Recipe by: Tania Nicaise

Source: family recipe

Serves: 4-6

This stew is even better if cooked one day ahead and  then slowly reheated.  Can be served with steamed potatoes or French fries.


  • 1.5 kg stewing beef or beef cheek, cut into 4cm cubes ( I used both)
  • 66 ml Belgian style Trappist Ale such as Leffe Brune or Chimay, or other dark Ale
  • 2 big brown onions, cubed
  • 1 clove garlic, lightly crushed
  • 60 g butter
  • 1 Tbsp dark muscovado sugar (or Belgian Cassonade brown sugar)
  • 3 Tbsp flour
  • 2 Tbsp wine or cider vinegar
  • 2 Tbsp strong mustard Dijon style
  • 2 cloves
  • 3 sprigs thyme
  • 1 bay leaf
  • Salt & Pepper
  • 2 slices Belgian spiced bread (Pain d’Epices) or white bread
  • 3 Tbsp Dijon mustard


  • Season beef with salt and pepper; add flour and toss to coat.
  • Heat 25gr of butter and pan fry the onions till golden brown. Set aside in a bowl.
  • In the same pan, over medium- high heat, add the remaining butter and, working in batches, pan fry beef; cook, turning until browned, about 8 minutes.
  • Add the cooked onions, vinegar, mustard, thyme, bay leaf, cloves, muscovado sugar. Toss to coat.
  • Pour in the beer.
  • Once the liquid is boiling, reduce the heat to medium-low, cover and simmer for 2h or till the meat is tender.
  • If too thick, slice the bread and spread mustard on it.
  • Put the bread on top of the stew (soaking it a little) and simmer for 30 minutes more. If the stew thickens too much , add some water.

Note: you can keep this stew in the fridge for 3 days or freeze it.

Download PDF here (many more photos in the PDF): Belgian Carbonnade Flamande (Flemish Beef and Beer Stew) Tania N