Dish: Belgian Carbonnade Flamande

This beer stew featuring beef and onions is a specialty of the northern Flemings and has an innovative flavor. Since beer is the Belgian national beverage, it is only natural that the brew is used in the cookery also.


3 pounds lean boneless beef chuck or round steak, cut into 1-inch cubes or 2-inch stripes.


Salt, Pepper to taste.

Half cup lard or butter.

6 medium onions, thinly sliced.

1 garlic clove, crushed

1 bouquet garni (bay leaf, parsley, thyme tied together in a muslin or cheesecloth bag).

2 tablespoons brown sugar.

About 2 and a t cups light beer.

2 tablespoons red wine vinegar.

The Cooking

Dredge the meat cubes or stripes with flour seasoned with salt and pepper. Set aside. Heat the lard or butter in a large saucepan or kettle and saute the onions and garlic in it until tender. Push aside and add the meat. Brown on all the sides. Add bouquet garni. Mix in the sugar and beer. Season with salt and pepper.

Cook tightly covered, over low heat for about one and a half hours, or until the meat is tender. Add more beer during the cooking, if necessary. (The liquid should cover the ingredients while cooking.) Remove and discard the bouquet garni. Add the vinegar just before serving. Serve with boiled potatoes.

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