Flemish beef stew in a cast iron casserole: tender beef with beer
Grandma's Notebook · Dishes that take their time
Meat that falls apart at the touch of a fork, onions that are almost caramelized, and a dark beer sauce that begs for a piece of bread: the Flemish carbonnade in a casserole dish It has all the hallmarks of a Sunday meal when the cold weather returns.
It is also written Flemish carbonnade. In this gingerbread and mustard version, the beef simmers gently, no marinating required. Here are the quantities for six people, guidelines for when the meat is ready, and steps to achieve a rich, coating sauce.
The cooking time includes approximately 30 minutes to brown the meat and prepare the sauce, followed by 3 hours of simmering. Allow about 3 hours and 55 minutes in total, longer if the cut of beef requires it.
Ingredients for Flemish carbonnade (serves 6)
- 1.2 kg of braising beef : chuck or brisket, cut into cubes of approximately 4 cm
- 600g of yellow onions, that's about 4 large onions
- 75 cl of dark beer, malty and slightly bitter
- 10 to 20 cl of hot water, to be added only if necessary
- 60g of gingerbread, that's about 3 slices, depending on their thickness
- 2 tablespoons of mustard, approximately 30 g
- 10 g of brown sugar, or brown sugar
- 1 tablespoon of apple cider vinegar, approximately 15 ml
- 30g of butter
- 1 tablespoon of neutral oil
- 2 sprigs of thyme and 1 bay leaf
- Salt and freshly ground pepper
The equipment: A casserole dish with a lid, about 5 liters in size, a wooden spoon, a cutting board, and a knife. The gingerbread helps thicken the sauce: this version doesn't require any additional flour.
For four people, use two-thirds of the quantities and start with 50 cl of beer. The simmering time remains close to that of the recipe for six.
Step-by-step preparation in a casserole dish
1. Prepare the meat and onions
Pat the beef cubes dry with paper towels; a dry surface browns better. Peel the onions and slice them thinly. Keep the gingerbread and mustard handy.
Lightly salt the meat. You will adjust the seasoning at the end, once the sauce has reduced.
2. Brown the beef in small batches
Pour the oil and half the butter into the casserole dish, then heat gradually over medium heat.Brown the meat in two or three batches, about 15 to 20 minutes in total. The cubes should remain spaced apart: if you fill the bottom of the pan completely, they will release their juices and brown less well.
Turn them over when the first side is nicely browned, then set them aside on a plate. The brown juices remaining at the bottom will flavor the sauce; they should be golden, never black.
3. Let the onions become soft
Reduce the heat slightly. Add the remaining butter and the onions to the same pot. Let them soften for 10 to 12 minutes, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. If the bottom starts to stick, add a teaspoon of water.
Stir in the brown sugar, mix for a minute, then pour in the vinegar. Add a small glass of beer to loosen any remaining juices. Return the meat to the pan with its juices, along with the thyme and bay leaf.
4. Add the beer and the gingerbread with mustard.
Pour in the remaining beer. The liquid should almost reach the level of the meat, without drowning it in too much broth. Add a little hot water if your pot is wide and the level is too low.
Spread the three slices of gingerbread with mustard, then place them on the meat. mustard-colored side down. Bring to a gentle simmer.
5. Simmer, covered, very gently
Cover and simmer. about 3 hours on very low heat. A few small bubbles are enough: the sauce should not boil vigorously. Once the gingerbread has softened, gently stir it in.
Check occasionally that the bottom isn't sticking and that there's enough liquid. Add a little hot water if necessary. Start checking for tenderness after 2 hours and 30 minutes: a fork should easily pierce a piece. If the meat is still firm, continue cooking in 20- to 30-minute increments.
In the oven: After bringing the mixture to a simmer on the stovetop, place the covered casserole dish in a preheated oven at 150°C (300°F) for approximately 3 hours. Check the sauce level halfway through cooking and extend the cooking time if the beef is not tender. Ensure your casserole dish and its knob are suitable for this temperature.
6. Adjust the sauce and serve
Remove the thyme and bay leaf. Taste, then adjust the salt and pepper. If the sauce is too thin, let it reduce gently uncovered for 10 to 15 minutes; if it is too thick, thin it with a little hot water.
Serve when the sauce coats the meat and the back of a spoon. Place the casserole dish on a trivet and use oven mitts: the handles will stay hot.
What meat and what beer should I choose?
Chuck or rump steak for a melt-in-your-mouth beef
Choose cuts suitable for braising, which benefit from long cooking times. Chuck roast makes generous pieces; brisket is also a good option. Ask your butcher for meat intended for stewing and for uniformly sized cubes so they cook at the same rate.
