This was my favorite dish growing up

384 1 minute read

This hearty Belgian dish features tender beef braised in a rich beer sauce, served alongside classic French fries. It’s a comforting and flavorful meal perfect for a cold day.

Ingredients:

For the Flemish Carbonnade:

Ingredient	Quantity
Beef chuck or stew meat (cubes)	2 lbs
Butter or vegetable oil	2 tablespoons
Onions (thinly sliced)	2 large
Garlic (minced)	3 cloves
All-purpose flour	1 tablespoon
Belgian-style beer	2 cups
Beef broth	1 cup
Dijon mustard	2 tablespoons
Brown sugar or honey	2 tablespoons
Apple cider vinegar	2 tablespoons
Bay leaf	1
Dried thyme	1 teaspoon
Salt and black pepper	To taste
Fresh parsley (chopped)	2 tablespoons

For the French Fries:

Ingredient	Quantity
Russet potatoes	4 large
Vegetable oil	For frying
Salt	To taste

Instructions:

Prepare the French Fries:

Peel and cut: Peel potatoes and cut into 1/4-inch thick fries. Soak in cold water to remove excess starch.
Fry: Heat oil in a pot to 325°F. Fry fries in batches for 4-5 minutes, then drain on paper towels.
Crisp: Increase oil temperature to 375°F and fry fries again for 2-3 minutes until crispy. Drain, season with salt, and keep warm.

Make the Flemish Carbonnade:

Sear beef: Brown beef cubes in a Dutch oven or heavy pot. Remove and set aside.
Cook onions: Sauté onions until caramelized, then add garlic and cook for 1-2 minutes.
Add flour: Sprinkle flour over onions and cook for 2 minutes.
Deglaze: Pour in Belgian beer, scraping up browned bits. Add beef broth, Dijon mustard, brown sugar, vinegar, bay leaf, and thyme.
Simmer: Return beef to pot, bring to a simmer, then reduce heat to low. Cover and simmer for 2-2.5 hours, or until beef is tender and sauce has thickened.

Serve:

Taste and adjust: Season with salt, pepper, or more sugar or vinegar if needed.
Garnish and serve: Serve Flemish carbonnade hot, garnished with fresh parsley. Serve alongside or on top of crispy French fries.