Carbonnades A La Flamande Recipe

Name: Carbonnades A La Flamande
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large yellow onions, halved lengthwise and sliced thin; 2 tablespoons butter; 4 tablespoons olive oil, divided; 3 pounds beef stew meat, or chuck roast cut in 1 inch or so cubes; salt, pepper, flour; 1 1/2 teaspoons dried rosemary leaves, crumbled; 1 teaspoon dried thyme; 1 12 ounces bottle dark beer; 2 cups beef stock; 1 tablespoon brown sugar; 1 1/2 tablespoons Dijon mustard; 1 tablespoon cornstarch; cooked egg noodles, for serving

Servings: persons

6 large yellow onions, halved lengthwise and sliced thin
2 tablespoons butter
4 tablespoons olive oil, divided
3 pounds beef stew meat, or chuck roast cut in 1 inch or so cubes
salt, pepper, flour
1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried thyme
1 12 ounces bottle dark beer
2 cups beef stock
1 tablespoon brown sugar
1 1/2 tablespoons Dijon mustard
1 tablespoon cornstarch
cooked egg noodles, for serving

1
Melt the butter with 2 tbsp of the olive oil in a Dutch oven. Add the onions and cook over medium high heat, stirring, until they begin to soften. Lower heat to medium and cook, stirring occasionally, until they caramelize. Remove to a bowl.
2
Salt and pepper beef and dust liberally with flour. Heat remaining olive oil in same Dutch oven and brown the beef in batches, removing to bowl with onions when browned.
3
Deglaze Dutch oven with beer, being sure to scrape up all the browned bits. Add beef and onions back to pot, along with beef stock, rosemary and thyme. Reduce heat to medium low, cover, and simmer for 2 hours.
4
Add brown sugar and mustard, stirring to blend, and cook for another 30 minutes. Taste and adjust seasonings. Dip out a half-cup of broth, allow it to cool, and stir in cornstarch until smooth. Add back to pot and cook for another 15 minutes.
5
Serve in wide, shallow bowls over egg noodles.

1136

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 large yellow onions, halved lengthwise and sliced thin, 2 tablespoons butter, 4 tablespoons olive oil, divided, 3 pounds beef stew meat, or chuck roast cut in 1 inch or so cubes, and more.

Yes, Carbonnades A La Flamande falls under the Soups & Stews 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!

Carbonnades A La Flamande

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions