Flemish carbonnade or Flemish stew is a dish from Belgium and northern France, consisting of pieces of meat stewed in a beer sauce.
The word "carbonnade" comes from the word "charcoal" because this dish was stewed for a long time on charcoal embers. In Dutch we speak of stoofvlees.
It is often accompanied by French fries, boiled potatoes or stoemp (mashed potatoes and root vegetables).
It is widely available in restaurants and snack bars in Belgium and the Netherlands.
Ingredients for 6 persons
2kg beef (cheap cuts), 500gr salted bacon (belly), 200gr pork rind (optional), 5 big onions, 1 liter brown or amber beer, 1 liter veal stock, 7 to 8 slices French spice bread, 6 tbsp mustard, 30gr butter, 1 bunch of thyme, 5 long black peppercorns, 6 to 8 cloves, 4 to5 bay leaves, 2 ½ tbsp beet sugar or brown sugar , 3 to 4 tbsp vinegar, Salt to adjust
Side dish: Belgium chunky fries, salad greens and sliced tomatoes.
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Photography: Wessel Woortman
Video montage: Wessel Woortman
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Flemish Stew | French bistro Recipe
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