Flemish Carbonnade (Carbonnade Flamande) is a traditional Belgian stew made with tender beef, onions, and a rich, slightly sweet beer-based sauce. Typically, it’s flavored with brown sugar, mustard, and herbs, creating a unique balance of sweet and savory. While it’s traditionally served with mashed potatoes or crusty bread, pairing it with French fries (or frites, as they’re known in Belgium) adds a delicious twist that will make this dish even more satisfying.
Ingredients
For the Flemish Carbonnade:
- 2 lbs beef chuck or stew meat (cut into 1- to 2-inch cubes)
- 2 tablespoons butter or vegetable oil
- 2 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 2 cups Belgian-style beer (a dark ale or brown beer works well)
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar or honey
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley (chopped, for garnish)
For the French Fries:
- 4 large russet potatoes
- Vegetable oil (for frying)
- Salt to taste
Instructions
Step 1: Prepare the French Fries
- Peel and cut the potatoes: Peel the potatoes and cut them into 1/4-inch thick fries. Place the fries in cold water to remove excess starch and prevent browning.
- Heat the oil: Heat vegetable oil in a large pot or deep fryer to 325°F (165°C).
- Blanch the fries: Drain the fries and pat them dry. Fry them in batches for 4-5 minutes, or until they are soft but not browned. Remove from the oil and drain on paper towels.
- Increase the oil temperature: Raise the oil temperature to 375°F (190°C).
- Crisp the fries: Fry the blanched fries in batches again for 2-3 minutes, or until they are golden brown and crispy. Drain on paper towels, season with salt, and keep warm.
Step 2: Make the Flemish Carbonnade
- Sear the beef: In a large Dutch oven or heavy pot, heat the butter or oil over medium-high heat. Season the beef with salt and pepper. Working in batches, brown the beef on all sides. Transfer the beef to a plate and set aside.
- Cook the onions: In the same pot, add the sliced onions and cook for about 8-10 minutes until they are soft and caramelized, stirring occasionally. Add the garlic and cook for another 1-2 minutes.
- Add the flour: Sprinkle the flour over the onions and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste.
- Deglaze with beer: Slowly pour in the Belgian beer, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, Dijon mustard, brown sugar, vinegar, bay leaf, and thyme. Mix well.
- Simmer the stew: Return the browned beef to the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Step 3: Serve
- Taste and adjust: Taste the carbonnade and adjust seasoning with salt, pepper, or a little more sugar or vinegar, depending on your preference.
- Garnish and serve: Serve the Flemish carbonnade hot, garnished with fresh parsley. Plate alongside crispy French fries, or serve the fries on top of the stew for a unique twist.
Cook Notes
- Beer choice: Use a Belgian-style dark ale, such as a Dubbel or a brown ale. Avoid beers that are too bitter (like IPAs) as they can overpower the stew’s sweetness.
- Slow cooking: For maximum tenderness, the beef needs to cook low and slow for at least 2 hours. The long cooking time allows the flavors to meld and the beef to become fork-tender.
Variations
- Caramelized Apples: Some variations of Flemish carbonnade include adding a few slices of caramelized apples to the stew for a touch of sweetness.
- Thicker Sauce: If you prefer a thicker stew, remove the lid during the last 20-30 minutes of cooking to allow the sauce to reduce further.
Frequently Asked Questions (FAQs)
Can I make Flemish Carbonnade ahead of time?
Yes! This stew actually tastes even better the next day. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Can I freeze Flemish Carbonnade?
Yes, you can freeze the carbonnade for up to 3 months. Let it cool completely before freezing. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
What can I serve with Flemish Carbonnade besides French fries?
In addition to fries, Flemish carbonnade pairs beautifully with mashed potatoes, crusty bread, or even over egg noodles.
Can I use a different cut of beef?
Yes, beef chuck or brisket works best for its marbling and tenderness when slow-cooked. You can also use short ribs for an even richer flavor.
Flemish Carbonnade with French Fries is the ultimate comfort food that combines tender, flavorful beef stew with crispy, golden fries. This rich, slightly sweet dish is perfect for a hearty family meal or when you’re craving something comforting and delicious. With its deep flavors and melt-in-your-mouth texture, this dish will become a favorite in your recipe collection!
