Belgian · Main course · SAMPLE RECIPE
Carbonnade flamande · Belgian beef & beer stew
Beef and onions slowly simmered in dark beer, with mustard and a little vinegar to balance the rich gravy. A generous pot for a cool evening.
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A NOTE FROM THE KITCHEN
Choose a malty beer, and cook gently.
Use a brown Belgian-style ale rather than a strongly bitter IPA. This home version thickens the gravy with a little flour. Fries or mashed potatoes are prepared separately. Beer contributes alcohol; cooking does not guarantee that all of it evaporates. For an alcohol-free variation, replace the beer with stock, accepting a different flavor.
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Carbonnade flamande · Belgian beef & beer stew
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BEHIND THE DISH · Belgium
Carbonnade flamande · Belgian beef & beer stewBeyond the plate.
Slow-cooked beef and onions take on the malty depth of beer, with a little acidity to keep the gravy balanced.
ORIGINS & EVOLUTION
A Belgian beer braise.
Carbonnade is associated with Belgian beef-and-beer cooking. Beer choice and household seasonings vary, giving the sauce different shades of sweetness and bitterness.
CULTURAL CONTEXT
A meal for a patient pot.
It is familiar with fries alongside. The stew can carry the main flavor of the plate while a simple accompaniment takes up the gravy.
AT THE TABLE
Our home version.
We use flour for a straightforward thickening method and mustard, brown sugar, and vinegar for balance. The meat cooks at a gentle simmer until tender, with extra stock added only if needed.
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