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Carbonnades a la Flamande

Carbonnades a la Flamande

Preheat the oven to 180 C and prepare a baking tray in the oven.

Cut the meat into small pieces (5-6 cm and thin). Wipe them away from any moisture with paper towels. Heat 3 tablespoons oil in a large skillet. Fry the meat over high heat, on all sides, until brown. Put the meat in slices, so as not to crowd the pan.

Remove the meat from the pan and salt it a little. Add the rest of the oil to the pan. Cook the onion over medium heat until golden, stirring constantly (about 10 minutes). Remove from the pan, season with salt and pepper and mix the garlic in it. Put alternately layers of meat and onion in the pan.

Put the soup in the pan in which you fried, heat it and gather well all the remaining juices. Pour it into the pan over the meat. Add beer, just enough to include the meat.

Add sugar, parsley, bay leaves and thyme. Put the tray on the stove and heat it until the mixture starts to boil.

Cover the tray with aluminum foil and place it at the bottom of the oven. Boil slowly (you can turn the heat lower or higher, depending on your oven) for about 2 1/2 hours. If the meat is not cooked, leave it in the oven. In the last half hour I removed the lid and moved the tray up to make a little golden crust.


Remove the bay leaves, parsley and rosemary sprigs. Drain the liquid from the tray. With a spoon remove excess fat.

Mix the starch with the vinegar. Put the mixture in the sauce and simmer for 3-4 minutes. Check for salt and pepper (Julia says it should be about 400 ml of sauce, but I didn't stop to measure). Put the sauce over the meat.

It can be served with a garnish of natural potatoes or noodles with butter, decorated with parsley.

It is a handle that can be reheated and is as good as fresh.


  • 1.5 kg of beef (Burgundy)
  • 3 onions
  • 2 cans of blond or brown beer
  • 2 slices of gingerbread
  • 2 tbsp brown brown sugar
  • 3 tbsp mustard
  • 1 hazelnut butter
  • Sel
  • Pepper

Start this first step by browning the meat of your beef carbonnade in a saucepan with the butter. Each piece of meat should be browned on each side for better cooking resistance but the heart should stay blue.

Peel and finely chop the onions. Once the meat is well browned, remove it from your saucepan and fry the chopped onions until lightly colored. Be careful not to burn them, so remember to stir constantly during this step. Once the onions are golden, dip the pieces of meat back into the saucepan. Salt and pepper to your liking. Then add the beer and simmer for 1 hour your easy Flemish carbonate base preparation.

Technical gestures

Spread the slices of mustard gingerbread and place them on the meat, add the brown sugar. As brown sugar is one of the most typical ingredients in Flemish carbonation, it should not be replaced by brown sugar.

Bake for 10 minutes, carefully preventing the gingerbread from melting. Finally, serve your easy Flemish carbonnade that you can accompany with fries like this traditional dish is traditionally made in Belgium, or with potatoes or tagliatelle.

Tips

To keep your Flemish carbonate longer, you can store the preparation in glass jars, taking care to sterilize them and respecting the rules of sterilization. Place the jars standing in a sterilizer or pot, covered with hot water, and boil for about 1 hour. These jars can then be stored at room temperature but away from light.


Preparation

  1. In a saucepan, brown the diced meat in the fat
  2. When the meat is colored add the finely chopped onions then sprinkle with sugar (= the vergeoise) and let lightly caramelize then add the flour and mix well Deglaze with vinegar and beer
  3. Add a little water to finish covering the meat. Salt, pepper and add the thyme and bay leaf.
  4. Add to the sauce 2 slices of gingerbread or mustard spread Cover and simmer for about 2:30 on low heat

Belgian Beer Beef Stew

Carbonnades à la Flamande (aka Belgian Beer Beef Stew) is a savory way to bring a little comfort back into yo & # 8217 life. In honor of Bastille Day, this French stew is made with beer instead of traditional red wine, giving it a rich and slightly bitter flavor to tickle your taste buds with. Long live France!

Disclosure: This post is sponsored by Sprouts. While I was compensated, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!

Ever since I took a jaunt across the Atlantic Ocean and hit up Belgium, I have a whole new love for all Belgian beer.

From deep Trappist beers to golden ales, they are always flavorful and well-balanced!

Honestly, I've been racking my brain, trying to think of the best way to use them in the kitchen ever since I got back from Europe.

When Bastille Day got closer and Sprouts asked me to make a meal to celebrate the occasion, it all clicked in my brain!

A French beef stew with Belgian beer was just the right thing to whip up from my arsenal of French recipes that my grandmother left for me.

Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission. Thank you for supporting Cake ‘n Knife!

I know you might be wondering why the heck I am bringing Belgian beer into a French recipe, but Carbonnades à la Flamande is a classic French recipe. Considering how close Belgium and France are, it & # 8217s no surprise that a lot of French cultural influence can be found in Belgium, and visa versa.

With all the amazing beer being made right next door, why wouldn't you bring it into your country & # 8217s cooking ?!

If you are familiar with the classic bouef bourguignon recipe, you already know a lot about this particular stew.

Instead of using red wine and thick chunks of beef, you use a golden ale from Belgium and thinly slice the meat so it can soak up all the rich flavors.

You might think that a stew like this is complicated, but it's actually quite simple.

Yes, actually simple. Not just & # 8220simple & # 8221 like master chefs say on TV and you think to yourself & # 8220yea right, it & # 8217s sooooo simple to just make your own rosemary foam?! & # 8221

I might be watching too many & # 8220Top Chef & # 8221 reruns at the moment & # 8230

ANYWAY, back to this actually simple recipe. The flavor of the stew comes from a killer combination of Belgian golden ale AND the perfect Italian Seasoning from Sprouts.

If you haven & # 8217t visited the bulk seasoning section at your local Sprouts, you NEED to. It & # 8217s my version of spice heaven, with all my favorite standards and some amazing combinations (like the Italian Seasoning you see used in this recipe) to use any time of year. Instead of measuring out 5 different spices, Sprouts takes care of that nonsense and gets the standard spices in one balanced spice mix.

I love the way these spices combine with the onions, carrots, garlic and beer in this stew. It & # 8217s is flavorful without being too overpowering, and it & # 8217s is rich without being too heavy.

Not to mention the Sprouts beef chuck roast cooks down to such a tender and delightful mouthful of comfort, it & # 8217s like stepping into a small brasserie in the middle of Paris.

Personally, I think serving this stew over buttered noodles is the best option, but you can also serve it straight up with sliced ​​toasted bread or even with a side of crispy potatoes.


  • 1 kg of charred meat, not too lean, cut into 3-4 cm pieces
  • 2 onions
  • 1 garnished bouquet (laurel, thyme, parsley)
  • 75 cl of brown table beer
  • 2 slices of gingerbread
  • 2 cases of flour
  • 1 case of mustard
  • 60 g butter
  • 1 case of cassonade

Peel the onions and slice them into thin slices.

Gently fry the onions in the butter, then add the brown sugar.

Add the meat and color well.

"Monkey" with the flour and continue to color.

Spread the mustard on the gingerbread slices.

Deglaze with beer, then cover with sliced ​​mustard gingerbread.

Continue cooking for at least thirty hours on low heat and covered.

At the end of cooking, if the sauce is not reduced enough, remove the meat and reduce the sauce over low heat.