Tasty Belgian Beef Stew: Carbonnade Flamande Recipe

Cut the beef into large bite-sized chunks.

Slice the yellow onions thinly.

Crush and mince 2 cloves of garlic.

Heat some butter in a heavy bottom pan until sizzling.

Add the beef in batches to the pan, ensuring not to overcrowd it, and sear until golden brown.

Remove the browned beef from the pan and set aside.

Add sliced onions to the same pan with a little oil to coat the bottom.

Turn the heat down to low and caramelize the onions for 20 to 30 minutes, stirring occasionally.

Once the onions are golden brown, return the beef to the pan.

Pour in the dark Belgian beer and beef stock.

Add bay leaves, thyme, salt, and pepper to the pan.

Stir everything together to combine the flavors.

Reduce the heat to low, cover the pan, and let the stew cook slowly.

Equipment Needed

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