Entree: Belgium – Central Culinary Region – Carbonnade Flamande (Belgian slow-braised beef and onion stew simmered in dark beer and flavored with mustard and thyme)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1½-inch (3–4 cm) cubes
- 6 oz (170 g) smoked bacon or lardons, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 large yellow onions, thinly sliced, approx. 12 oz (340 g)
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) dark Belgian beer (dubbel, brown ale, or similar)
- 1 cup (240 ml) beef stock
- 2 tbsp (25 g) packed dark brown sugar
- 1 tbsp (15 ml) Dijon mustard, plus 1 tbsp (15 ml) for spreading on bread
- 2 slices (about 2 1/8 oz (60 g)) stale white bread
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp (5 ml) dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (6 g) chopped fresh flat-leaf parsley (optional, for garnish)

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1½-inch (3–4 cm) cubes
- 6 oz (170 g) smoked bacon or lardons, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 large yellow onions, thinly sliced, approx. 12 oz (340 g)
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) dark Belgian beer (dubbel, brown ale, or similar)
- 1 cup (240 ml) beef stock
- 2 tbsp (25 g) packed dark brown sugar
- 1 tbsp (15 ml) Dijon mustard, plus 1 tbsp (15 ml) for spreading on bread
- 2 slices (about 60 g) stale white bread
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (6 g) chopped fresh flat-leaf parsley (optional, for garnish)

Instructions

1. Pat the beef dry and season lightly with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tbsp (15 ml) oil over medium-high heat. Add the bacon and cook until fat renders and pieces are browned, 4–6 minutes. Remove bacon with a slotted spoon and set aside.
2. Increase heat to high, add beef in batches to avoid crowding, and brown on all sides, 2–3 minutes per side. Transfer browned beef to a plate.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil and 3 tbsp (45 ml) butter. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 25–30 minutes. Season onions lightly with salt to help draw out moisture.
4. Sprinkle the flour over the onions and stir for 1–2 minutes to cook the flour. Deglaze the pot with 2 cups (480 ml) dark beer, scraping up browned bits from the bottom.
5. Stir in 1 cup (240 ml) beef stock, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) Dijon mustard, the reserved bacon, bay leaves, and thyme. Return the beef and any accumulated juices to the pot. Smear 1 tbsp (15 ml) Dijon mustard on both sides of the stale bread and place the mustarded bread, mustard-side down, on top of the stew to act as a traditional thickener.
6. Bring to a gentle simmer, then reduce heat to low, cover, and braise very gently until the beef is fork-tender, about 1¾–2 hours. Check occasionally and add a splash of beer or stock if the stew becomes too thick.
7. Remove the bay leaves and thyme sprigs. If desired, discard or mash any remaining bread pieces into the sauce to thicken; adjust seasoning with salt and pepper and a little extra brown sugar if beer is too bitter.
8. Garnish with chopped parsley and serve hot with boiled potatoes, buttered noodles, or crusty bread.