Carbonade Flamande is Belgium's answer to beef bourguignon—a hearty stew where tender beef simmers low and slow in dark beer. The result? Incredibly flavorful and melt-in-your-mouth delicious. Its popularity in Belgium stems from both its rich taste and affordable ingredients.
Since living in Bruges, this classic Belgian dish has become a staple in my kitchen, often swapping in for beef bourguignon. It's a true crowd-pleaser every time.
- 1.2 kg of beef for bourguignon
- 2 bottles of dark beer
- 800g carrots
- 2 onions
- 5 sugar cubes
- 1 tablespoon of mustard
- Salt and pepper
1. Fry the chopped onions in a skillet over medium heat with a drizzle of olive oil for 5 min.
2. Then add the meat and brown on all sides, always over medium heat for an additional 5 min.
3. Then pour the beer and add the sugar cubes to break the bitterness of beer.
4. Add the carrots cut into strips and cover the pan.
5. Simmer for 1 hour over medium heat.
6. After an hour, add ½ glass of water and 1 tbsp. mustard soup.
7. Simmer again for at least 1 hour.
There you go, your Flemish beef stew is ready :-)
The longer you let this dish simmer, the better it will be. I advise you to simmer for 2 hours if you can.
I accompany my stew with steamed potatoes. To stay true to Belgian tradition, I serve it with mustard toast on thick slices of toasted country bread.
I alternate between old-fashioned mustard and strong mustard to vary the flavors.
- 1.2 kg of beef for Burgundy: at €11 per kilo or €13.20
- 2 bottles of dark beer of 25 cl: 50 cl at €2.31 per liter or €1.16
- 800 g of carrots: €1.39 per kilo, i.e. €1.11
- 2 onions: around 125 g each at €1.85 per kilo, i.e. €0.46
Either a dish that costs me €1.99 per person or €15.93 for 8 people.
