Beef Carbonnade A Flemish Stew

This classic carbonnade à la flamande recipe is made w/beef chuck roast.

Working in batches, brown chunks of beef in a dutch oven until they're seared.

Crisp bacon in the same pot, and use the fat to caramelize the onions.

Deglaze the pan with a dark brown ale. Look for a Belgian Abbey Ale for best results. Scrape up the browned bits (a.k.a fond) from the pot.

Season the carbonnade à la flamande with malt vinegar and brown sugar.

Add beef broth & more dark beer & braise the carbonnade for 1 1/2 hours or until the beef is fork tender.

To thicken the gravy, mix together butter and flour to form a thick paste.

Stir the beurre manie into the braised beef stew and stir until the sauce is smooth and velvety.

The beef carbonnade is rich and hearty with a sweet-sour note from the dark ale.

You can serve the beef carbonnade with boiled potatoes or w/buttered egg noodles.

Make this hearty Belgian beef and beer stew today.