 glugs of cooking oil. In a bowl, add the flour, salt and pepper to the meat cubes and coat well. When oil is hot, sear the meat on all sides. You may need to do this in 2 batches to ensure proper caramelisation. Be careful to not overcrowd the pan. Remove the meat to a bowl.
Add the onions and garlic to the pan, reduce heat to medium. Cook until softened, mixing well and making sure to scrape any browned bits from the bottom of the pan.
Pour in the Belgian dark ale. Scrape any brown bits from the bottom. Add the meat back to the pot.
Add the bay leaves and thyme sprigs to the pot, whole. Add the brown sugar and balsamic vinegar.
Cover, leaving a small space for venting - you can use a wooden spoon for this.
Cook on a low heat for 2-3 hours, stirring occasionally.
If using the Instant Pot, cover with the lid and seal. Switch the program to “beef” and cook on “high” pressure cooking for 45 minutes. When done, let it release the pressure naturally for 10-20 minutes, then release the valve until all the pressure is released.
At the end of the cooking time, the sauce should be brown and glossy and smell amazing. Add the 2 tbsp wholegrain mustard and mix well. Taste and adjust the seasoning accordingly. If sauce is too thick, add a splash of water. If, on the contrary, it is still too loose, cook on a high heat, uncovered, until it reaches the desired consistency.
When serving, (this stew is absolutely fantastic the next day as well so can be easily made in advance) sprinkle with chopped parsley, add your favourite carb and add a bright green salad. Enjoy! xx