{"id":919,"date":"2019-01-23T20:52:33","date_gmt":"2019-01-24T01:52:33","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/carbonnade-flamande\/"},"modified":"2026-08-29T23:08:43","modified_gmt":"2026-08-30T03:08:43","slug":"carbonnade-flamande","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/carbonnade-flamande\/","title":{"rendered":"Carbonnade flamande"},"content":{"rendered":"<h3>\ud83c\udde7\ud83c\uddea <strong>Approved by friends from the Pas-de-Calais<\/strong><\/h3>\n<p>Carbonnade flamande is the Flemish beef stew people mean when they talk about beef braised in ale, and I did not get to call mine good on my own say-so. My best friends live in France, in the Pas-de-Calais, right on the Flanders line. They ate this one. They said it was delicious. When people who grew up on carbonnade tell you yours holds up, you stop second-guessing the pot. I still make it regularly, because braising is the kind of cooking I actually like: long, quiet, nothing to watch over.<\/p>\n<h3>\ud83c\udf30 <strong>Cinnamon, nutmeg and cloves, my signature<\/strong><\/h3>\n<p>This is where mine parts ways with every other Belgian beef stew you will find. The classic versions stop at sugar, vinegar and mustard for the sweet-and-sour balance. I put cinnamon, nutmeg and whole cloves in the pot on top of that. They give the braise a rounded warmth I have not tasted in any other beef carbonnade. With the sour brown ale, the balsamic and the brown sugar, the sauce goes deep and lightly sweet without ever sliding into dessert. Leek and carrots go in too, and a generous amount of pancetta. Because pancetta is good.<\/p>\n<h3>\ud83d\udcf8 <strong>Born from a photo shoot at my studio<\/strong><\/h3>\n<p>The recipe and the styling came out of a photo internship at my studio with the graduating class of 2018-2019 from the ITHQ, Quebec&#8217;s hospitality and culinary school. It was built to look as good as it tastes, and it has not moved since. A spelling note while we are here: in French the original Belgian form takes a single n, carbonade. English settled on the double n, so that is the one you see on this page.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udde7\ud83c\uddea Approved by friends from the Pas-de-Calais Carbonnade flamande is the Flemish beef stew people mean when they talk about beef braised in ale, and I did not get to call mine good on my own say-so. My best friends live in France, in the Pas-de-Calais, right on the Flanders &hellip;<\/p>\n","protected":false},"featured_media":10267,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"carbonnade flamande","_yoast_wpseo_title":"Carbonnade flamande: Flemish beef stew braised in ale","_yoast_wpseo_metadesc":"Carbonnade flamande, the Flemish beef stew braised two hours in sour brown ale, with pancetta, cinnamon and cloves in the 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