Beef carbonnade flamande
This classic Belgian beef stew, carbonnade flamande, is known for tender beef cooked in a rich beer-based sauce. We’ve used Belgian style dark beer for a hearty flavour.
Ingredients · Servings 4
- ¼ cup (35g) plain flour
- ¼ cup (60ml) olive oil
- 1.2 kg gravy beef, trimmed, cut into 3cm pieces
- 4 rindless bacon slices (260g), chopped coarsely
- 1 large brown onion (200g), sliced thinly
- 3 cloves garlic, crushed
- 1 teaspoon caraway seeds
- 1½ cups (375ml) Belgian-style beer
- 1 cup (250ml) beef stock
- ¼ cup (70g) tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 tablespoon fresh thyme leaves, extra
- 1 tablespoon small tarragon leaves, extra
Method · 8 h 30 min
- Place flour in a large bowl; season.
- Heat 2 tablespoons of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat beef in flour; shake off excess (reserve excess flour). Cook beef, in batches, turning, for 5 minutes, or until well browned. Remove from cooker.
- Reduce cooker to sauté (MEDIUM) setting. Heat remaining oil in cooker; cook bacon, stirring, for 5 minutes until browned. Add onion, garlic and caraway seeds; cook, stirring, for 5 minutes or until onion softens. Sprinkle with reserved excess flour; cook, stirring, for 3 minutes. Gradually stir in beer, then stock, paste, sugar and vinegar; bring to the boil. Add thyme and tarragon.
- Return beef to cooker. Cook, covered, on low, for 8 hours. Discard thyme and tarragon; season to taste.
- Serve carbonnade flamande topped with extra thyme and tarragon.
What to serve with carbonnade flamande
Serve with garlic bagels or, if you prefer, mashed potato and garlic beans or chilli-garlic broccolini or grilled crusty bread to mop up the juices.
Storing advice
Refrigerate beef carbonnade flamande in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
See this Test Kitchen article for advice on safely freezing food.
