Description
Warm, rich, and deeply flavorful, this Authentic Belgian Slow-Cooked Beef Stew—known as Carbonnade Flamande—is the ultimate cold-weather comfort food. Made with tender chunks of beef slow-simmered in dark Belgian beer, caramelized onions, Dijon mustard, and fragrant herbs, it delivers a bold, slightly sweet, tangy sauce you’ll want to mop up with everything on the table. Whether you’re looking for an easy dinner recipe, hearty cold-weather food ideas, or just a quick meal prep dish that improves with time, this stew fits the bill perfectly. Serve with Belgian fries, mashed potatoes, or rustic bread for an unforgettable dinner idea.
Ingredients
2.5 lbs beef chuck roast, cut into cubes
2 tablespoons vegetable oil
3 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups Belgian dark ale
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 cups beef broth
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper to taste
1 tablespoon capers (optional)
Fresh parsley or thyme for garnish
Instructions
1. Pat the beef dry with paper towels and season with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Lower the heat to medium. Add onions and cook for 15–20 minutes until golden and caramelized. Add garlic and sauté for another minute.
4. Stir in the flour and cook for 1–2 minutes.
5. Deglaze the pot with the Belgian beer, scraping up the browned bits.
6. Return the beef to the pot, along with beef broth, brown sugar, mustard, vinegar, thyme, and bay leaves. Stir to combine.
7. Bring to a simmer, then cover and cook on low for 2.5 to 3 hours, or until beef is fork-tender.
8. Optional: Stir in capers during the last 10 minutes of cooking.
9. Remove thyme sprigs and bay leaves. Adjust salt, pepper, or vinegar as needed.
10. Serve hot with your choice of sides and garnish with fresh parsley or thyme.
Notes
Use chuck roast with good marbling—it breaks down into tender perfection during slow cooking.
Don’t rush the onions—deep caramelization is essential to balance the beer’s bitterness.
This stew tastes even better the next day, so feel free to make it ahead!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner / Stew
- Method: Slow Cooking / Braising
- Cuisine: Belgian
Nutrition
- Serving Size: 1 generous bowl
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg
Keywords: Belgian beef stew, Carbonnade Flamande, beef and beer stew, slow cooker beef, hearty dinner, European comfort food