Carbonnade Flamande
Belgium's answer to French boeuf bourguignon — but with beer instead of wine.
Flemish beef and beer stew — slow-braised in Belgian ale with onions and mustard bread. Rich, deeply savoury and the ultimate cold-weather dish.
Ingredients
Method
Brown beef in batches in butter. Remove. Fry onions until golden, about 20 minutes.
Return beef. Add beer, bay and thyme. Simmer 30 minutes.
Spread mustard on bread. Place on top of stew, mustard-side down. Cover and simmer 2 hours.
Remove bread — it will have dissolved into the sauce. Stir and season.
The gingerbread spread with mustard is the Belgian secret ingredient that thickens and flavours the sauce.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
