Entree: Belgium – Brussels – Carbonnade Flamande (Slow-braised Flemish beef and onion stew cooked in dark beer and flavored with thyme and mustard)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
- 6 oz (170 g) bacon or pancetta, cut into 1/2-inch (1 cm) lardons
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced
- 1 tbsp (8 g) all-purpose flour, for dredging
- 1 tbsp (15 g) Dijon mustard, plus extra for bread
- 24 fl oz (710 ml) dark Belgian beer (such as dubbel or brown ale)
- 2 cups (480 ml) beef stock
- 1 tbsp (12 g) brown sugar or Belgian cassonade
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 slice dense rye or country bread, spread with 1 tsp (5 g) Dijon mustard
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Pat the beef dry, lightly season with salt and pepper, and dust with the tablespoon of flour.
2. In a large Dutch oven over medium heat, cook the bacon lardons until browned and their fat is rendered; remove with a slotted spoon and set aside.
3. Add the vegetable oil and butter to the pot. Working in batches if necessary, brown the beef cubes on all sides; transfer browned beef to the plate with the bacon.
4. Add the sliced onions to the pot and cook over medium heat until softened and beginning to caramelize, about 10–12 minutes.
5. Return the beef and bacon to the pot, stir in the Dijon mustard and brown sugar, then pour in the dark beer to deglaze the pot, scraping up browned bits from the bottom.
6. Add the beef stock, thyme sprigs, and bay leaves. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 1 1/2 to 2 hours, or until the beef is fork-tender.
7. During the last 30 minutes of cooking, float the mustard-spread slice of bread on top of the stew to help thicken and enrich the sauce; remove the bread and thyme stems before serving.
8. Adjust seasoning with salt and freshly ground pepper. Garnish with chopped parsley and serve with mashed potatoes, fries, or buttered bread.