Carbonnade Flamande

  • Preparation 30 min
  • Cooking 2 h 15 min
  • Servings 4
  • Freezing Absolutely



  • 1 kg beef stew cubes, well sponged
  • 3 tablespoons flour
  • Olive oil
  • 250g diced pancetta
  • 2 carrots, diced
  • 1 leek, thinly sliced
  • 1 red onion, cut in half and finely sliced
  • 2 large garlic cloves, finely chopped
  • 500ml sour brown beer Oud Bruin by Les Trois Mousquetaires microbrewery
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 5 fresh thyme sprigs
  • 3 cloves
  • 2 bay leaves
  • 2 pinches cinnamon
  • 2 pinches nutmeg
  • About 1 cup beef broth
  • Salt and pepper from the mill



  • In a large bowl, place beef stew cubes, add the flour and salt and pepper generously. Mix to coat the meat and remove the excess flour.
  • In a large saucepan over medium-high heat, add a dash of olive oil and brown the meat, 2 to 3 minutes per side to colour well, a small amount at a time. Add oil as needed. Reserve the meat on a plate.
  • Add the pancetta and cook for 7 to 8 minutes, stirring. Reserve with the beef.
  • Add the carrots, leek, onion and garlic and season with salt and pepper generously. Stir for 7 to 8 minutes to soften the vegetables.
  • Pour the beer and scrape the bottom to get all the flavours.
  • Add the rest of the ingredients and add enough beef broth so that there is liquid at 3/4 of the meat. Season with salt and pepper and mix well. Bring to a boil, reduce to low heat and cover. Simmer for 1h45 min to 2h or until the beef flakes easily with a fork. Stir from time to time !