Belgium Beer Beef Stew

Servings: 4

Author: Chef Connie

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Belgian Beer Beef Stew

Here is a classic Carbonnade à la Flamande recipe, a hearty Belgian beef and beer stew flavored with caramelized onions and a hint of mustard. It's perfect for cozy dinners and pairs beautifully with crusty bread or potatoes.

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

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Ingredients

• 2 lbs (900 g) beef chuck or stewing beef, cut into 2-inch cubes
• 2 tbsp all-purpose flour
• 4 tbsp butter (or a mix of butter and oil)
• 4 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups (500 ml) Belgian beer (like a Dubbel, brown ale, or a strong amber beer)
• 1 cup (250 ml) beef stock
• 2 tbsp brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Dust the beef with flour, tossing to coat evenly. This helps with browning and thickening the stew later.
3. In a large Dutch oven or heavy pot, heat 2 tbsp butter over medium-high heat.
4. Brown the beef cubes in batches to avoid overcrowding the pot. Sear them until golden brown on all sides (about 3-4 minutes per batch). Set the browned beef aside.
5. In the same pot, add the remaining 2 tbsp butter and lower the heat to medium.
6. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 15-20 minutes). The onions should caramelize but not burn.
7. Stir in the garlic and cook for another minute.
8. Pour in the red wine vinegar and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
9. Return the browned beef to the pot. Add the beer, beef stock, brown sugar, Dijon mustard, thyme, and bay leaves. Stir to combine.
10. Bring the stew to a gentle simmer.
11. Cover the pot and let the stew simmer on low heat for 2-2.5 hours, stirring occasionally. Alternatively, you can place the pot in a 325°F (160°C) preheated oven for the same amount of time.
12. The beef should be tender, and the sauce thick and rich.
13. Taste the stew and adjust the seasoning with salt and pepper. Remove the thyme sprigs and bay leaves.
14. Serve the Carbonnade hot with crusty bread, mashed potatoes, or over egg noodles. Garnish with fresh parsley if desired.

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Belgian beef stew, also known as Carbonade Flamande, is a mouthwatering culinary delight that hails from the heart of Belgium. This traditional dish showcases the rich and robust flavors that define Belgium's gastronomy. Tender chunks of beef are slow-cooked in a hearty combination of dark beer, onions, and fragrant herbs, resulting in a dish that is both comforting and deeply satisfying. The beef becomes incredibly tender, soaking up the complex flavors of the beer and caramelized onions. The dish is rounded out with a touch of sweetness, often added with brown sugar or even a hint of apple syrup, enhancing the depth of flavors. Served steaming hot with a side of golden fries or crusty bread, Belgian beef stew is a celebration of simple, rustic cooking that will transport your taste buds to the picturesque streets of Brussels or Bruges.

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