Caramelising the onions, braising with a dark ale and finishing with mustard and brown sugar add layers of complexity to a standard stew.
June 18, 2026
Belgian beef stew carbonnade flamande is a firm winter favourite of mine. Steps such as caramelising the onions, braising with a dark ale and finishing with mustard and brown sugar add layers of complexity to a standard beef stew. It’s utterly delicious and made even better by serving over buttered noodles. The best part is the oven does most of the work for you and any leftovers taste even better the next day.
1kg beef chuck, cut into 5cm chunks
salt and black pepper
1 bay leaf
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