132min 4 ppl
Carbonnade Flamande
226 minutes
4 people
Hardover 60 min or 12+ steps
226 min · 13 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 52g
Carbs 34g
Fats 26g
About this dish
A deeply savoury Belgian classic: chunks of beef chuck slow-braised in dark abbey ale until fork-tender, sweetened by a low-and-slow onion melt and finished with mustard-slicked spiced bread that dissolves into the sauce for a rich, almost chocolatey gravy. Serve with crisp frites or buttery potatoes for the ultimate cold-weather comfort dish.
Allergy Info
Gluten, Celery, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Brown onionshalved and thinly sliced3 large
- Garlic clovesthinly sliced4 cloves
- Fresh thyme sprigs3 sprigs
Meat & Poultry
- Beef chuckcut into 4cm chunks1.2 kg
Tins & Jars
- Dark Belgian abbey alesuch as Chimay Bleue or Westmalle Dubbel500 ml
- Beef Stockunsalted250 ml
Dried Goods
- Plain flour2 tbsp
- Dark brown sugar1 tbsp
- Pain d'épice or dark rye breadcrusts on4 slices
Spices & Seasonings
- Fine sea salt2 tsp
- Black pepperfreshly ground1 tsp
- Bay leaves2 leaves
Oils & Condiments
- Beef dripping or lard3 tbsp
- Red wine vinegar2 tbsp
- Whole-grain Dijon mustard3 tbsp
Utensils
- Dutch Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Meat thermometer
Method
1
Pat the beef completely dry with paper towel, then season generously all over with the salt and pepper.
Approx. 3 minutes
2
Slice the onions and garlic, measure out the ale and stock, and set the bread slices aside ready for spreading with mustard later.
Approx. 3 minutes
3
Melt two tablespoons of the dripping in a large Dutch oven over high heat until shimmering, then sear the beef in batches, three to four minutes per side, until a deep mahogany crust forms; transfer each batch to a plate as it's done.
Approx. 15 minutes
4
Reduce the heat to medium, add the remaining dripping, then cook the onions with a pinch of salt for twenty-five to thirty minutes, stirring occasionally and scraping up the browned bits, until deeply golden and jammy.
Approx. 28 minutes
5
Stir in the garlic and cook for two minutes until fragrant.
Approx. 2 minutes
6
Scatter over the flour and stir constantly for two minutes until the raw smell disappears and the mixture looks paste-like.
Approx. 2 minutes
7
Pour in the ale in a slow, steady stream while stirring to prevent lumps, then add the stock, vinegar, brown sugar, thyme and bay leaves. Return the beef and its resting juices to the pot and bring to a gentle simmer.
Approx. 5 minutes
8
Cover with the lid left slightly ajar and braise in an oven preheated to 160°C (140°C fan) for one hour forty-five minutes, until the beef is beginning to soften but not yet fully tender.
Approx. 105 minutes
9
Spread the mustard thickly over one side of each bread slice.
Approx. 3 minutes
10
Lay the bread mustard-side down on top of the stew, pressing gently into the liquid, then return to the oven uncovered for forty-five minutes, until the bread has completely dissolved into the sauce.
Approx. 45 minutes
11
Discard the thyme sprigs and bay leaves, then taste and adjust the seasoning with salt, pepper or a splash more vinegar.
Approx. 2 minutes
12
Insert a meat thermometer into the thickest piece of beef: a properly braised carbonnade reaches about 90°C (195°F), the point at which the connective tissue has broken down and the meat yields easily to the back of a spoon. If it reads below 88°C or still feels firm, return it to the oven and check again every twenty minutes.
Approx. 3 minutes
13
Rest the stew off the heat for ten minutes before serving with steamed waxy potatoes or thick-cut frites and a cold glass of the same abbey ale.
Approx. 10 minutes
