Carbonnades à la Flamande Recipe

Carbonnades à la Flamande

Course: Main Course
Cuisine: French


  • 4 slices bacon cut into 3 cm pieces
  • 3 large onions slices
  • 3 pounds beef for stew
  • Canola oil
  • 2 tbsp all-purpose flour
  • 355 mL beer
  • 1/2 cup water
  • 1 beef bouillon cube
  • 1 small bay leaf
  • 2 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp thyme leaves
  • 1/8 tsp black pepper
  • 2 tbsp red wine vinegar


  • In a skillet over medium heat, cook bacon until browned. Remove with slotted spoon to a 3-quart casserole.
  • Cook onions until tender (about 5 minutes). Remove with slotted spoon to casserole.
  • Over medium-high heat, cook beef a few pieces at a time, until browned on all sides. Remove with slotted spoon to casserole. If needed, add canola oil to the pan.
  • Over medium heat, add 2 tablespoons of canola oil and flour. Stir constantly, until well-mixed and dark brown. Stir in beer and water. Cook until the mixture boils and thickens slightly. Add bouillon, bay leaf, sugar, salt, thyme leaves, and pepper.
  • Pour into the casserole and mix well. Bake, covered, in oven at 350 F for 1.75 hours. Stir occasionally. It is done when the meat is fork-tender.
  • Ladle fat from top of casserole. Add red wine vinegar. Remove bay leaf.