Carbonade Flamand
Carbonade Flamand is a medium Belgian recipe that serves 6. 520 calories per serving. Recipe by Cook Well w/ Ethan Chlebowski on YouTube.
Prep: 15 min | Cook: 5 hrs 30 min | Total: 6 hrs 5 min
Cost: $25.12 total, $4.19 per serving
Ingredients
- 2.5 lb Beef Chuck Roast (cut into 1½‑inch cubes)
- 1 tbsp Salt (kosher or sea salt)
- 2 tsp Black Pepper (freshly ground)
- 2 tbsp All-Purpose Flour (lightly coats beef for browning)
- 4 slices Bacon (cut into ½‑inch pieces)
- 1 tbsp Unsalted Butter (adds richness to the braise)
- 4 Onion (large, sliced into thin rings)
- 4 cloves Garlic (smashed)
- 2 cup St. Bernardus ABT12 Belgian Quadruple Ale (dark, malty, slightly sweet)
- 1 cup Beef Stock (low‑sodium)
- 1 tbsp Cane Sugar (balances acidity)
- 1 tbsp Apple Cider Vinegar (adds brightness)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 Bay Leaf
- 1 lb French Fries (store‑bought, frozen; cooked in air fryer)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prep Vegetables & Meat
Slice the onions into thin rings, smash the garlic cloves, and cut the bacon into bite‑size pieces. Cube the chuck roast into 1½‑inch pieces. Place everything in separate bowls.
Time: PT5M
Season & Lightly Coat Beef
In a large bowl, toss the beef cubes with 1 tbsp salt, 2 tsp freshly ground black pepper, and 2 tbsp flour until evenly coated.
Time: PT2M
Brown the Beef
Heat 2 tbsp oil in the Dutch oven over medium‑high heat. Working in batches, add the beef cubes and sear without moving for 2 minutes, then flip and sear another minute. Remove browned beef to a plate.
Time: PT7M
Temperature: Medium‑high
Render Bacon & Add Butter
Reduce heat to low, add the bacon pieces and 1 tbsp butter to the pot. Cook until the bacon releases its fat and begins to crisp, about 3 minutes.
Time: PT3M
Temperature: Low
Sweat the Onions & Garlic
Add the sliced onions and smashed garlic to the pot. Stir to coat with the bacon‑butter mixture, then cover with a lid and let sweat on low heat for 45 minutes, stirring occasionally.
Time: PT45M
Temperature: Low
Deglaze with Beer
Remove the lid, increase heat to medium, and pour in 2 cups of St. Bernardus ABT12 ale. Scrape up the browned bits from the bottom, then bring to a gentle simmer.
Time: PT5M
Temperature: Medium
Reduce the Beer‑Onion Mixture
Let the mixture reduce by about half, approximately 5 minutes, until it thickens slightly and the alcohol aroma fades.
Time: PT5M
Temperature: Medium
Add Remaining Braising Liquids & Seasonings
Stir in 1 cup beef stock, 1 tbsp cane sugar, 1 tbsp apple cider vinegar, the thyme sprigs, and the bay leaf. Return the browned beef (and any accumulated juices) to the pot.
Time: PT3M
Oven Braise
Cover the Dutch oven and place it in a pre‑heated oven at 275°F (135°C). Braise for 5‑6 hours, removing the lid for the final 1½ hours to allow the top to brown.
Time: PT5H30M
Temperature: 275°F
Prepare French Fries
While the stew finishes, toss frozen fries with a little oil, season with salt, and air‑fry at 400°F (200°C) for 15‑18 minutes, shaking halfway, until golden and crispy.
Time: PT18M
Temperature: 400°F
Finish & Serve
Remove the stew from the oven, discard the bay leaf, and stir in chopped parsley. Spoon generous portions over plates, top with crispy fries, and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 32 g
- Carbohydrates
- 35 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Contains beef, Contains pork, High protein
Allergens: Gluten (beer, flour), Dairy (butter)
Ingredient Substitutions
- Instead of Beef Chuck Roast: Stew meat, Beef brisket, Beef shank
- Instead of Black Pepper: White pepper
- Instead of All-Purpose Flour: Cornstarch (for thickening later)
- Instead of Bacon: Pancetta, Smoked salt pork
- Instead of Unsalted Butter: Olive oil
- Instead of Onion: Leeks
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of St. Bernardus ABT12 Belgian Quadruple Ale: Other dark Belgian ales, Stout
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Cane Sugar: Brown sugar, Honey (½ tbsp)
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of French Fries: Homemade potato wedges
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Dutch Oven (6‑quart)
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Cups & Spoons
- Oven
- Air Fryer (optional)
- Tongs (optional)
- Oven Mitts
- Small Bowl (for onion scraps) (optional)
Critical Steps — Do Not Skip
- Browning the beef cubes to develop flavor
- Sweating the onions low and slow for 45 minutes
- Reducing the beer‑onion mixture to concentrate flavor
- Long, low‑temperature oven braise (5‑6 hours)
Chef Tips from the Video
- Use a genuine Belgian quadruple ale for authentic malt sweetness; a stout works but changes the flavor profile.
- Deglaze the pot with beer before adding stock to capture all the caramelized bits.
- For extra depth, add a small knob of mustard (1 tsp) with the sugar.
- Let the stew rest 10 minutes after removing from the oven; flavors meld further.
Troubleshooting
Sauce is too thin after braising.
Remove the lid and simmer uncovered for 20‑30 minutes, or stir in a slurry of 1 tsp cornstarch mixed with cold water.
Beef is not tender.
Continue braising for another 30‑60 minutes; low temperature will break down collagen.
Onions stuck to the pot and burned.
Add a splash of stock or water, lower the heat, and deglaze gently.
Storage
Refrigerator: Cool within 2 hours; store in airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Sweat the onions and brown the beef a day ahead; refrigerate separately.
- The stew can be fully braised, cooled, and frozen; reheat gently on the stove.
Last updated: August 24, 2026






