Carbonnade flamande

Name: Carbonnade flamande
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: belgian
Ingredients: 11/4 kg stewing beef cut into 4cm cubes; 400ml Trappist ale such as Leffe or Chimay, or other dark ale; 3 garlic cloves lightly crushed; 2 bay leaves; 3 tbsp plain flour seasoned with salt and pepper; 2-3 tbsp olive oil; 250g diced pancetta; 2 carrots sliced; 2 onions sliced; 1 leek sliced; 1 tbsp tomato purée; 350ml beef stock; 1 bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tied in muslin); a handful of parsley chopped

4.55 (42)

⏱ 210 mins 🍽 Serves 4 🌶 belgian ✅ More effort 🏷 Main course

This classic Belgian stew, known as carbonnade flamande, features chunks of beef marinated in dark ale. The meat is browned and then slow-cooked with pancetta, carrots, onions, and leek in a rich, savoury sauce. It's a deeply flavourful and comforting dish, perfect for a cosy dinner. Serve it with creamy mash or potatoes and some greens for a complete meal. The recipe serves four people and requires a total cooking time of 210 minutes.

Ingredients

11/4 kg stewing beef cut into 4cm cubes
400ml Trappist ale such as Leffe or Chimay, or other dark ale
3 garlic cloves lightly crushed
2 bay leaves
3 tbsp plain flour seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots sliced
2 onions sliced
1 leek sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley chopped

Method

Place the beef in the ale with the garlic and bay leaves to marinate overnight. The following day, drain the meat, saving the marinade. Dry the beef with kitchen paper and coat it in the seasoned flour, shaking off any surplus.
Warm 2 tbsp of olive oil in a large flameproof casserole. Cook the beef in 3-4 batches for about 5 minutes each, turning occasionally, until well browned. Add more oil if needed, reheating it first. Transfer the browned meat to a plate using a slotted spoon.
Reduce the heat and cook the pancetta in the same casserole for 6-8 minutes, stirring now and then, until crisp and golden. Remove it with a slotted spoon and set it aside with the beef.
Set your oven to fan 140C/conventional 160C/gas 3. Add the carrots, onions and leek to the casserole and fry for about 12 minutes until they begin to colour. Stir in the tomato purée and cook for 2 minutes, stirring constantly.
Return the beef to the pot and pour in the saved marinade. Bring to a simmer, loosening any browned bits. Add the beef stock and bouquet garni, season, and bring to the boil. Cover and cook in the oven for 2 hours, stirring once. Taste and adjust seasoning, then scatter with parsley before serving.

Nutrition (per serving)

Calories830 kcal

Fat42 g

Saturates16 g

Carbs23 g

Fibre3 g

Protein86 g

Sodium1268 mg

Salt3 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinebelgian