Carbonnade flamande (Flemish beef and beer stew)

Carbonnade flamande: beef slowly braised in dark beer with onions, until the sauce is dark and tender. The comforting stew of northern France and Belgium, perfect for cold days.

Preparation: 20 min  |  Cooking: 150 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 350 kcal · 50 g protein · 22 g carbohydrate · 4 g fat

Ingredients

• 700 g stewing beef
• 3 onions
• 33 cl dark beer
• 1 tbsp soft brown sugar
• 2 slices of gingerbread
• 1 tbsp mustard

Method

1. Brown the meat and set aside. Soften the onions.
2. Return the meat, deglaze with the beer, add the sugar.
3. Spread the gingerbread with mustard and lay it on top.
4. Cover and simmer for 2 h 30 min over a low heat.

Nutritional benefits

Stewing beef, lean once trimmed, provides protein and iron. The long cooking makes it tender without added fat. Load up on onions and serve with vegetables or homemade mash for a complete, balanced dish.

Variations and substitutions

• Express version in a pressure cooker.
• With carrots.
• With lager (milder).
• With beef cheek (very tender).

Storage and making ahead

Improves with resting: best the next day. Keeps for 4 days and can be frozen. Ideal for batch cooking.

💡 Good to know

The mustard-spread gingerbread melts into the sauce and thickens it naturally: no flour needed, and it adds the typical sweet and spicy note.

Read more

Discover more high-protein recipes · healthy & balanced recipes.

The foods in this recipe: beef · onions · soft brown sugar · gingerbread · mustard.

You may also like these recipes: High-protein banana pancakes · Date, almond and cocoa energy balls · Salmon, avocado and edamame poke bowl.