Flemish Stew

Flemish stew or Carbonade Flamande is the national dish of Belgium, it is made out of beef and onions slowly stewed in dark Belgian beer which gives it a distinct sour and bitter taste.

Belgium might be famous for waffles, chocolates and beer but there are some other delicious food items that this country have to offer, one of them is this Flemish stew or Carbonade Flamande. This national dish of Belgium is made out of beef and onions slowly stewed in dark Belgian beer like Oud Bruin, Brune Abbey Beer or Flanders which gives it a distinct sour and bitter taste. Herbs like thyme, bay leaf and mustard are commonly used to enhance flavour and give a nice aroma.

A really simple and hearty dish which is good to serve with bread, potatoes or even rice.

Flemish Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 1 hour 45 mins
• Total Time: 1 hour 55 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Belgian

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Description

Flemish stew or Carbonade Flamande is the national dish of Belgium, it is made out of beef and onions slowly stewed in dark Belgian beer which gives it a distinct sour and bitter taste.

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Ingredients

Scale 1x2x3x

• 1 kg stewing beef, cut into 2-inch cubes
• 2 pcs carrots, sliced
• 250g button mushrooms
• 330ml Dark Belgian Beer
• 1 cup Beef Stock
• 1 tbsp apple cider vinegar
• 1/4 cup flour
• 1 tbsp brown sugar
• 2 tsp dried parsley
• 2 pcs bay leaf
• 1/2 tsp dried thyme
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

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Instructions

1. In a bowl, toss together beef, flour, salt, and pepper. Make sure beef is evenly coated with flour mixture.
2. Prepare a heavy saucepan, add oil then brown beef on all sides. Remove beef from sauce pan then set aside.
3. Add onions, garlic and brown sugar in the saucepan then cook until onions are soft, add oil if necessary.
4. Place the beef back then pour in beer and beef stock, bring it to a boil.
5. Reduce to simmering heat, then add the parsley, bay leaf and thyme, simmer for 1 hour.
6. Add the carrots and mushrooms, simmer for 30 more minutes.
7. Stir in the apple cider vinegar then season with salt and pepper. Turn heat off then serve.

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