Carbonnade (Flemish Beef and Beer Stew)

Flemish Beef and Beer Stew (Carbonnade)

Flemish Beef and Beer Stew (Carbonnade)

Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. Get the recipe for Flemish Beef and Beer Stew »Barbara Ries

I've turned out many plates in my career, but only certain dishes have become meals I feed my own family, like boeuf carbonnade a la flamande. I was taught to make this Flemish beef and onion stew by my mentor, Belgian chef Leon Dhaenens, when I was a young cook. Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives carbonnade its distinctive character is the addition of brown sugar and a fillip of cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. —Charlie Palmer, chef-owner of Aureole in New York City and Las Vegas

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