Carbonade Flamand

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

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

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.