Carbonnades flamandes


Carbonnades flamandes

Carbonnades flamandes

Aaaah, my grandmother's and mother's delicious carbonnade flamande... this is quite the stew to warm you up in the winter.

Served with potatoes or French fries. 

Normally it is prepared with table beer, Piedboeuf brown. But not everybody likes the beer taste, so you can replace the beer with water and stock cubes.

Course Main Course
Cuisine Belgium
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 591 kcal


  • 1 kg beef (beef meat for stew)
  • 1 l brown table beer (Piedboeuf brown)
  • 50 g butter
  • 4 big onions
  • 2 tsp Dijon mustard
  • 2 slices bread
  • 2 carrots
  • 2 branches thyme
  • 2 leaves leaves
  • salt & pepper



  1. Peel and slice the onions

  2. Peel and slice the carrots


  1. Heat the butter in a stew pot on high fire and bake the meat to get a beautiful brown color

  2. Add salt & pepper

  3. Add the onions and carrots and simmer slightly until the onions are glazed
  4. Add the beer, the meat must swim in beer
  5. Add the thyme and laurel
  6. Place 1 or 2 slices of bread covered with mustard of Dijon (the bread will thicken the sauce) on top of the meat

  7. Lower the fire and simmer for at least 1 hour
  8. Regularly check if there is enough fluid, replenish if necessary
  9. The dish is ready when the meat is cooked, when it is almost falling apart

  10. If you want to thicken the sauce even more, use corn flour

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