Carbonnade a la Flamande - Beef Stew with Belgian Dubbel Ale

Carbonnade a la Flamande is a traditional Flemish beef stew made with strong Belgian ale and has deep, earthy, sweet and slightly sour flavors.

5 from 9 votes

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Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: servings

Calories: 527kcal

Author: Milena Perrine

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 ⅔ cups beef stock
2 cups dark Belgian ale
1 tablespoon unsalted butter
¼ cup flour
2 tablespoon whole grain mustard
2 tablespoon soft brown sugar
2 teaspoon dried thyme
3 bay leaves
1 teaspoon ground allspice
1 teaspoon 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.