Entree: Belgium – Belgian Coast – Flemish Carbonnade (Flemish beef stew braised in dark beer with caramelized onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 4 large yellow onions, thinly sliced (about 1 lb / 450 g)
- 2 tbsp (25 g) dark brown sugar
- 2 tbsp (16 g) all-purpose flour
- 1 slice country-style bread (about 1 oz / 30 g), spread with 1 tbsp (15 g) Dijon mustard
- 12 fl oz (355 ml) Belgian brown ale or dubbel
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) red wine vinegar
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Chopped fresh parsley for garnish

Instructions

1. Season the beef cubes with salt and pepper and toss with the flour to lightly coat.
2. Heat the oil and butter in a heavy Dutch oven over medium-high heat. Brown the beef in batches until deeply seared on all sides; remove and set aside.
3. Reduce heat to medium. Add the sliced onions and brown sugar and cook, stirring often, until the onions are deeply caramelized, about 20–25 minutes.
4. Return the beef to the pot with any accumulated juices. Add the mustard-topped bread (place mustard-side down), pour in the beer and beef stock, and add the red wine vinegar, bay leaves, thyme, and Worcestershire sauce if using.
5. Bring to a gentle simmer, then cover and braise on low heat for 2 to 2 1/2 hours, or transfer to a 325°F (160°C) oven and bake covered until the beef is tender.
6. Remove the bread and bay leaves and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for a few minutes to reduce to desired thickness.
7. Serve hot, garnished with chopped parsley. Traditionally served with boiled potatoes, fries, or buttered noodles.