Carbonnade FlamandeFlemish Beef and Beer Stew
A slow-braised beef stew with sweet onions, dark ale, and a silky sauce gently thickened with mustard-coated bread. It cooks down into a rich, glossy dish that is especially good with fries or mashed potatoes.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 1kgBeef Shoulder (cut into large chunks)
- 300gOnion (thinly sliced)
- 40gUnsalted Butter
- 500mlBrown Ale Beer
- 400mlBeef Stock
- 20gBrown Sugar
- 2gDried Thyme
- 2pcsBay Leaf
- 8gSalt
- 2gBlack Pepper
Thickener
- 30gDijon Mustard
- 80gWhite Bread
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the beef shoulder dry and season it with the salt and black pepper.
- 02
Melt the unsalted butter in a heavy pot over medium-high heat and brown the beef shoulder well on all sides.
- 03
Add the onion and cook until soft and lightly golden.
- 04
Pour in the brown ale beer and let it come to a boil at 100°C (212°F), scraping the bottom of the pot.
- 05
Add the beef stock, brown sugar, dried thyme, and bay leaves. Reduce the heat, cover, and simmer gently at about 90°C (195°F) until the meat is very tender and the onions have melted into the sauce.
- 06
Spread the Dijon mustard over the white bread.
- 07
Lay the mustard-coated white bread on top of the stew, cover again, and let it soften into the sauce during the last part of cooking.
- 08
Stir the sauce until smooth, remove the bay leaves, and serve hot.
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