La Carbonnade Flamande


prep 3:00       total 3:00


6 servings



1-2/3 lb. trimmed beef round, cut into 2-inch cubes
4 md. onions
2 tbsp. peanut oil
1 slice French bread, crust removed
Dijon mustard
1/4 tsp. thyme
3 to 4 bay leaves
1 tbsp. flour
1/4 qt. dark beer
1/4 qt. water
2 tbsp. sugar
2 to 3 tsp. wine vinegar


Warm oil in a soup pot. Add the meat cubes and cook until lightly brown. Add onions and cook until golden, without letting them become dark. Add salt and pepper according to taste; sprinkle flour over meat and onios.

Spread Dijon mustard over both sides of French bread and place atop the meat. Add beer, water, thyme and bay leaves. Slow cook over a low flame for 90 minutes. After 90 minutes add 2 heaping Tbsp. of sugar. Cover again and continue to simmer for an additional 30 minutes. Add vinegar and test meat to make sure it is tender. If not, continue to cook until tender.

This dish should be served with crisp thin cut Belgian fries to absorb the gravy.

Author's Comments

As in Belgium, this dish is best when served together with ice cold beer and Belgian Fries.

La Carbonnade Flamande
L'Encyclopédie Culinaire du XXme Siecle
Bibliothèque Maribout, Paris 1966
As modified by Marv Lache

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