Carbonnade — Flemish Beer-Braised Beef

1. Brown the beef in olive oil over high heat, 3–4 minutes. Set aside.

2. Sauté sliced onion 2–3 minutes, add bacon, cook 2–3 minutes more.

3. Transfer to a deep pot with sugar and mustard. Layer seared beef on top with bay leaves, thyme, spices, and garlic. Pour in beer. Place bread slices mustard-side down on top.

4. Bring to gentle simmer, cover, braise over very low heat 2.5–3 hours until beef is tender and sauce is rich. Garnish with parsley.

Ingredients

1.5 kg boneless beef (braising cut)
1 l dark ale or stout
100 g bacon lardons
3 piece onions
50 g dark spiced bread (pain d'épices)
2-3 piece bay leaves
4 piece spring onion stalks
1 tbsp brown sugar
3 tbsp Dijon mustard
½ tsp black pepper
2 tbsp parsley, chopped
4-5 clove garlic
½ tsp ground cloves and cinnamon
3-4 piece thyme sprigs
olive oil and salt

Red Wine Pairing

Bold & Structured Reds form Burgundy or Bordeaux

Recipe Details

Course Main Course
Prep Time 45 min
Cook Time 3.5 hours
Serves 4-6
Cuisine Italian
Country Italy

Published
June 5, 2026

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