Carbonnade à la Flamande
Prep time: 210 minServes: 6
Pairs with
The malty depth of the beer and the mustard's acidity create a unique flavour profile that pairs well with an earthy medium red — Pinot Noir or Beaujolais Cru.
Ingredients
- 1.2 kg beef chuck, cut into 3 cm pieces
- 3 yellow onions, sliced
- 3 tbsp butter
- 2 tbsp plain flour
- 500 ml Belgian dubbel or dark ale
- 200 ml beef stock
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 2 bay leaves
- 4 thyme sprigs
- Salt and black pepper
Method
- 1Preheat the oven to 160 °C. Brown the beef in butter in batches. Set aside.
- 2Cook the onions in the same pot for 10 minutes until golden. Dust with flour and stir.
- 3Pour in the beer, scrape up the browned bits. Add stock, mustard, vinegar, sugar and herbs. Return the meat.
- 4Bring to a boil, cover and braise for 2.5 hours.
- 5Season to taste. Serve with frites and mustard — or with thick bread for dunking in the gravy.