🍲 Carbonnade flamande

Name: Carbonnade flamande
Total time: 180 min
Yield: 4
Cuisine: Belgium · Flanders
Ingredients: 1 kg stewing beef, cut into large cubes; 3 onions, sliced; 500 ml dark Belgian-style beer; 2 slices bread; 2 tbsp mustard; 2 tbsp vegetable oil; 2 bay leaves, a few thyme sprigs; 1 tbsp brown sugar, 1 tbsp vinegar, salt and pepper

Origin: Belgium · Flanders

630kcal

per serving · 300 g

210kcal

per 100 g

54 gProtein18 g / 100 g

30 gFat10 g / 100 g

24 gCarbs8 g / 100 g

Carbonnade flamande is a Belgian beef stew in which chunks of beef and plenty of sliced onions are braised slowly in dark beer. A slice of bread spread with mustard is laid on top and melts into the sauce, thickening it and adding a gentle tang. The result is tender meat in a glossy, slightly sweet and bitter gravy, traditionally served with fries or boiled potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein18 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: beer, bread

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Mustard

What it is made of

beefbeeronionmustardbread

Recipe

4 servings180 min

Ingredients

1 kg stewing beef, cut into large cubes
3 onions, sliced
500 ml dark Belgian-style beer
2 slices bread
2 tbsp mustard
2 tbsp vegetable oil
2 bay leaves, a few thyme sprigs
1 tbsp brown sugar, 1 tbsp vinegar, salt and pepper

Method

Season the beef and brown it in batches in the oil in a heavy pot; set aside.
Cook the onions in the same pot until soft and golden, about 15 minutes.
Return the beef, add the beer, bay leaves, thyme, sugar and vinegar.
Spread the bread with mustard and lay it on top, mustard side down.
Cover and simmer gently for 2½ hours, stirring occasionally, until the beef is tender and the bread has dissolved into the sauce.

How to make it lighter

Trim visible fat from the beef before browning.
Brown the meat with only 1 tbsp oil in a non-stick pot: 1 tbsp oil ≈ 120 kcal.
Serve with boiled potatoes or a side of vegetables instead of fries.

History

The stew is a classic of Flemish home cooking and Belgian brasseries, and the local beer used varies by region and household. Similar beer-braised beef dishes are found across Belgium and northern France.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →