Carbonade flamande
The Flemish beef stew with onion and dark beer, thickened with bread spread with mustard and a touch of brown sugar. It’s served with chips.
Ingredients
- 1.2 kg diced beef chuck or cheeks
- 3 onions
- 50 g butter
- 750 ml dark Belgian beer (abbey or brown ale)
- 2 slices of bread
- 2 tablespoons of mustard
- 1 tablespoon of brown sugar and 1 of vinegar
- Thyme and bay leaf
- Salt and pepper
How to make it at home
- Brown the meat in butter in batches and set aside.
- In the same casserole, soften the sliced onion until golden.
- Return the meat, pour in the beer and add the sugar, vinegar, thyme and bay leaf.
- Spread the bread with mustard and lay it on top of the stew, without stirring.
- Cook covered over a low heat for 2½ hours: the bread breaks down and thickens the sauce. Serve with chips.
The trick: The beer is in charge: use a dark, slightly sweet one.