Classic Carbonnade Flamande with Trappist Ale
Classic Carbonnade Flamande with Trappist Ale
Classic DishCarbonnade Flamande
Prep: 30 min • Cook: 180 min. A deeply flavorful beef stew, slowly braised in rich Trappist ale with sweet caramelized onions, a hint of sharp mustard, and spiced gingerbread for an authentic Flemish depth. This dish is a comforting classic, perfect for a hearty meal.
- Preparation time
- 30 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 30 min
- Servings
- 6
Instructions
Beef Preparation
- 1Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- 2Toss the beef cubes with the flour until evenly coated.
Searing and Caramelizing
- 1In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Sear the beef cubes in batches until deeply browned on all sides. Remove the beef and set aside.
- 2Add the sliced onions to the same pot. Cook over medium heat, stirring occasionally, until deeply caramelized and softened, about 20-25 minutes. Add brown sugar during the last 5 minutes of caramelization if desired.
Braising
- 1Return the seared beef to the pot with the caramelized onions. Stir in the mustard.
- 2Pour in the Trappist ale and beef broth. Add the crumbled gingerbread, bay leaf, and thyme sprigs. Stir to combine, scraping up any browned bits from the bottom of the pot.
- 3Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly.
- 4Simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking.
Finishing
- 1Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper if needed.
Nutrition Information
- Calories
- 850 kcal
- Protein
- 55 g
- Fat
- 45 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 850 kcal |
| Protein | 55 g |
| Fat | 45 g |
| Carbs | 50 g |
Tips
- For optimal flavor, allow the carbonnade flamande to rest for at least 30 minutes after cooking, or ideally, reheat it the next day.
- Caramelizing onions is key to the stew's depth of flavor; be patient and cook them slowly over low heat.
- Serve hot with crusty bread, mashed potatoes, or Belgian frites for an authentic experience.
