# Belgian Beef and Beer Stew (Carbonnade Flamande)

A classic, savory beef stew featuring tender chunks of beef slow-cooked in amber or brown ale, onions, and thickened with mustard-topped bread.

- Servings: 6 servings
- Prep time: 20 min
- Total time: 195 min
- Category: Dinner
- Difficulty: medium
- Language: en

## Ingredients

- 3 lb boneless beef chuck roast, cut into 2-inch pieces
- kosher salt
- black pepper
- 2 tbsp vegetable oil
- 3 large yellow onion, halved and thinly sliced
- 1 12 oz bottle amber or brown ale
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 4 sprig fresh thyme
- 2 slice sandwich bread
- 2 tbsp dijon mustard

## Instructions

1. Pat the beef completely dry and season with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches.
3. Reduce heat to medium, add the onions and a pinch of salt to the pot, and cook until soft and golden.
4. Pour in the beer to deglaze the pot, then add the broth, brown sugar, vinegar, and thyme.
5. Return the beef and collected juices to the pot.
6. Spread mustard on one side of each bread slice and place them on top of the stew, mustard-side up.
7. Cover and braise in a 325°F oven until the beef is fork-tender.
8. Remove thyme stems and stir the stew to incorporate the dissolved bread.

## Equipment

- dutch oven
- tongs
- knife
- cutting board
- spoon

## Tips

- Use 1 teaspoon of dried thyme if fresh is unavailable.
- Adjust with additional salt, pepper, or a splash of cider vinegar at the end to brighten the flavor.

## Source

- Original video: https://www.facebook.com/reel/2011398996079567/?fs=e&mibextid=wwXIfr&fs=e
- Creator: 12 Tomatoes
- Recipe page: https://www.cliprecipe.com/recipe/ff293e7b-5bdc-4e51-a8ee-759c9576ba55
- Extracted: 2026-11-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt