Carbonnade a la Flamande Pot Bowl
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5 from 9 votes

Carbonnade a la Flamande - Beef Stew with Belgian Dubbel Ale

Succulent beef slow cooked in rich Belgian ale. Pair with more Belgian ale for a slice of heaven.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Entree, Main Course
Cuisine: Belgian, Flemish
Servings: 4 -6 servings
Calories: 527kcal
Author: CraftBeering


  • 2 lbs beef shank or chuck cut into small cubes
  • 1 cup of smoked pork lardons or bacon cut into small pieces pork jowl works great
  • 3 medium yellow onions chopped
  • 1 2/3 cups beef stock
  • 2 cups dark Belgian ale
  • 1 tbsp unsalted butter
  • 1/4 cup flour
  • 2 tbsp whole grain mustard
  • 2 tbsp soft brown sugar
  • 2 tsp dried thyme
  • 3 bay leaves
  • 1 tsp ground allspice
  • 1 tsp salt
  • pinch of black pepper


  • Turn oven on to 300° F.
  • Heat a large heavy pot (with a lid) over medium-high heat and melt the butter.
  • Add the lardons and cook them until crisp.
  • Turn the heat down to medium-low and add the onions. Stir well and cook until translucent.
  • Add the dried thyme and ground allspice and mix them with the onions and lardons.
  • Add the beef cubes, dust them with flour and turn them around a few times.
  • Add the mustard and brown sugar and stir.
  • Add the beef stock and beer and stir again.
  • Turn up the heat and bring to a boil.
  • Add the bay leaves, salt and pepper, give a final stir and cover with the lid.
  • Put the covered pot in the oven and cook for 3 hours. Check to see if the meat is fork tender (it should be) and if needed cook for another 30 mins.



Calories: 527kcal | Carbohydrates: 22g | Protein: 51g | Fat: 18.9g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 11mg | Potassium: 703mg | Fiber: 2.5g | Sugar: 7.4g | Calcium: 30mg | Iron: 30.2mg