- 1 1/4 kg Stewing Beef, cut into 4cm cubes
- 400 ml Trappist ale (Leffe or Chimay)
- 3 garlic cloves
- 2 bay leaves
- 3 tbsp plain flour, seasoned with salt and pepper
- 2-3 tbsp olive oil
- 250 g diced pancetta
- 2 carrots, sliced
- 2 onions--sliced
- 1 leek, sliced
- 1 tbsp tomato puree
- 350 ml beef stock
- a small bunch of thyme
- parsley stalks
- 1 bay leaf
- 6 peppercorns tied in a muslin
- handful of parsley, chopped
Adorned with chunks of meaty beef, Carbonade Flamande is a classic ale casserole recipe that is going to win your heart with the first bite.
Originated from Belgium, Carbonade Flamande is a traditional dish that is seasoned usually with thyme, bay leaves and mustard.
Served with fries or bread, this stew dish is paired with beer and is perfect for a fulfilling evening meal.
Though it requires quite some effort and time from your end, it is definitely worth it.
Carbonade Flamande is a dish full of protein, vitamins and minerals. With a healthy combination of beef, onions, tomatoes, leek and carrots, Carbonade Flamande can be a good source of nutrition. It is a fulfilling dish that can be eaten moderately.
How to Make Carbonade Flamande
The term Carbonade may also refer to grilled pork loin dish that is cooked with red wine in the east of France.