Carbonnade Flamande – Flemish Beef and Beer Stew

Carbonnade is a Belgium / Flemish iconic stew which features fork-tender chunks of beef and plenty of caramelized onions bathed in a hearty beer broth. French fries are considered a classic accompaniment to Carbonnade Flamande, but mashed potatoes, crusty bread, pasta or simple roasted vegetables are also excellent. The classic choice of beer for Carbonnade is usually brown ale, but it can also be made a dark or golden ale, depends on what you prefer. Try not to add too many different types of vegetables to the stew, just keep it simple with onions. Tomatoes, leeks or carrots have no place in Carbonnade Flamande, which is best the traditional way. This recipe can be adapted for your instant pot (about 45 minutes) or slow cooker (4-5 hours at slow), but the browning and caramelizing steps are still required.


150 g Pancetta, chopped (or bacon) 1.5 kg Chuck roast, cut into 2-inch chunks Salt and freshly milled black pepper 3 Onions, peeled, halved and thinly sliced 3 Garlic cloves, peeled and lightly crushed 3 tbsp Plain flour 375 ml Brown ale (Belgian Dubbel if possible) 250 ml Beef stock 4 Fresh thyme sprigs (or ½ tsp dried thyme) 2-3 Bay leaves 1 tbsp Apple cider vinegar 1 tbsp Dark brown sugar

Cook chopped pancetta or bacon in an oven safe pot over medium high heat. Cook until brown. Remove from the pan and set aside.
Pat the beef chunks dry with paper towel and season them well with salt and black pepper. Working in 3-4 batches, add beef to the pot and brown on all sides. Do not overcrowd the pot or they won’t brown properly. Transfer the browned beef to a separate bowl.
Pre-heat your oven to 160C/320F.
In the same pot, add in sliced onions and cook the onion on medium-low heat until caramelised. This would take 25-30 minutes. Don’t try to rush the process.Add in crushed garlic and sauté for a minute. Sprinkle in flour and sauté until it gets a little brown.
Pour in the beer and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, apple cider vinegar, brown sugar, pancetta, browned beef chunks and stir to combine.
Cover with the lid and place in the oven. Let cook for 2-2.5 hours, until the beef is fork tender. Remove the lid and bake for a further 30 minutes or until sauce has thickened. Serve with crusty bread and sprinkled with extra parsley.

30 comments:

Tom 28/11/25 13:11: ...Angie, this looks like a wonderful dish for a cold day!
Judee 28/11/25 14:38: Looks like a hearty winter stew. I love your second quote about Americans. so true.
Anonymous 28/11/25 14:58: Yummy-Christine cmlk79.blogspot.com
DEZMOND 28/11/25 15:02: I used to use beer for making very crunchy sesame cracker/waffles.
Carol @Comfort Spring Station 28/11/25 15:31: It looks amazing!
Martha 28/11/25 15:50: This looks so good, Angie. I'm definitely going to have to try this!
eileeninmd 28/11/25 16:34: Looks delicious Angie, would be nice with some potatoes.
Take care, have a great day and a happy weekend!
Ben | Havocinthekitchen 28/11/25 16:46: What a fabulous recipe, Angie. This beef and beer stew is the kind of deep-comfort food I’m always drawn to - rich, hearty, and perfect for cooler weather.
Pattie @ Olla-Podrida 28/11/25 17:53: We have snow coming tomorrow, and after all of the turkey, I’m ready for something comforting like beef stew. This looks really good and I just happen to have a chuck roast in the freezer.
Christine 28/11/25 20:23: Delicious
Lola Martínez 28/11/25 20:26: Me parece un guiso contundente pero exquisito, no me pondría una ración muy grande porque no me gusta llenarme en exceso, pero no dejaría nada en el plato.
Linda's Relaxing Lair 28/11/25 20:41: The photos and presentations are gorgeous! This looks succulent and hearty!
Garfield 28/11/25 21:51: Só de olhar para essa comida, ela já nos nutre. rsrsrsrs

Nova tirinha publicada. 😺

Abraços 🐾 Garfield Tirinhas Oficial.
peppylady (Dora) 28/11/25 22:13: This is something I need to try.
Anonymous 28/11/25 22:14: Our daughter-in-law is Belgian — I’ll send her this recipe. We made waffles for Thanksgiving morning, yesterday. And we are having steak frites tonight — she makes the best fries. I have never made Carbonnade… I will need to try your recipe. ~ David (C&L)
J.P. Alexander 28/11/25 23:57: Gracias por la receta. te mando un beso.
roentare 28/11/25 23:57: The stew really looks so good
Brian's Home Blog 28/11/25 23:58: I'll bet the flavors are amazing!
Anonymous 29/11/25 05:09: I will make this as a reminder of our trip to Belgium.
Tandy (Lavender and Lime) https://tandysinclair.com
Maria Grazia Ferrarazzo Maineri 29/11/25 11:03: It looks so tasty, Angie! The perfect dish in these cold days.
Margaret D 29/11/25 12:01: Looking good and tasty, Angie.
Jeff the Chef 29/11/25 13:56: You don't have to convince me! I'm getting out my Instant Pot right now!
ellie 29/11/25 17:40: Oh, you have been busy! Delightful dish!
Caitlin&Megan 29/11/25 17:41: Oh, love to try this!
MELODY JACOB 30/11/25 02:41: The traditional approach to Carbonnade with pancetta and brown ale is definitely the way to go. Thanks for sharing this delicious, cozy stew, perfect for this time of year.
roentare 30/11/25 07:14: This is a hearty dish indeed!
Cooking Julia 30/11/25 14:40: This French dish is a favorite here, glad you made it!
My name is Erika. 30/11/25 15:31: I pretty raw and chilly at my house today so this looks like the perfect meal for the weather. And it looks yummy too. Happy start to December to you.
Frank 30/11/25 16:52: Gorgeous! This dish is on my regular rotation during the winter months. Out of this world delicious and so very comforting.
Lowcarb team member 1/12/25 01:51: A wonderful dish for cooler months.

All the best Jan