Carbonnades Flamandes

Ready in 2 hours

Beef Stewed In Beer (Belgian)

Top-ranked recipe named "Carbonnades Flamandes"

5 avg, 1 review(s) 100% would make again


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1 tbsp Vegetable oil
3 lbs Boneless Chuck; cut into 1" cubes
7 tbsp Butter
3 large Yellow Onions; peeled and thinly sliced
3 tbsp Flour
1 1/2 cups Beef Stock
1 1/2 cups Dark Belgian Beer; (Chimay or Orval)
2 Bay Leaves
2 sprigs Thyme
1 tbsp Brown Sugar
2 tbsp Red Wine Vinegar
1 Salt
1 Pepper

Original recipe makes 6



Heat oil in a large case-iron or other heavy-bottomed pot over medium-high heat. Working in batches, add meat and cook until well browned all over, about 5 minutes per batch. Transfer meat to a medium bowl and set aside.

Reduce heat to medium and melt 4 tbsp of the butter in pot. Add onions and cook, stirring occasionally with a wooden spoon, until deep golden brown, 35-40 minutes. Transfer onions to bowl with meat and set aside.

Add the remaining 3 tbsp, butter to pot, then immediately add flour and cook, stirring constantly, until deep golden brown but not burned, about 2 minutes.

Add stock and beer, scraping browned bits stuck to bottom of pot. Return meat , onions, and accumulated juices to pot. Add bay leaves, thyme, sugar, and vinegar and season to taste with salt and pepper.

Reduce heat to medium-low and simmer, partially covered, until meat is very tender and sauce is dark, thick, and velvety, 1-1/2 - 2 hours. Remove and discard bay leaves and thyme before serving.


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Verified by stevemur
Calories Per Serving: 958 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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