Ingredients for 4

1 kg (35 oz) beef in 4 cm (or 1.5 inch) cubes
750 cl (3.2 cups) dark Belgian beer
50g (1.8 oz) butter
10g (0.35 oz) grain mustard
10g (0.35 oz) dark candy sugar
40g (1.40 oz) flowing flour
2 large onions
1 clove garlic
Pepper, salt
2 cloves
1 bay leaf

Recipe

Peel and finely chop the onions. Peel and crush the garlic. Cut the beef into bite-sized cubes.
In a deep pot, heat 15g of butter over medium-high heat. Add the pieces of beef and brown them on all sides, allowing them to develop a deep brown color. This process should take about 5–7 minutes. Once browned, season the meat with salt and pepper, take it out of the pot and set it aside.
In the same pan, add the remaining 15g of butter. Once melted, add the chopped onions and crushed garlic. Cook over medium-high heat until the onions become soft and translucent, about 5–7 minutes. Stir in the dark candy sugar, allowing it to caramelize slightly, which will add a rich sweetness to the dish. Pour in the dark beer to deglaze the pan, scraping up any browned bits left from the beef.
Return the browned beef to the pan. Add the cloves and bay leaves, and stir to combine all ingredients. Cover the pan with the meat. Reduce the heat to low and let the stew simmer gently for at least 2.5 hours, stirring occasionally. The meat should become tender, and the flavors should meld together.
In a separate small pan, melt about 15g of butter over low heat. Once the butter has melted, add the flour, stirring constantly to avoid lumps. Cook the mixture on low heat for at least 5 minutes to remove the raw flour flavor, being careful not to burn the flour. Once the roux has reached a light golden color, gradually add about 200 ml of the cooking liquid from the beef, stirring constantly until the sauce thickens. Set the roux aside.
After the stew has simmered and the meat is tender, stir in the roux, ensuring the sauce thickens further and becomes smooth. Continue to cook for a few more minutes to allow the flavors to blend.
Stir in the mustard. It will complement the sweetness of the caramelized onions. Taste and adjust the seasoning with salt and pepper as needed.

Slow Cooking

The key to this dish is the slow cooking process. The long stew time allows the flavors to develop fully, and the meat becomes meltingly tender.

Beef

The best beef for Carbonnade Flamande is a cut that becomes tender and flavorful with slow cooking. Beef chuck or brisket are ideal choices, as they have a good amount of fat and connective tissue that break down during the long simmer, making the meat juicy and melt-in-your-mouth tender. These cuts hold up well in the stew, absorbing the flavors of the beer and aromatics. Avoid lean cuts like sirloin, as they can dry out and lack the rich texture needed for this hearty dish. For the best results, choose well-marbled meat that will enhance the stew’s richness and depth.

Cloves

Cloves add a subtle warmth and aromatic depth to this dish, enhancing the richness of the stew’s beer-based sauce. Their slightly sweet, spicy flavor complements the caramelized onions and balances the maltiness of the beer. Used sparingly, cloves help elevate the dish with a fragrant, earthy note that lingers without overpowering the other ingredients.