Miniature Carbonnade Flamande | How To Make Carbonnade Flamande | Small Kitchen Corner

Heat olive oil in a large pot over medium-high heat until shimmering.

Season beef chuck with salt and black pepper, then add to the pot in batches, browning on all sides.

Remove the beef and set aside; add onions and carrots to the pot, cooking until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Return the beef to the pot and add beer, scraping up any browned bits from the bottom.

Add beef broth, brown sugar, mustard, thyme, bay leaves, and additional salt and pepper to taste.

Bring the mixture to a simmer, then cover and reduce heat to low.

Cook for 2-3 hours, stirring occasionally, until the beef is tender.

Add balsamic vinegar in the last 30 minutes of cooking for depth of flavor.

Taste and adjust seasoning as needed before serving.

Serve hot, garnished with chopped parsley and accompanied by crusty bread.

Melt butter in a separate pan and toast bread slices until golden brown.

Serve the toasted bread alongside the stew for dipping.

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