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+ servings

Carbonnade Flamande (Beef and Beer Stew)

4.45 from 43 votes

Ingredients  

  • 2 pounds chuck roast, trimmed and cut into stew cubes
  • 2 11.2oz bottles of Flemish Sour Ale
  • 4 slices of bacon, diced
  • 3 medium onions, sliced
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 2 bay leaves
  • 4 springs of fresh thyme
  • 1 tablespoon dark brown sugar
  • 1 tablespoon whole grain mustard
  • 1 Cup chopped parsley plus more to garnish
  • Salt and pepper to taste

Instructions 

  • Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
  • Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
  • In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
  • In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
  • Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
  • Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
  • Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
  • Cook for 1.5 hours.
  • Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
  • Sprinkle some fresh parsley on top and serve with fries.