Belgian monks invented this 1400s beer stew to use up flat abbey ale—the alcohol cooks out but leaves caramelized malt magic.
Carbonnade Flamande
Dive into the rich flavors of Carbonnade Flamande, a classic Flemish beef stew that showcases tender braised beef simmered to perfection in a luscious, onion-infused sauce. This hearty dish is elevated with a splash of robust beer and savory beef stock, making every bite a delight. Serve it alongside crispy fries for the ultimate comfort food experience!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
The Story
This Flemish masterpiece emerged in medieval Bruges when Belgian brewers discovered that dumping their unsold abbey ales into beef stew created liquid gold—what started as frugal monks trying not to waste precious beer became Belgium's national dish, proving that sometimes the best culinary innovations happen when you're too cheap to throw away perfectly good alcohol.
Regional Twist
In Ghent, they swap the brown sugar for Belgian candi sugar and add a splash of lambic beer alongside the regular brew, creating a more complex tartness.
📝 Ingredients
Shopping List
- 2 lbs (907 g) beef chuck
- 2 cups (473 ml) belgian beer
- as needed french fries
- 4 large onions
Pantry Items
Amounts also listed in instructions below
- bay leaves (to taste)
- 2 cups (473 ml) beef stock
- brown sugar (to taste)
- olive oil (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Brown the beef chuck in olive oil in a large pot over medium-high heat.
- 2
Remove the beef and set aside. In the same pot, add sliced onions and cook until caramelized.
- 3
Add the beer and beef stock to the pot, scraping up any browned bits.
- 4
Return the beef to the pot, add brown sugar, bay leaves, salt, and pepper.
- 5
Bring to a simmer, cover, and transfer to the oven at 325°F (160°C) for 2-3 hours until the beef is tender.
- 6
Serve hot with French fries.
💡 Pro Tips
- ✓Brown beef chuck at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds essential for depth in the final braise.technique400-450°F surface temp
- ✓Caramelize onions for 25-30 minutes until they reach 285°F internal temperature, which converts natural sugars to complex caramelization compounds that balance the beer's bitterness.timing25-30 minutes, 285°F
- ✓Use Belgian abbey or brown ale with 6-8% alcohol content because higher alcohol extracts more fat-soluble flavor compounds from the beef while the alcohol cooks off completely after 2.5 hours of braising.ingredient6-8% alcohol
- ✓Maintain oven temperature at exactly 325°F to keep the braising liquid at 185-190°F, which breaks down collagen into gelatin without overcooking muscle fibers that toughen above 195°F.equipment325°F oven, 185-190°F liquid
- ✓Add brown sugar at a 1:16 ratio to liquid volume (2 teaspoons per 2 cups) because this precise amount balances beer's hop bitterness through complementary flavor pairing without oversweetening.ingredient1:16 sugar to liquid ratio
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Belgian monks invented this 1400s beer stew to use up flat abbey ale—the alcohol cooks out but leaves caramelized malt magic.
Carbonnade Flamande
Dive into the rich flavors of Carbonnade Flamande, a classic Flemish beef stew that showcases tender braised beef simmered to perfection in a luscious, onion-infused sauce. This hearty dish is elevated with a splash of robust beer and savory beef stock, making every bite a delight. Serve it alongside crispy fries for the ultimate comfort food experience!
The Story
This Flemish masterpiece emerged in medieval Bruges when Belgian brewers discovered that dumping their unsold abbey ales into beef stew created liquid gold—what started as frugal monks trying not to waste precious beer became Belgium's national dish, proving that sometimes the best culinary innovations happen when you're too cheap to throw away perfectly good alcohol.
Regional Twist
In Ghent, they swap the brown sugar for Belgian candi sugar and add a splash of lambic beer alongside the regular brew, creating a more complex tartness.
📝 Ingredients
Shopping List
- 2 lbs (907 g) beef chuck
- 2 cups (473 ml) belgian beer
- as needed french fries
- 4 large onions
Pantry Items
Amounts also listed in instructions below
- bay leaves (to taste)
- 2 cups (473 ml) beef stock
- brown sugar (to taste)
- olive oil (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Brown the beef chuck in olive oil in a large pot over medium-high heat.
- 2
Remove the beef and set aside. In the same pot, add sliced onions and cook until caramelized.
- 3
Add the beer and beef stock to the pot, scraping up any browned bits.
- 4
Return the beef to the pot, add brown sugar, bay leaves, salt, and pepper.
- 5
Bring to a simmer, cover, and transfer to the oven at 325°F (160°C) for 2-3 hours until the beef is tender.
- 6
Serve hot with French fries.
💡 Pro Tips
- ✓Brown beef chuck at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds essential for depth in the final braise.technique400-450°F surface temp
- ✓Caramelize onions for 25-30 minutes until they reach 285°F internal temperature, which converts natural sugars to complex caramelization compounds that balance the beer's bitterness.timing25-30 minutes, 285°F
- ✓Use Belgian abbey or brown ale with 6-8% alcohol content because higher alcohol extracts more fat-soluble flavor compounds from the beef while the alcohol cooks off completely after 2.5 hours of braising.ingredient6-8% alcohol
- ✓Maintain oven temperature at exactly 325°F to keep the braising liquid at 185-190°F, which breaks down collagen into gelatin without overcooking muscle fibers that toughen above 195°F.equipment325°F oven, 185-190°F liquid
- ✓Add brown sugar at a 1:16 ratio to liquid volume (2 teaspoons per 2 cups) because this precise amount balances beer's hop bitterness through complementary flavor pairing without oversweetening.ingredient1:16 sugar to liquid ratio