Belgium's Iconic Beef Stew Cooked in Beer

Having recently returned from the Bruz ten-day beer tour of Belgium, I have to say that if there is a ubiquitous dish in Belgian restaurants, it is Carbonnade Flamande, a Flemish beef stew cooked in beer. You find it everywhere because everyone loves it! Especially popular during the cooler months of the year, it is a hearty comfort food that is truly Belgian. It is primarily beef and onions, slow-cooked in Belgian beer to a thick, savory deliciousness. It can be served with noodles, but every Belgian restaurant I had it in served it with Belgian Frites (fries). Like all stews, it’s even better the second or third day, so its an easy dish if you’re having people over.

Best Beers for Carbonnade Flamande

The beer for Carbonnade is important, but there are a number of beers you can use. The classic choice of beer for Carbonnade is a Flanders Brown ale such as Liefmans Goudenband or Vander Ghinste Oud Bruin. It can also be made with a Flanders Red ale like Rodenbach or Duchesse De Bourgogne. Having experimented a lot over the last decade, these are my personal favorites – all Flanders sour ales that add an authentic tang to the finished dish. Of course, these are also my favorite beers to drink with the stew. As far as other types of beers to use in this dish, Trappist/Abbey Quadrupels or Dubbels work well and add a malty caramel richness. Feel free to experiment with different beers or combinations of beers. I especially like to use a bottle each of Flanders Brown and Flanders Red.

With cooler weather upon us, try out a true Belgian comfort food. My favorite recipe for Carbonnade Flamande follows. Cheers!

Carbonnade Flamande – Belgian Beef Stew Cooked in Beer

Ingredients

  • (3) pounds chuck roast - cut into 1.5" cubes

  • (2) 11.2 oz bottles OR (1) 750 ml bottle of Flanders Red or Brown ale

  • (4) slices bacon - diced

  • (3) onions (medium) - sliced thin

  • (4) cloves garlic - chopped

  • (4) Tablespoons olive oil

  • (3) Tablespoons all-purpose flour

  • (1.5) cups beef broth

  • (2) bay leaves

  • (4) sprigs fresh thyme

  • (1) Tablespoon whole grain mustard

  • (1) Tablespoon Sirop de Liege or dark brown sugar

  • Salt and pepper to taste

  • (1) cup chopped parsley plus more for garnish

Instructions

  • Marinate the beef for at least two hours or overnight in the beer, garlic, 1/4 teaspoon salt and the bay leaves.

  • Remove the beer and pat dry with paper towels. Reserve the marinade.

  • Heat the olive oil in a dutch oven and, working in batches, brown beef on all sides. Set aside.

  • In the same dutch oven, fry bacon until crisp and golden. Set aside with beef.

  • Lower heat and fry onions in bacon grease until caramelized - about 20 minutes.

  • Add the flour and cook, stirring constantly, until flour is browned.

  • Add the beef broth and scrape the brown bits from the bottom of the pan. Add the marinade, the beef, the bacon and the thyme.

  • Bring to a boil, then lower heat and simmer for 1.5 hours.

  • Add the Sirop de Liege or brown sugar, the parsley, the mustard and freshly ground pepper. Cook for another 30 minutes.

  • Sprinkle with fresh parsley and serve with buttered egg noodles or french fries and a bottle of Flanders ale!

Awesome!

Charlie GottenkienyComment