Carbonades À La Flamande Recipe

Name: Carbonades À La Flamande
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lean beef for stewing, cut into 1/2-inch cubes; 1/4 cup all-purpose flour; 1/4 cup vegetable oil; 1 large onion, sliced; 3 cloves garlic, minced; 1/4 cup chopped fresh parsley; 2 tablespoons red wine vinegar, divided; 1 1/2 tablespoons firmly packed dark brown sugar; 1 tablespoon dried whole thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf; 1 (10 1/2-ounce) can beef consomme, undiluted; 1 (12-ounce) can beer; Hot buttered noodles

Servings: persons

2 pounds lean beef for stewing, cut into 1/2-inch cubes
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar, divided
1 1/2 tablespoons firmly packed dark brown sugar
1 tablespoon dried whole thyme
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 (10 1/2-ounce) can beef consomme, undiluted
1 (12-ounce) can beer
Hot buttered noodles

1
Dredge meat in flour; saute in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.
2
Saute onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.
3
Add beef consomme to skillet. Bring consomme to a boil, scraping any browned bits from skillet. Pour consomme and beer over meat mixture, stirring until well blended. Cover and bake at 325u00b0 for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.
4
Serve stew immediately over hot buttered noodles.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds lean beef for stewing, cut into 1/2-inch cubes, 1/4 cup all-purpose flour, 1/4 cup vegetable oil, 1 large onion, sliced, and more.

Yes, Carbonades À La Flamande falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carbonades À La Flamande

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions