Carbonade Flamande (Beef and Beer Stew)
Northern France's answer to boeuf bourguignon: beef slowly braised in dark ale with sweet caramelised onions, thickened with mustard-spread bread. Rich, sweet-sour and deeply comforting.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the beef
Pat the beef dry and season with the salt and pepper. Heat the oil in a large pot (6-litre/6-quart capacity) over high heat and brown the beef in batches, about 4 minutes per batch. Set the browned beef aside on a plate.
- 1.2 kg
- 1 tsp salt
- to taste black pepper
- 2 tbsp sunflower oil
✅ Done when: beef is well browned on all sides
Caramelise the onions
Lower the heat to medium. Add the butter and onions to the pot and cook for about 15 minutes, stirring often.
- 30 g butter
- 3 onions
✅ Done when: onions are soft and deep golden brown
Add the beer
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Add the beef and bread
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Simmer slowly
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Season and serve
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Brown the beef
Pat the beef dry and season with the salt and pepper. Heat the oil in a large pot (6-litre/6-quart capacity) over high heat and brown the beef in batches, about 4 minutes per batch. Set the browned beef aside on a plate.
- 1.2 kg
- 1 tsp salt
- to taste black pepper
- 2 tbsp sunflower oil
✅ Done when: beef is well browned on all sides
Caramelise the onions
Lower the heat to medium. Add the butter and onions to the pot and cook for about 15 minutes, stirring often.
- 30 g butter
- 3 onions
✅ Done when: onions are soft and deep golden brown
Add the beer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the beef and bread
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
In the north of France and Belgium, beer is the everyday drink instead of wine, so it went into the stew pot too. Carbonade flamande is the beer-country cousin of boeuf bourguignon.
The name likely comes from carbon, charcoal: the meat was originally grilled over coals before being braised. Spreading mustard on bread and letting it melt into the sauce is the old Flemish trick that gives the dish its body and its gentle tang.
⭐ Why It's Famous
Dark beer, caramelised onions and a touch of sweetness give it a flavour unlike any other French stew.
💡 Fun Fact
In Lille, carbonade is traditionally served with fries in the same bowl, so the crispy fries soak up the beer sauce.
Nord-Pas-de-Calais and Flanders (Lille)
50.63°N, 3.06°E
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