Beef Carbonnade a la Flamande

Annie Smithers put us onto this dish from Flanders in Belgium. It is enjoyed in France, Belgium and The Netherlands and is a thick, beef stew that tastes like the most delicious French onion soup but served on toasted baguette with French mustard. It is unusual for European cooking as it is made without stock, instead it uses beer. Try the Daylesford Brewery ale or Coopers Ale.

Beef Carbonnade Stew in teal blue green stoneware casserole dish with lid. Sitting on a white table with toasted baguette and a dish of mustard in the background

Serves 4

  • 60ml olive oil

  • 50g butter

  • 1kg chuck steak, cut into 2.5cm cubes

  • Salt and pepper

  • 4 onions, chopped

  • 2 cloves garlic, crushed

  • 1 tablespoon brown sugar

  • 1 heaped tablespoon plain flour

  • 500ml beer

  • 2 bay leaves

  • 1 tablespoon thyme leaves

  • 1 small baguette, sliced 1cm thick, toasted

  • French mustard to serve 

Preheat the oven to 150°C. Heat the oil and butter in an oven-proof and flame-proof casserole (such as a Le Creuset) over high heat. Season the beef with salt and pepper. Brown the beef in small batches and set it aside. Brown the onions in the casserole for 10 minutes. Reduce heat. Add the garlic and sugar. Cook for 5 minutes. Add the flour and mix through. Slowly pour in the beer. Use a wooden spoon to deglaze the bottom of the casserole. Add the beef, bay and thyme and cook in the oven, covered, for 3 hours.

Serve on toasted baguette slathered with French mustard. Enjoy with beer, perhaps a traditional French or Belgian beer! Bon Appetite!

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Beef Carbonnade a la Flamande

Beef Carbonnade a la Flamande

Servings: 4
Author: Richard Cornish
Annie Smithers put us onto this dish from Flanders in Belgium. It is enjoyed in France, Belgium and The Netherlands and is a thick, beef stew that tastes like the most delicious French onion soup but served on toasted baguette with French mustard. It is unusual for European cooking as it is made without stock, instead it uses beer. Try the Daylesford Brewery ale or Coopers Ale.

Ingredients

  • 60ml olive oil
  • 50g butter
  • 1kg chuck steak, cut into 2.5cm cubes
  • Salt and pepper
  • 4 onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon brown sugar
  • 1 heaped tablespoon plain flour
  • 500ml beer
  • 2 bay leaves
  • 1 tablespoon thyme leaves
  • 1 small baguette, sliced 1cm thick, toasted
  • French mustard to serve

Method

  1. Preheat the oven to 150°C. Heat the oil and butter in an oven-proof and flame-proof casserole (such as a Le Creuset) over high heat. Season the beef with salt and pepper. Brown the beef in small batches and set it aside. Brown the onions in the casserole for 10 minutes. Reduce heat. Add the garlic and sugar. Cook for 5 minutes. Add the flour and mix through. Slowly pour in the beer. Use a wooden spoon to deglaze the bottom of the casserole. Add the beef, bay and thyme and cook in the oven, covered, for 3 hours.
  2. Serve on toasted baguette slathered with French mustard. Enjoy with beer, perhaps a traditional French or Belgian beer! Bon Appetite!
Beefby Richard CornishLarger Dishes