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A close-up of tender beef and caramelized onions in a rich, dark beer sauce for a traditional Flemish stew.

Belgian Beef Stew (Carbonnade Flamande): A Rich & Hearty Recipe

Discover how to make an authentic Belgian Beef Stew (Carbonnade Flamande). This rich, savory recipe features tender beef slow-simmered in dark beer with a hint of gingerbread for a truly unforgettable flavor. Perfect for a cozy dinner.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Belgian, European
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 3 lbs beef chuck cut into 1.5 to 2-inch cubes
  • 2 tbsp all-purpose flour
  • 1 tsp salt or to taste
  • 1 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
  • 3 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 12 oz Belgian dark beer such as a Dubbel or brown ale
  • 2 cups beef broth
  • 1 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 slice gingerbread or pain d'épices
  • 1 tbsp Dijon mustard

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. In a large Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. Transfer the browned beef to a separate plate.
  3. Reduce the heat to medium-low and add the sliced onions to the pot. Cook slowly, stirring occasionally, for 15-20 minutes, until they are soft and caramelized.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the Belgian beer to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom. Bring to a simmer.
  6. Stir in the beef broth, brown sugar, apple cider vinegar, fresh thyme, and bay leaves.
  7. Return the seared beef and any accumulated juices to the pot. Spread the Dijon mustard over the slice of gingerbread and place it mustard-side down on top of the stew.
  8. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
  9. Remove the thyme sprigs and bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. The sauce should be rich and slightly thickened.

Notes

For the best flavor, make the stew a day in advance and reheat it slowly.
Serve hot with french fries, mashed potatoes, or egg noodles.