Carbonnade à la Flamande

Carbonnade à la Flamande Recipe
Randy Mayor
A classic Belgian dish, this stew features beef and onions in a beer-laced broth. We used Newcastle Brown Ale; for more authentic flavor, try dark Trappist beers from Chimay or Orval.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 24 %
Fat 8.8 g
Satfat 3.9 g
Monofat 3.2 g
Polyfat 0.5 g
Protein 41.1 g
Carbohydrate 19.1 g
Fiber 1.2 g
Cholesterol 67 mg
Iron 4.2 mg
Sodium 448 mg
Calcium 46 mg


3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 strips bacon, diced (uncooked)
2 cups chopped onion (about 2 large onions)
1 tablespoon chopped garlic
1 (14-ounce) can less-sodium beef broth
1 cup water
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 teaspoon fresh thyme
2 bay leaves
1 (12-ounce) bottle dark beer
2 tablespoons chopped fresh parsley


Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.

Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.

Add onion and garlic to pan; sauté 5 minutes or until tender.

Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients (through beer); bring to boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

Billy Strynkowski,

Cooking Light

December 2005
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