Belgian comfort

 🥘 Carbonades Flamandes

Or “Stoofvlees” if you’re feeling Flemish 🇧🇪

A heart-warming, soul-soothing Belgian beef stew slow-cooked in dark ale and topped with spiced gingerbread.

Rich, comforting, and proud — this dish is less of a recipe and more of a national statement.

🍺 The Spirit of the Dish

Every family, every region, every pub in Belgium has its own version.

But here’s the proper one — no shortcuts, no heresy.

🧂 Essential Ingredients (Skip None)

Ingredient Notes

Beef for stew Shoulder or similar cut

Flour A light dusting to brown and thicken

Onions & carrots Classic aromatics

Brown cassonade Belgian beet sugar — the real thing

Dark Belgian ale Chimay, Leffe, Rochefort, or Rodenbach

Gingerbread (pain d’épices) Thick slices, spread with mustard

Dijon mustard Sharp and elegant

Bay leaf & thyme Earthy balance

Cider or wine vinegar For acidity

Salt & black pepper To taste

🍳 Method

1. In a heavy pot, brown the onions slowly in butter.

2. Dust the beef cubes with flour and sear them in another pan until nicely browned.

3. Add the beef to the onions and pour in the beer to cover.

4. Add carrots, bay leaf, thyme, cassonade, and vinegar.

5. Spread mustard on the gingerbread and lay it on top like a sweet, spiced lid.

6. Simmer gently for around two hours, stirring now and then, until the meat is meltingly tender.

7. Taste and adjust with more vinegar or sugar if needed — balance is everything.

🍷 Acceptable Variations

Baby onions instead of sliced — elegant and naturally sweet.

Lardons — tolerated, though not my favourite.

Liège syrup — deeply Walloon and absolutely delicious.

A little garlic — practiced south of the linguistic border; approach with caution.

Any other creative “reinterpretation” of this national monument will bring the Culinary Inquisition to your doorstep.

🍟 Serving It the Right Way

Always — always — with Belgian fries, double-fried in beef tallow, and a generous scoop of mayonnaise.

Anything else is culinary treason.

🍒 Chef’s Note

Feeling bold? Swap the dark ale for Kriek (cherry beer) for a sweet-tart, fruity twist.

And if you can find beef or pork jowls, use them — not traditional, but sheer joy.

Many brasseries have embraced this delicious rebellion.

 Enjoy, and raise a glass of ale to Belgium’s finest stew! 😋