Beef cheek is another option, which should be bought trimmed. It may require longer cooking times: rely on the feel of a fork rather than a specific time.A cut of meat intended for quick cooking, such as a steak, will not give the same texture.
A dark, slightly bitter beer, rather than a very hoppy one.
A malty brown ale, with notes of grain and caramel, pairs well with onions and gingerbread. Avoid very bitter beers, especially IPAs: reducing the sauce can concentrate that bitterness.
The gingerbread already adds sweetness. So start with the amount of sugar indicated, then taste before adding more. A pale ale would work, but it will result in a lighter, less dark sauce.
How to fix a carbonnade that is too runny, bitter, or still firm?
| What you observe | The move to try |
|---|---|
| The beef remains firm | Continue simmering, covered, for 20 to 30 minutes. Check that there is still enough liquid. |
| The sauce is too runny | When the meat is tender, uncover and reduce gently for 10 to 15 minutes. Stir to prevent sticking. |
| The sauce is too thick | Add a few spoonfuls of hot water, mix and check the seasoning. |
| Bitterness prevails | Add a little water and a small pinch of brown sugar, then taste. Very bitter beer or burnt juices are difficult to completely correct. |
| The sauce is too sweet. | Add the vinegar in small amounts, half a teaspoon at a time, tasting between each addition. |
The lid limits evaporation during simmering; the final reduction then takes place uncovered. These two stages do not serve the same purpose. There's no need to turn up the heat high to tenderize the beef more quickly.
What should carbonnade be served with, and can it be prepared the day before?
French fries are a classic side dish. For a winter meal, mashed potatoes, steamed potatoes, or tagliatelle also allow you to enjoy the sauce. Add a green salad for a touch of freshness.
To receive without rushing: Prepare the carbonnade the day before and cook it until the meat is tender. Divide it among shallow containers to cool quickly, then refrigerate no later than two hours after preparation. Do not leave a large pot to cool overnight on the countertop.
The next day, return the required portion to a casserole dish, add a little water if the sauce has thickened, and gently reheat, covered, until the dish is piping hot throughout. Stir carefully to preserve the pieces.
Conservation : Keep leftovers in a sealed container in the refrigerator at a maximum of 4°C and consume them within three days. To freeze, divide the cooled preparation into airtight, dated portions; defrost in the refrigerator before reheating.Find the ANSES domestic hygiene guidelines.
From the first slow-cooked dish to large family meals
The casserole dish that we bring out all winter long
For this recipe, choose a 5-liter pot with a lid and some space above the sauce. A round casserole dish works very well; an oval one can also be used to cook poultry or a roast another time.
Looking for a piece for your stews, or several utensils to equip your kitchen? Here are two ways to rediscover the spirit Mamie Cocottes at your table.
For stews: the oval Cherry Red casserole dish
The format 31 cm To prepare carbonnade for six people, then alternate with beef bourguignon or a roast. Induction and oven compatible according to its specifications, it goes from cooking to serving.
See the Cherry Red casserole dish · 31 cm
To equip yourself: the 7-piece Cyan Blue set
A round casserole dish, a stockpot, a saucepan, a frying pan, a grill, and a gratin dish to vary your seasonal meals. An option to consider if you want to equip yourself for multiple uses; The oval casserole dish is sold separately..
Discover the contents of the setDo you prefer a touch of blue at the table? The oval casserole dish, Cyan Blue, 31 cm Offers the same format. Sizes, prices and delivery conditions are indicated on each product page.
Your questions about Flemish carbonnade
Carbonade or carbonnade: is there a difference?
Both spellings refer to the same beef stew with beer, associated with the cuisines of Northern France and Belgium. Family recipes vary: some use ordinary bread, others gingerbread.
Should the meat be marinated?
Not for this version. The meat is browned, then simmers directly in the beer with the onions and herbs. So you can start without any preparation the day before.
Can you make carbonnade without gingerbread?
Yes, with country bread spread with mustard. The sauce will be less spicy and less sweet. Start with the same amount of bread and adjust its consistency at the end of cooking.
Can the beer be replaced with a non-alcoholic version?
A dark beer labeled 0.0% ABV will maintain a similar flavor profile. You can also use beef broth, but be aware that the taste will be different. Boiling a regular beer does not guarantee that the alcohol will be completely removed.
What size casserole dish is needed for 4 or 6 people?
Allow approximately 4 liters for smaller quantities serving four people and around 5 liters for six. Leave some room for stirring and check that the base of the casserole dish is suitable for your stovetop.
How do I clean the casserole dish after simmering?
Let it cool slightly, then use soapy water and a soft sponge. Soak the residue instead of scraping it off with metal. See our Care and use guide for enameled cast iron for recommendations tailored to your utensils.
