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Carbonnade a La Flamande Aka Beef and Beer Stew

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“Dad's recipe. Great with noodles. We make homemade spaezle. Carbonades Flamandes is french for "Vlaamse Stoverij", i.e. stew from Flanders.”
2hrs 15mins

Ingredients Nutrition


  1. Adjust oven rack to lower middle potion; preheat oven to 300°F
  2. A Dutch oven or similar pot is best.
  3. Brown the beef in 3 batches with ¼ of the lard or oil for each.
  4. Remove the meat to a bowl.
  5. Add the onions to the pot with the remaining fat and cook until they begin to caramelize.
  6. Add a 2 teaspoons of salt, ½ teaspoon black pepper, and the tomato paste;.
  7. Stir in garlic and cook until fragrant, about 30 seconds.
  8. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  9. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, and browned beef with any of the accumulated juices.
  10. Increase heat to medium-high and bring to a full simmer; cover then place pot in oven. Cook about 2 hours.
  11. Discard thyme and bay.
  12. Adjust seasonings with salt and pepper to taste and serve.
  13. This dish can serve plain or over spatzle.

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