This classic Belgian beef stew, carbonnade flamande, is known for tender beef cooked in a rich beer-based sauce. We’ve used Belgian style dark beer for a hearty flavour.
Looking for more beef stews and casseroles or slow cooker recipes?
Ingredients
Method
Place flour in a large bowl; season.
Heat 2 tablespoons of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat beef in flour; shake off excess (reserve excess flour). Cook beef, in batches, turning, for 5 minutes, or until well browned. Remove from cooker.
Reduce cooker to sauté (MEDIUM) setting. Heat remaining oil in cooker; cook bacon, stirring, for 5 minutes until browned. Add onion, garlic and caraway seeds; cook, stirring, for 5 minutes or until onion softens. Sprinkle with reserved excess flour; cook, stirring, for 3 minutes. Gradually stir in beer, then stock, paste, sugar and vinegar; bring to the boil. Add thyme and tarragon.
Return beef to cooker. Cook, covered, on low, for 8 hours. Discard thyme and tarragon; season to taste.
Serve carbonnade flamande topped with extra thyme and tarragon.
What to serve with carbonnade flamande
Serve with garlic bagels or, if you prefer, mashed potato and garlic beans or chilli-garlic broccolini or grilled crusty bread to mop up the juices.
Storing advice
Refrigerate beef carbonnade flamande in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
See this Test Kitchen article for advice on safely freezing food.
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