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Classic Belgian Carbonnade Recipe Easy Homemade Flemish Beef Beer Stew

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A hearty and soul-satisfying Flemish beef stew slow-cooked in dark beer with caramelized onions, mustard, and thyme, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 pounds (900g) beef chuck, cut into 1.5-inch cubes (choose well-marbled meat for tender results)
  • 2 tablespoons vegetable oil or beef tallow (for browning)
  • 3 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour (can substitute with gluten-free flour)
  • 2 cups (480ml) beef broth (preferably low sodium)
  • 12 ounces (350ml) Belgian dark beer (like a Dubbel or a strong ale; avoid overly bitter IPAs)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh parsley, crusty bread or buttered egg noodles

Instructions

  1. Pat the beef cubes dry with paper towels. Slice the onions thinly and mince the garlic. (Prep time: 10 minutes)
  2. Heat the vegetable oil in a Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate. (Time: 10 minutes)
  3. Lower heat to medium. Add sliced onions to the pot and cook, stirring often, until deep golden and soft—about 15-20 minutes. Add garlic during the last 2 minutes. (Time: 20 minutes)
  4. Sprinkle flour over the onions and stir for 2 minutes to cook out the raw taste. Slowly pour in the beer, scraping the bottom of the pot. Add beef broth, Dijon mustard, brown sugar, and red wine vinegar. (Time: 5 minutes)
  5. Return browned beef and juices to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer, cover, reduce heat to low, and cook slowly for 2 to 2.5 hours, stirring occasionally, until beef is tender. (Time: 2-2.5 hours)
  6. Remove thyme and bay leaves. Taste and adjust salt and pepper. If sauce is too thin, uncover and simmer for 10-15 minutes to thicken. (Time: 10-15 minutes)
  7. Serve hot over buttered egg noodles, mashed potatoes, or with crusty bread. Garnish with chopped parsley if desired.

Notes

Use a malty, slightly sweet dark beer like a Belgian Dubbel or brown ale; avoid overly bitter IPAs. For gluten-free, substitute flour with cornstarch or gluten-free flour and use gluten-free beer. Do not rush caramelizing onions as they build the stew’s signature sweetness. If stew is too bitter, add a splash of extra brown sugar or a teaspoon of apple cider vinegar. Slow cooking is key for tender beef and rich flavor. Leftovers taste better the next day.

Nutrition

Keywords: Belgian carbonnade, Flemish beef stew, beer stew, slow-cooked beef, comfort food, classic stew, dark beer stew

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