Carbonnade Flamande (Flemish Beef and Beer Stew)
Beef slow cooked with plenty of onions and Belgian brown ale, finished with mustard toast that melts into the gravy.
- Time3 hr
- LevelMedium
- Costabout £2.40 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Toss the beef in the flour with a good pinch of salt and pepper.
- 2
Heat 2 tablespoons of oil in a large casserole over a high heat. Brown the beef in batches for 3 minutes a side, until deep brown. Lift out onto a plate.
9 min - 3
Add the last tablespoon of oil and the onions with a pinch of salt. Cook over a medium heat for 15 minutes, stirring often, until soft and golden.
15 min - 4
Return the beef to the pot. Add the sugar, vinegar, ale, stock, bay and thyme and stir, scraping up the brown bits from the base.
- 5
Spread the bread slices with the mustard. Lay them mustard side down on top of the stew and press them in gently.
- 6
Cover and cook in the oven for 2 hours, until the beef is meltingly tender. Stir the bread into the gravy to thicken it.
120 min - 7
Taste and add a splash more vinegar if it needs sharpness. Serve with chips or boiled potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
