Flemish Carbonnade Recipe

Name: Flemish Carbonnade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 12 kg lean beef steaks, fat removed and cubed; 4 bay leaves; 4 large onions, diced; 3 teaspoons stoofvlees seasoning; 2 (330 ml) bottles dark beer; 1 teaspoon prepared mustard; 2 teaspoons brown sugar; 3 tablespoons butter; olive oil; fresh ground black pepper, to taste

Servings: persons

1 12 kg lean beef steaks, fat removed and cubed
4 bay leaves
4 large onions, diced
3 teaspoons stoofvlees seasoning
2 (330 ml) bottles dark beer
1 teaspoon prepared mustard
2 teaspoons brown sugar
3 tablespoons butter
olive oil
fresh ground black pepper, to taste

1
Pour a little oil in the bottom of a large, heavy-bottomed saucepan and add the butter.
2
When melted, add half of the meat, pepper and a third of the seasoning mix.
3
Brown well and remove from the pot.
4
Repeat with the rest of the beef.
5
When browned, add in the first batch of meat and the onions.
6
When the onions have wilted, add the bay leaves, mustard and remaining seasoning.
7
Mix well.
8
When this has cooked for about 5 minutes, add in the beer and sugar.
9
Bring to a simmer and cover.
10
Cook for about 1-1/2 hours or until beef is tender.
11
Add more liquid as needed.
12
Before serving, bring back to the boil and if desired, thicken with flour.
13
Serve with french fries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 12 kg lean beef steaks, fat removed and cubed, 4 bay leaves, 4 large onions, diced, 3 teaspoons stoofvlees seasoning, and more.

Yes, Flemish Carbonnade 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.

Flemish Carbonnade

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