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Flemish beef stew recipe (carbonnade flamande)

5 January 2015 · Natacha 7 Comments

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Flemish beef stew recipe (carbonnade flamande)

Carbonnade flamande is a traditional Belgian recipe also extensively served in the north of France. This is a delicious beef and onions stew made with beer. The secret ingredient is to crumble some gingerbread one hour before serving. Sure this recipe takes some time. You will need to leave it to cook for three hours. But this is so delicious that you will not mind. Like his cousin, beef bourguignon, meat becomes so tender that it will be melting in your mouth.

Be carefull on the choice of your beer. A brune or red abbey beer will be more appropriate.

I love beef stews… long time to cook but takes only few minutes to make. That’s the perfect recipes when I have guests. I try to always prepare everything one day before. That way I need only few minutes to heat up the meal again 🙂 and it tastes even better.

Flemish beef stew recipe (carbonnade flamande)

Flemish beef stew recipe (carbonnade flamande)

a French girl "cuisine"
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 20 mins
Course Main
Cuisine French
Servings 6

Ingredients
  

  • 1.5 kg. shin beef cut into large cubes (3.30 lb.)
  • 60 gr. of butter 1/4 cup or 2.14 oz.
  • 4 onions
  • 2 garlic cloves pressed
  • 2 tablespoons of flour
  • 1 bouquet garni
  • 1 l. of beer 1 US quart or 33.3 oz.
  • 3 slices of gingerbread
  • 1 tablespoon of brown sugar
  • 1 tablespoon of Dijon mustard
  • salt
  • pepper

Instructions
 

  • Peel and slice onions.
  • Melt butter in a large casserole dish. Brown meat on each side and reserve.
  • Fry onions, add meat. Spread flour and coat meat. Add red beer, bouquet garni, salt, pepper and pressed garlic. Cover (mandatory) and leave to cook for 2 hours on low heat.
  • Crumble gingerbread. Add in casserole dish with Dijon mustard and brown sugar. Leave to cook for another hour.
  • Serve with fresh pasta or French fries. Personally I like it more with fresh pasta; but this is your choice to make :-).

0 / 5. Votes: 0

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Beef, Main course, Meat, Salty, Winter recipes

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Comments

  1. chef mimi says

    12 January 2015 at 21 h 06 min

    Delicieux! Nothing much better than a hearty beef stew this time of year!

    Reply
    • a French girl "cuisine" says

      12 January 2015 at 23 h 28 min

      Thank you chef mimi! Yes that was delicious. Will not wait a long time to make another one.

      Reply
  2. Gene Evanson says

    15 November 2017 at 4 h 52 min

    Wondering what kind of “garni” you are meaning?

    Reply
  3. John Lancaster says

    15 April 2019 at 12 h 18 min

    Merci beaucoup- fortunate enough for a friends wife to cook this for me – she used the gingerbread and also insisted on using ‘sucre blond saveur candi’ – gave me a packet to try 🙂

    Reply
    • a French girl "cuisine" says

      18 August 2019 at 9 h 44 min

      That’s always nicer to be two in the kitchen!

      Reply
  4. Lynn says

    3 April 2022 at 20 h 09 min

    Silly question, do you add the crumbled gingerbread to the stew and stir it in or let it sit on top. I realize the brown sugar and Dijon. Upstairs is stirred in.

    Reply
    • Natacha says

      7 April 2022 at 22 h 25 min

      Hello Lynn, it is not a silly question. I stir then. It is gonna melt into the sauce !

      Reply

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My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life! Read more...

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