Name: Classic Carbonnade Flamande with Trappist Ale
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1.5 kg beef chuck (cut into 2-inch cubes); 750 ml trappist ale (such as Chimay or Westmalle); 3 pcs onions (large, thinly sliced); 100 g gingerbread (crumbled); 2 tbsp dijon mustard (or whole grain mustard); 2 tbsp all-purpose flour; 2 tbsp butter; 250 ml beef broth; 1 tbsp brown sugar (optional, for caramelization); 1 pcs bay leaf; 1 tsp thyme (fresh sprigs); salt (to taste); black pepper (freshly ground, to taste)

Carbonnade 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
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

3lb beef chuck(cut into 2-inch cubes)
25 3/8 fl oz trappist ale(such as Chimay or Westmalle)
3 pcs onions(large, thinly sliced)
4oz gingerbread(crumbled)
2 tbsp dijon mustard(or whole grain mustard)
2 tbsp all-purpose flour
2 tbsp butter
8 3/7 fl oz beef broth
1 tbsp brown sugar(optional, for caramelization)
1 pc bay leaf
1 tsp thyme(fresh sprigs)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Beef Preparation

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
Toss the beef cubes with the flour until evenly coated.

Searing and Caramelizing

In 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.
Add 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

Return the seared beef to the pot with the caramelized onions. Stir in the mustard.
Pour 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.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly.
Simmer 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

Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper if needed.

Nutrition

Servings: 6
Serving size (imperial): 14.1 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	850 kcal	212.5 kcal	5,100 kcal
Protein	55 g	13.8 g	330 g
Fat	45 g	11.3 g	270 g
Carbs	50 g	12.5 g	300 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.

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Ingredients

3lb beef chuck(cut into 2-inch cubes)
25 3/8 fl oz trappist ale(such as Chimay or Westmalle)
3 pcs onions(large, thinly sliced)
4oz gingerbread(crumbled)
2 tbsp dijon mustard(or whole grain mustard)
2 tbsp all-purpose flour
2 tbsp butter
8 3/7 fl oz beef broth
1 tbsp brown sugar(optional, for caramelization)
1 pc bay leaf
1 tsp thyme(fresh sprigs)
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Beef Preparation

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
Toss the beef cubes with the flour until evenly coated.

Searing and Caramelizing

In 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.
Add 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

Return the seared beef to the pot with the caramelized onions. Stir in the mustard.
Pour 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.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly.
Simmer 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

Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper if needed.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

850 kcal

212.5 kcal

5,100 kcal

Protein

55 g

13.8 g

330 g

Fat

45 g

11.3 g

270 g

Carbs

50 g

12.5 g

300 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.