Belgian Beef Beer Stew (Carbonnade Flamande) — Irresistible Comfort Food!

Belgian Beef Beer Stew (Carbonnade Flamande) Recipe Summary

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Ingredients

• 1 kg (2.2 lbs) yellow onions, thinly sliced (like for French onion soup)
• 1 kg (2.2 lbs) beef chuck or other well-marbled cut (shoulder, top blade)
• Grape seed oil (neutral, high smoke point) for searing
• Butter (a bit, for onions)
• Olive oil (a drizzle, for onions)
• Dark Belgian Trappist beer (e.g., Chimay Blue Grand Reserve) – enough to almost cover the stew
• ½ tablespoon demerara sugar (rich in molasses)
• ½ tablespoon malt syrup
• A few pinches of salt
• ½ tablespoon vinegar
• 2 bay leaves
• 2 slices of fragrant spiced bread (Panda brand preferred; rye or plain sandwich bread as substitutes)
• Dijon mustard (generously spread on each bread slice)
• Fresh chives (for garnish)

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Equipment

• Large carbon steel pan (for even searing)
• Cast iron Dutch oven (for slow cooking)
• Oven preheated to 300°F (150°C)

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Method

1. Prepare onions: Slice 1 kg yellow onions into thin strips.
2. Prepare beef: Cut 1 kg beef chuck into large chunks.
3. Sear beef: Heat grape seed oil in a large carbon steel pan. Quickly sear beef chunks on all sides until evenly browned but still juicy. Avoid crowding for even searing.
4. Caramelize onions: Add all onions to the pan with a bit of butter and a drizzle of olive oil. Let them brown undisturbed to build deep caramelization.
5. Add sugar and malt syrup: Stir in ½ tablespoon demerara sugar and ½ tablespoon malt syrup to deepen flavor.
6. Season: Add a few pinches of salt and let onions sizzle until richly aromatic.
7. Remove onions: Take onions out of the pan.
8. Deglaze pan: Add ½ tablespoon vinegar and half a glass of the dark beer to the pan, scraping up browned bits.
9. Build stew layers: In a cast iron Dutch oven, layer caramelized onions at the bottom, then beef chunks, then remaining onions on top.
10. Add beer and aromatics: Pour enough dark beer to almost cover the ingredients. Add 2 bay leaves.
11. Add thickener: Place 2 slices of spiced bread, each generously spread with Dijon mustard, on top of the stew.

12. Cook: Cover and cook in a preheated oven at 300°F (150°C) for 2 hours, stirring occasionally. Then uncover and cook for an additional hour, topping off with beer as needed. > Alternative: Simmer on the stovetop over low heat for the same total duration (3 hours).

13. Finish: Stir the stew to meld flavors and achieve a luscious sauce. The onions should be fully melted, and beef tender and falling apart.

14. Garnish: Sprinkle fresh chives before serving.

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Chef Tips & Notes

• Use a large carbon steel pan to sear all meat at once for even browning and to retain juiciness.
• Caramelize onions undisturbed to maximize flavor and color.
• Dijon mustard spread on bread slices is essential for authentic flavor and thickening.
• Dark Belgian Trappist beer with malty, slightly sweet notes is preferred for depth.
• Bread slices act as a natural thickener; if Panda spiced bread is unavailable, use rye or plain sandwich bread.
• Maintain moisture by adding beer during cooking as needed.
• The stew is best served with golden fries, traditional in Belgium.
• No forks or knives needed—beef should be tender enough to fall apart with a spoon.

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Serving Suggestion

Serve hot with golden fries for a classic Belgian comfort meal.

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Presented by: Pat Recipes Dish: Carbonnade Flamande (Belgian Beef Beer Stew)