Belgian Carbonnade Flamande

Ingredients

• 1kg beef chuck, cubed
• 4 onions, sliced
• 3 tbsp flour
• 500ml dark Belgian beer (Trappist, brown ale)
• 500ml beef stock
• 2 tbsp brown sugar
• 3 tbsp Dijon mustard
• 2 slices gingerbread, spread with mustard
• 2 bay leaves
• 1 sprig thyme
• 3 tbsp oil
• Salt and pepper

Instructions

1. Brown beef in oil; lift out.
2. Soften onions slowly for 20 minutes until deeply golden.
3. Sprinkle flour; stir 2 min.
4. Add beer, stock, sugar, mustard, bay and thyme.
5. Return beef.
6. Lay gingerbread slices (mustard side down) on top — they dissolve and thicken.
7. Simmer covered very gently 2 hours.
8. Stir to dissolve the gingerbread.
9. Season.

Serving suggestions

• Always with frites or boiled potatoes.

Storage & reheating

Better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions