Carbonade Flamande

Why not try and make a delicious beef stew?


  • 1.35 kg stewing beef (cubed)
  • 4 medium onions (sliced)
  • 50 g butter
  • 285 ml ale (e.g. smithwicks)
  • 1 tsp french mustard
  • 1 tblsp red wine vinegar
  • 1 heaped tablespoon flour
  • 1 level tablespoon brown sugar
  • 2 bay leaves
  • 285 ml beef stock
  • pinch of dried or sprig of fresh thyme
  • salt and black pepper


  1. Melt the butter in a frying pan and fry the sliced onions until golden, then put into a casserole.
  2. Add the beef to the pan and brown with the bay leaves.
  3. Sprinkle the flour over, then add the beer and stock.
  4. Season it, adding the sugar, herbs and mustard.
  5. Cover the casserole and cook in a slow oven 160°C (325°F/Gas 3) for one and a half hours.
  6. Add the vinegar just before serving.
  7. Try boiled spuds and any salad you can think of to accompany it.


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