Carbonnade Flamande is a cozy dish made with tender beef cooked slowly in a rich, dark beer sauce. It’s flavored with onions and a bit of sweet, sticky brown sugar, giving it a lovely taste.
This hearty meal is perfect for chilly nights. I love serving it with crispy bread to soak up all that delicious sauce. Trust me, you’ll be wanting seconds! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it’s flavorful and becomes tender after slow cooking. If you’re looking for a lighter option, you can use leaner cuts like round steak, though they might not be as juicy.
Onions: You’ll want to use yellow onions for their sweetness when caramelized. If you prefer a milder onion flavor, go for sweet onions like Vidalia or even shallots for a delicate touch.
Dark Beer: A good Belgian beer is key for depth of flavor. If you can’t find it, a stout or porter can work as substitutions. Just avoid overly hoppy beers, which might change the dish’s profile.
Bread: The optional mustard bread helps thicken the sauce. If you want to keep it gluten-free, use a gluten-free bread or small amounts of cornstarch instead.
How Do I Get My Onions Perfectly Caramelized?
Caramelizing onions adds sweetness and depth to your Carbonnade Flamande, but they need your attention! Here’s how to do it right:
- Start by slicing your onions thinly to ensure they cook evenly.
- Heat your pot over medium heat and add your oil or butter.
- Add the onions and a pinch of salt to help draw out moisture.
- Cook slowly for about 15 minutes until they turn soft and golden, stirring occasionally.
- If they start to burn, lower the heat. Perfectly caramelized onions should be deep golden brown and sweet!
Keep these tips in mind, and your Carbonnade Flamande will turn out just delicious!
How to Make Carbonnade Flamande
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 2 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 2 cups Belgian dark beer (such as a Dubbel or Flanders red ale)
- 2 cups beef broth
- 2 tbsp red wine vinegar or apple cider vinegar
- 2-3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Optional: 2 slices of bread spread with mustard (to thicken the sauce)
How Much Time Will You Need?
This recipe will take you about 20 minutes of prep time, followed by 2 to 3 hours of cooking time. It’s a perfect dish to prepare on a relaxed weekend when you can let the flavors meld beautifully!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides until nicely seared. This step adds great flavor! Once browned, remove the beef from the pot and set it aside.
2. Caramelize the Onions:
In the same pot, add the thinly sliced onions. Cook them over medium heat for about 15 minutes, stirring occasionally, until they are caramelized and golden brown. Keep an eye on them to avoid burning!
3. Add Garlic and Flour:
Stir in the minced garlic and cook for another minute until it’s fragrant. Then, sprinkle the flour over the onions, stirring well and cooking for an additional 2-3 minutes. This will help thicken the sauce later.
4. Build the Flavors:
Add the brown sugar and Dijon mustard, mixing everything well. Slowly pour in the beer, scraping the bottom of the pot to lift all those delicious browned bits.
5. Combine Everything:
Next, add the beef broth and vinegar into the pot. Return the browned beef to the mixture, and toss in the thyme sprigs and bay leaves. Stir everything together and bring it to a gentle simmer.
6. Slow Cook It:
Cover the pot and cook on low heat for 2 to 3 hours, or until the beef is tender and the sauce has thickened. If you prefer, you can also transfer the pot to a 325°F (160°C) oven and cook it covered for the same amount of time.
7. Thicken the Sauce:
If you like a thicker sauce, just before serving, lay the mustard-spread bread slices on top of the stew and let it simmer uncovered for about 10 minutes. This step is optional, but it adds a nice touch!
8. Final Touches:
Remove and discard the thyme sprigs and bay leaves. Taste and adjust the seasoning with salt and pepper if needed. Garnish your dish with freshly chopped parsley.
9. Serve and Enjoy:
Serve your warm Carbonnade Flamande hot, perfect with some crusty bread or crispy French fries to soak up that gorgeous sauce.
Enjoy your traditional Carbonnade Flamande, and savor each hearty bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its flavor and tenderness, you can also use brisket or round steak if you prefer. Just remember that leaner cuts might require a little extra care to avoid drying out during the long cooking process.
What Beer Should I Use?
For the best flavor, use a Belgian dark beer like a Dubbel or a Flanders red ale. If you can’t find those, a stout or porter will work well too! Just try to avoid hoppy beers, as they can alter the dish’s taste.
Can I Cook This in a Slow Cooker?
Yes! You can transfer all the ingredients into your slow cooker after browning the beef and caramelizing the onions. Cook it on low for about 6 to 8 hours or on high for about 4 to 5 hours until the beef is tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stove or in the microwave, and it often tastes even better the next day as the flavors continue to develop!
