🥘 Flemish Carbonade with Fries

Tender beef slow-cooked in dark beer, with caramelized onions, mustard-slathered bread, and a sweet-salty finish — served with homemade fries. Rustic, hearty, and full of flavor!

📋 Ingredients:

For the beef stew:

• 2.2 lbs (1 kg) stewing beef (chuck, blade, or brisket), cut into large cubes
• 3 onions, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 3.5 tbsp (50g) butter
• 2 slices of gingerbread or country bread
• 2 tbsp Dijon mustard
• 11 oz (330ml) dark beer (like Chimay, Leffe Brune, or any Belgian-style dubbel) 🍺
• 1 tbsp brown sugar (optional but traditional)
• 1 bouquet garni (thyme, bay leaf, parsley tied together)
• Salt and black pepper, to taste

For the fries:

• 1.75 lbs (800g) potatoes (e.g., Yukon Gold or Russet)
• Vegetable oil, for frying
• Salt

👨‍🍳 Instructions:

1. Prep the Ingredients

• Slice onions and mince garlic.
• Cut the beef into large cubes.

2. Brown the Beef

• In a large pot or Dutch oven, melt the butter over medium-high heat.
• Add the beef cubes and brown them on all sides.
• Sprinkle with flour, stir to coat, then remove the beef and set aside.

3. Sauté the Onions

• In the same pot, add onions and garlic.
• Cook over medium-low heat until soft, golden, and slightly caramelized (10–15 mins).

4. Assemble the Stew

• Return the beef to the pot.
• Add beer, bouquet garni, and brown sugar.
• Spread Dijon mustard on the bread slices, then place them mustard-side down on top of the stew.
• Season with salt and pepper.
• Cover and simmer gently over low heat for 2.5 to 3 hours, until the beef is fork-tender.

5. Make the Fries

• Peel and cut potatoes into fries.
• Rinse in cold water and dry thoroughly.
• First fry: cook at 320°F (160°C) for 5–6 minutes. Remove and let rest.
• Second fry: heat oil to 355°F (180°C) and fry until golden and crisp. Drain on paper towels and season with salt.

🍽️ Serving:

Serve the hot stew with a generous portion of fries. Add a dollop of mustard on the side for that authentic Belgian touch! A glass of dark beer pairs perfectly 🍺

💡 Tips:

• The longer it simmers, the better it tastes — even better the next day!
• Gingerbread adds a subtle sweetness and body to the sauce.
• You can serve it with mashed potatoes if you prefer.