Carbonade flamande

Method

1. 1

   Step 1

   Season the beef with the salt and pepper (opens in a new tab). Brown it well in batches in the butter (opens in a new tab) and oil in a heavy pot; set aside.

   • 15 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw beef.

2. 2

   Step 2

   Lower the heat and cook the onions (opens in a new tab) in the same pot until soft and golden brown. Stir in the flour.

   • 15 min
   • medium-low heat

   

3. 3

   Step 3

   Pour in the beer (opens in a new tab), scraping up the browned bits, then add the stock, sugar, vinegar, thyme (opens in a new tab) and bay. Return the beef.

   • 5 min
   • medium heat
4. 4

   Step 4

   Spread the bread thickly with mustard and lay it mustard-side down on top of the stew. Cover and simmer very gently, stirring occasionally, until the beef is meltingly tender and the bread has dissolved into the sauce.

   • 150 min
   • low heat

   

5. 5

   Step 5

   Remove the herb stalks, check the seasoning and serve.

   • 2 min