Carbonade flamande

Name: Carbonade flamande
Total time: 180 min
Yield: Serves 6
Cuisine: Nord
Ingredients: 1.2 kg (2⅔ lb) beef chuck, cubed; 4 large onions; 50 g (3½ tbsp) lard (or butter); 2 slices French spice bread (pain d'épices); 2 tablespoons Dijon mustard; 500 ml (2 cups) dark beer (such as Chimay or Leffe Brune); 2 tablespoons brown sugar; 1 tablespoon cider vinegar; 1 bouquet garni; Salt, pepper

Flemish beef and dark beer stew

⏱ 180 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)beef chuck, cubed
4large onions
50 g (2 oz)lardor butter
2 slicesFrench gingerbread (pain d’épices)
2 tbspDijon mustard
500 ml (2 cups)dark beersuch as Chimay or Leffe Brune
2 tbspbrown sugar
1 tablespooncider vinegar
1bouquet garni
Saltpepper

1.2 kg (2.6 lb) beef chuck, cubed
4 large onions
50 g (2 oz) lard or butter
2 slices French gingerbread (pain d’épices)
2 tbsp Dijon mustard
500 ml (2 cups) dark beer such as Chimay or Leffe Brune
2 tbsp brown sugar
1 tablespoon cider vinegar
1 bouquet garni
Salt pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Season the beef cubes with salt and pepper.
Melt the lard in a Dutch oven and brown the beef on all sides.
Set the meat aside and soften the sliced onions until golden in the same pot.
Return the meat and add the brown sugar and vinegar.
Pour in beer to just cover and add the bouquet garni.
Spread the spice bread with mustard and lay the slices on top.
Cover and cook over very low heat for 2½ hours (or in the oven at 150°C / 300°F).
The spice bread breaks down and thickens the sauce.
Adjust the seasoning and serve with homemade fries.