What Is Carbonnade Beef Stew?
Known as “Carbonnade a la Flamande”, this Belgian beef stew is made with hearty Belgian ale and plenty of onions. The flavor is a little sweet and sour, the sweet from the onions and either a little added sugar or tomato paste and the sour from a touch of mustard or vinegar. Since I first posted this recipe I’ve made a few adjustments to the recipe itself, and we’ve received several recommendations for which ale to use (check the comments).
Why Use Belgian Ale?
The general view is that you should try to use a Belgian ale for this stew. If you can’t find a Belgian ale or a Belgian-style ale, you can try Newcastle Brown Ale or Anchor Steam (the last two recommended by Cooks Illustrated for their carbonnade). We found a couple of American ales made in the Belgian style at our local Whole Foods and for our most recent batch of stew used a bottle of Ommegang Abbey Ale. Apparently, it is also traditional to include some beef liver with the stew. We passed on this, but if a stew exists that could hold up to the strong flavors of liver, this one would be it. Wonderfully hearty, flavorful, and filling.
Ommegang Abbey AleChimay BlueLeffe BruneNew Castle Brown AleSam Smith’s Brown AleAnchor Steam
Or, support your local craft brewer. Ask them what they have that’s close to a Belgian dubbel.
What To Pair With Carbonnade Flamande
Potatoes are the most traditional pairing with this beef stew. Try mashed potatoes or French fries. Buttered noodles pair well, too. If you want to add some vegetables to round out the meal, try one of these simple veggie sides.
Quick and Easy Asparagus Roasted Parsnips French Green Beans With Butter and Herbs Classic Glazed Carrots Roasted Brussels Sprouts
Storing and Freezing
Like most stews, carbonnade is even better the second day as the flavors meld together as it sits in the fridge. Go ahead and make and refrigerate the entire stew a day ahead or refrigerate or freeze the leftovers with confidence.
Refrigerate, tightly covered, for up to 4 days. Reheat on the stovetop over medium heat until heated through and the beef reaches 145°F.Freeze in a freezer safe zipper bag or container for up to 3 months. Defrost overnight in the refrigerator. Reheat on the stovetop over medium heat until heated through and the beef reaches 145°F.
You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter. You can also use a couple slices of bread, instead of adding flour, to thicken the stew. Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer the browned beef to a separate bowl. Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About 30 minutes before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
