Beef and Beer Belgian Stew (Carbonnades a la Flamande)

Slowly simmered in dark ale until the beef chunks are tender and tasty, this Beef and Beer Belgian Stew (Carbonnades a la Flamande) has a delicious and robust flavor. It’s perfect fall and winter dinner comfort food. Traditionally served with fries, it’s delicious over mashed potatoes, too.

Last year my family and I went to Brussels, Belgium to visit some friends and do some sightseeing. I have been to Belgium before so I was excited to go back and learn more about this beautiful country.

I know Belgium is well known for its chocolates, waffles, fries, and beer, but I didn’t know much about its culinary heritage.

With influences from other neighboring countries – the Netherlands to the north, Germany to the East, and France to the South – its varied cuisine reflects that of its neighbors.

I have read that Belgian food is served in the quantity of German cuisine but with the quality of the French! Having tested quite a few dishes there, I agree entirely. The quality of the food and the taste are truly superb! I can’t wait to go back there again.

Hankering for something Belgian and yummy, I decided to make Belgian stew.

I have attempted the French Beef Bourguignonne before and totally love it, but I thought this time I ought to make the Belgian version. After all, the cooler fall temperatures call for a hot bowl of delicious stew!

The main difference between French stew and Belgian Stew is that the former uses red wine for flavoring while the latter uses beer instead, particularly dark ale, which is still manufactured in medieval Trappist monasteries using the same traditional technique of brewing beer from hundreds of years ago! No wonder Belgium is so well-known for its beer.

So, you can imagine how the long slow-cooking of beef in beer can result in such a delicious, mouth-watering dish.

Indeed, the dish didn’t disappoint, and I must say – I now rank this Belgian Beef Stew number one – a tie with the French Beef Bourguignonne! It is that good!

To ensure the most flavorful and truly delicious stew, make sure that you use a good-quality dark ale, preferably the Belgian variety (like the one I used).

If you want to eat like a Belgian, have the stew with fries or bread and mustard sauce on the side. I like it with rice, too. Enjoy!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT INGREDIENTS TO USE FOR  BEEF & BEER BELGIAN STEW?

• Stewing beef (pref. chuck steak or roast), cubed
• Butter
• Olive Oil
• Onion, chopped
• Garlic cloves
• Bottle of dark Belgian beer or ale
• Bouquet Garni*
• Vinegar (pref. wine vinegar)
• Brown Sugar
• Salt and pepper, to taste

*Bouquet garni is a bundle of herbs usually tied together with a string or placed inside a small sachet and is cooked with the other ingredients but is removed before the food is served. The herbs may vary but the usual ones are thyme, bay leaves, and parsley. You can use fresh like the photo below or buy the dried ones in a sachet.

HOW DO I MAKE BEEF & BEER BELGIAN STEW?

Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn’t bother with adding the flour.

Heat a deep pan like a Dutch oven. Melt the butter and oil using medium-high heat. Brown the cubed beef in batches to seal. Place the beef cubes in a large platter as you cook.

Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.

Return the meat to the pan and mix well with the onions and garlic. Pour in the beer. Add the bouquet garni, vinegar and brown sugar. Stir everything.

Cover and simmer for 1 1/2 – 2 hours or until the beef is fork-tender. Adjust the seasoning if necessary. Remove the bouquet garni. Garnish with some fresh chopped parsley, if desired.

Serve with fries, bread or rice! Pour all that yummy sauce on top!

Beef and Beer Belgian Stew (Carbonnades a la Flamande)

Manila Spoon

Slowly simmered in dark ale until the beef chunks are tender gives this stew such a delicious and robust flavor.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine Belgian, Belgium, European

Servings 6

Ingredients

 

1x2x3x

• 1 kilo (2.2 lbs) stewing beef pref. chuck steak or roast, cubed
• 2 tbsp butter
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, peeled and crushed
• 12 oz bottle of dark Belgian beer or ale
• 1 bouquet garni, (see note)
• 2 tbsp vinegar pref. wine vinegar
• 2 tbsp brown sugar
• salt and pepper, to taste

Instructions

 

• Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn’t bother with adding the flour.
• Heat a deep pan like a Dutch oven. Melt the butter and oil using medium-high heat. Brown the cubed beef in batches to seal. Place the beef cubes in a large platter as you cook.
• Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.
• Return the meat to the pan and mix well with the onions and garlic. Pour in the beer. Add the bouquet garni, vinegar and brown sugar. Stir everything.
• Cover and simmer for 1 1/2 – 2 hours or until the beef is fork-tender. Adjust the seasoning if necessary. Remove the bouquet garni. Garnish with some fresh chopped parsley, if desired.
• Serve with fries, bread or rice! Pour all that yummy sauce on top!

Notes

 

TIPS & TRICKS

*Bouquet garni is a bundle of herbs usually tied together with a string or placed inside a small sachet and is cooked with the other ingredients but is removed before the food is served. The herbs may vary but the usual ones are thyme, bay leaves, and parsley. You can use fresh like the photo below or buy the dried ones in a sachet.

Keyword Beef and Beer Belgian Stew, beef flemish stew, belgian stew slow cooker, belgian stew stovetop or oven, bruges flemish stew, Carbonnades a la Flamande

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Last updated on August 19th, 2024 at 11:44 am