Carbonnade Flamande
Traditional flemish beef and onion stew commonly served with french fries.
Ethan ChlebowskiIngredients
Braising cut
- Chuck roast, cubed1200 g2-3 lbs
- Salt12 g1%
- Black Pepperto taste
- Flourto coat beef
- Cooking oilfor searing
Aromatic base
- Buttera knob~15 g
- Bacon, minced1-2 slicesa handful
- Onions, thinly sliced3
- Garlic, crushed3 cloves
- Bay Leaves1-2
- Fresh thyme, pickeda spoonful
Liquid (enough to cover)
- Belgian ale, Dubbel, Tripel or Quadrupel1 part~400 ml
- Beef broth1-2 parts
- Apple cider vinegara spoonful
- Brown Sugara spoonful
Serving options
- Frozen Fries, or homemade
- Mashed potatoes
- Bread
- Parsley, mincedfor garnish
Method
Step 1: Prep & sear the beef
Cut the chuck roast into rough cubes. Season with an even sprinkling of salt and black pepper, then lightly dust with flour. Mix and add just enough flour until each piece is lightly coated.
Preheat a braising pot, add enough oil to coat the bottom of the surface, and the floured beef chunks until on all sides (work in batches, if necessary). Remove the browned beef pieces and set aside.
Step 2: Caramelize the aromatic base
In the same pot, add the butter, bacon, sliced onions, and garlic cloves. Stir frequently over medium heat to begin to sweat everything. The bacon will render and the onions will begin to break down, the bottom of the pan.
Continue to & stir this mixture until the onions have and become sweet & jammy (~45 minutes minimum, although you can go longer and further darken the onions).
Supervise and scrape the bottom of the pot frequently to prevent burning (if needed, you can deglaze any dark spots with a splash of water).
Step 3: Add the beer & reduce
Add the beer to the pot, anything on the bottom of the pan, bring to a , and by about half to concentrate the flavors (~ 5 mins).
Return the browned beef chunks to the pot, followed by the bay leaf, a spoonful of sugar, a splash of vinegar, and the thyme. Top with just enough beef stock until the meat is mostly submerged.
Step 4: Braise until tender
Partially cover the pot with a lid and for 4-6 hours until the meat is completely tender and the cooking liquid has reduced.
You can do this on the stovetop or in a 300°F/150°C oven. If using the oven, optionally remove the lid completely during the last hour of cooking for extra .
When finished, taste and adjust with more salt, vinegar, or sugar, if needed.
Step 5: Serve with starch of choice
Allow the braise to cool slightly, and serve with French fries, bread, or mashed potatoes. Garnish with minced parsley.
“I’m using a chuck roast because it breaks down beautifully, but stew meat, brisket, shank—even game like elk or venison—would all respond really well to this long, slow beer braise.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 6 servings
FAQ
How much beer should I add to the braise?
For a 2-3lb (900g-1300g) chuck roast, start with about 400 ml (~2 cups), but it depends on the type of beer you have. With lighter ales or a Belgian Dubbel, you’ll want to use more beer to retain their flavor in the braise. If using a really thick and dark beer like a Tripel or Quadrupel, use less (300-400ml) and compensate with more broth.
A good rule of thumb is to use 1:1 ratio of lighter beer to broth, or a 1:2 ratio of a heavier beer to broth. You’ll need enough liquid to barely submerge everything for the braise.
If you want more of the beer aromas, air on the side of more, but if you want a more subtle beer flavor, use less and rely more on broth for the braising liquid.
What if I can’t find a Belgian dark ale?
Look for a dark beer that is malt-forward, not hop-forward: You want bready, fruity, raisin, caramel or toffee notes. No IPA bitterness or aggressive hoppy aromas. You could try a stout or porter if you can’t find a Belgian ale/Trappist-style beer.