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Meat, European

Flemish carbonade with fries

Flemish carbonade is beef braised in dark beer with onions and gingerbread, served with fries. For 4 people, it takes 3 hours, rates as easy, and costs about €3.80 per serving. The key is a long, gentle simmer, never a hard boil, until the beef turns tender.

Tonight I'm making you Flemish carbonade, tender beef braised in dark beer with onions and a slice of gingerbread, served with fries.

Flemish carbonade with fries
Total time
3 h
Difficulty
Easy
Cost per person
€3.80
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Flemish carbonade is the kind of winter dish that fills the whole house with smell while the beef slowly turns tender in dark beer. Deeply caramelized onions bring a rich sweetness, and a slice of gingerbread spread with mustard melts into the sauce, giving it that signature sweet and bitter edge. By the end, the beef falls apart at the touch of a fork, coated in a thick, glossy brown sauce.

This is a Sunday dish, or one for a quiet weeknight when you can start it early and let the stove do the work. Mon Chou suggests it for days when you want a generous meal that simmers quietly on its own, perfect for feeding guests without stress or gathering the family around something that's been cooking for hours.

The ingredients

4 people

Butcher

  • Beef chuck for braising 900 g

Fruits and vegetables

  • Onions 4
  • Thyme 2 sprigs
  • Potatoes 1 kg

Pantry

  • Dark beer 50 cl
  • Beef brothoften in the pantry 20 cl
  • Mustardoften in the pantry 2 tbsp
  • Brown sugaroften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Oiloften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Gingerbread 2 slices

Dairy

  • Butter 40 g

Allergens Gluten, Mustard, Lactose

The step by step recipe

  1. Cut the beef into large cubes and brown it in small batches in hot butter, then set aside. 15 min

    Don't crowd the pot, the meat should brown, not steam.

  2. In the same pot, cook the sliced onions with the brown sugar until deeply golden. 15 min

    Add a splash of water if it sticks, this lifts the browned bits from the bottom.

  3. Return the beef to the pot, pour in the beer and broth, then add the thyme, bay leaves, and the gingerbread spread with mustard.

    The beer should almost cover the meat.

  4. Cover and simmer gently until the beef is tender, stirring occasionally. 2 h

    Keep it at a long, gentle simmer, never a hard boil.

  5. Bake the fries at 220°C. Finish the sauce with the vinegar, adjust the salt, and serve with the carbonade. 30 min

    Adding vinegar at the end balances the sweetness.

Our tips to get it right

  • Pick a well marbled braising cut, like chuck or shin, it holds up better to long cooking than leaner cuts.
  • Use a dark beer with real character, like an abbey style beer, it adds more depth than a sweet industrial dark lager.
  • Carbonade tastes even better the next day reheated, once the sauce has had time to soak into the meat.

The variations

  • Swap the beef for pulled pork for a cheaper version, the cooking time stays about the same.
  • For a meat free version, use button mushrooms and large chunks of parsnip simmered in the same beer sauce.
  • To save time, cut the beef into small cubes and cook for just 1 hour, the texture will be less melting but the flavor still comes through.

What to serve it with

  • A crisp green salad with vinaigrette
  • Crusty bread for soaking up the sauce
  • A dark beer alongside the meal

Storage

Carbonade keeps for 3 days in the fridge in a sealed container. It freezes well for up to 3 months, without the fries. Reheat it gently in a saucepan with a splash of water if the sauce has thickened.

Questions about this dish

Can I use a different beer instead of dark beer?

You can use beef broth with a splash of soy sauce for color, but the flavor will be less pronounced. A Belgian style dark beer is really what gives carbonade its signature taste.

Can Flemish carbonade be made ahead?

Yes, it's even better made ahead, the sauce and beef develop more flavor after a night in the fridge. Reheat gently the next day and serve with freshly made fries.

Why add gingerbread to the sauce?

Gingerbread melts into the sauce and thickens it naturally, while adding a sweet, spiced note. Spread with mustard, it also balances the beer's bitterness and acidity.

Can you freeze Flemish carbonade?

Yes, it freezes well for up to 3 months in an airtight container, without the fries. Thaw it in the fridge, then reheat gently in a saucepan.

How long does it take to make a Flemish carbonade, beef braised in dark beer and gingerbread, with fries?

Count 3 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Flemish carbonade, beef braised in dark beer and gingerbread, with fries?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Flemish carbonade, beef braised in dark beer and gingerbread, with fries cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mustard, lactose. Always check the labels of the products you buy.

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