Recipe by: Tania Nicaise
Source: family recipe
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