Flemish Carbonades

Carbonade flamande, the Belgian answer to beef bourguignon. Instead of wine, beef chuck gets braised low and slow in beer with sliced onions and garlic until it falls apart at the touch of a fork. The result is a rich, malty stew with a slightly bitter edge that red wine simply can’t replicate.

Flour-coating the beef before browning does two things. It creates a golden crust during the sear, and later it thickens the braising liquid as the stew cooks. A second hit of flour dissolved in water goes in at the end to tighten the sauce into a proper gravy.

The beer choice matters. A Belgian dubbel or a brown ale gives the best results: malty, slightly sweet, with enough body to stand up to the beef. Avoid hoppy IPAs or light lagers. The bitterness concentrates during the long cook and can turn harsh.

Pro Tips

• Brown the beef in batches in hot butter. Don’t crowd the pan or the meat steams instead of searing.
• Drain the excess fat after browning. The beer and onions provide plenty of flavor without it.
• Five to seven hours on low is the window. Start checking at five hours. The meat should shred easily with two forks.
• Serve over egg noodles, mashed potatoes, or with crusty bread to soak up the gravy.

Variations

• Add a tablespoon of brown sugar and a splash of red wine vinegar for a sweeter, tangier Belgian-style sauce.
• Stir in a tablespoon of Dijon mustard with the flour slurry for a sharper finish.
• Add sliced carrots and parsnips during the last two hours for a heartier one-pot meal.