Beef Beer Stew

Try this authentic Belgian Beef Beer Stew recipe. Our Carbonade Flamande is a slow-cooked, one-pot wonder with tender beef and rich, malty gravy.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 4 people

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

1 kg beef chuck roast or shank cut into chunks
3 onions sliced
3 tbsp all-purpose flour
2 tbsp Dijon mustard
2 tbsp dark brown sugar or cassonade
33 cl brown or amber beer about 11 oz
2 slices gingerbread or crusty bread spread with mustard
2 tbsp red wine vinegar
1 bouquet bouquet garni thyme, bay leaf, parsley
q.s. Butter or oil for cooking
q.s. Salt and pepper to taste
q.s. Chopped parsley for garnish

Equipment

Dutch oven heavy-bottomed
Sharp knife and cutting board
Wooden spoon for stirring
Measuring spoons and cups
Serving bowls

Method

Heat a large Dutch oven over medium-high heat with a knob of butter or a splash of oil.
Pat beef chunks dry and brown them in a single layer until dark-brown crust forms; remove and set aside.
In the same pot, sauté sliced onions for about 10 minutes until soft and golden.
Return beef to the pot, sprinkle with flour, and cook for 2-3 minutes to eliminate raw flour taste.
Pour in the beer, scraping up browned bits from the bottom, and stir in brown sugar, red wine vinegar, and bouquet garni.
Spread Dijon mustard on bread slices and place them mustard-side down on the stew.
Cover and simmer on low for 2 to 2.5 hours until beef is tender.
Taste and adjust seasoning with salt and pepper, then remove the bouquet garni.
Serve in deep bowls, garnished with parsley, alongside crispy Belgian fries or potatoes.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 45gFat: 20gSaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 10mgCalcium: 6mgIron: 25mg

Notes

This recipe is a comforting dish perfect for chilly evenings. Beef Beer Stew is a beloved Belgian classic that will warm your heart.