Carbonnade Flamande

Last updated on: April 28, 2025

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Carbonnade Flamande is hands down my favourite beef casserole recipe of all time! Known as stoofvlees in the Flemish parts of Belgium, it is a delicious, rich, casserole flavoured with beer, bacon, onions and tasty herbs.

Got your attention with that flavour combo now, haven't I?! When you get Carbonnade Flamande in Belgium it often comes with a plate of frites. I usually serve it with roast potatoes.

It also goes very well in a sandwich too (we'd call that a stew piece here in Scotland). Hopefully, if you make it, it will become one of your favourites too!

One of the unique things about carbonnade flamable is that it is marinaded and cooked with a dark beer. I suggest you marinate the beef in the beer and garlic for a minimum of 2 hours. Personally, I leave it overnight and this will just impart much more flavour.

If you're going to try and make it as traditional as possible, try pick a dark Belgian lager like a Leffe Brune. When I filmed this recipe for my YouTube channel I couldn't find any Leffe so I used a Scottish dark ale from Orkney instead and it worked just as well.

The beer gives Carbonnade Flamande a rich and complex flavour. The alcohol also helps to break down the tough fibres in the beef, making it tender and flavorful.

Carbonnade Flamande is typically served with mashed potatoes or fries, and is often accompanied by a side of green beans or Brussels sprouts. It is also often served with a cold Belgian beer if you have any Leffet over (see what I did there...)  or Duvel, which complements the rich and flavorful taste of the beef.

What is Carbonnade Flamande?

Carbonnade Flamande is Belgium’s answer to a hearty beef stew. It’s slow-cooked beef braised in a malty, full-bodied beer, which gives the dish its deep, rich flavour.

Unlike French beef stews that use wine, this one goes full beer mode, making it extra warming and a little bit indulgent. Traditionally, it’s served with thick-cut fries or bread (because carbs make everything better). A little mustard and a touch of honey balance the savoury richness, making it the perfect blend of sweet, tangy, and umami goodness.

Long story short: if you love beer and beef, this is your dream dinner.

Carbonnade Flamande Key Ingredients

Beer. Normally I say you can swap beer, wine or any alcohol for stock in most of my recipes. However, as beer is such a key ingredient in Carbonnade Flamande, if you don't use alcohol, you'd probably be better off going for a different recipe I am afraid.

Beef. Go for the lean, 5% diced beef. There is no need to go for higher fat as it won't really impact the flavour and will just leave unnecessary fat on top that you'd need to skim off.

Mustard. Wholegrain is best and is more subtle than English or Dijon.

Bacon. Smoked bacon is what you need, but you could use un-smoked, you just won't get the smokey flavour that really adds to the dish.

Bouquet Garni. This is essentially a teabag with marjoram, basil, oregano, thyme and bay leaves. You can pick them up in the spice aisle in the supermarkets. Alternatively, you could use mixed herbs instead.

Butter. Use butter to fry the veg and bacon in at the start. Again, you could swap for olive oil but butter gives the dish a richer flavour.

Other Veg. I just keep it simple and cook the other veg I have with this recipe separately. However, you could add other vegetables to the casserole like mushrooms for example.

Making Carbonnade Flamande Work For You: Dietary Swaps & Tweaks

Look, we all love a good stew that clings to your ribs like a needy ex, but sometimes life (or your gut) demands a few modifications. Whether you’re ditching the dairy, dodging gluten, or just trying to make it work with what’s in the fridge, here’s how to adapt Carbonnade Flamande like a pro—without sacrificing its delicious pub-crawl-meets-hug-in-a-bowl vibe.

Gluten-Free Variation

Beer is the soul of Carbonnade Flamande, but it can also be a gluten-loaded landmine. Don’t panic. Use a gluten-free dark beer (yes, they exist—look for ones brewed with millet, buckwheat, or sorghum) to keep the malty magic. Swap the flour for a gluten-free all-purpose blend or even cornflour. It thickens just fine, and your gut will thank you later.

Dairy-Free Variation

Butter is used for frying the bacon and caramelising the onions—yes, it makes things rich and lush, but you can substitute it with olive oil or a dairy-free spread. Bonus: olive oil has a higher smoke point, so you might even level up the caramelisation. Just don’t use coconut oil, unless you fancy tropical beef stew (hard pass).

The Importance of Beer

Yes, beer is kind of the whole point. If you're alcohol-free or just not a fan, you could use a rich beef stock with a dash of malt vinegar and a touch of molasses to mimic the sweet-bitter notes. Will it be exactly the same? No. Will it still be delicious and stew-like? Oh yes.

Cooking Methods

Short on time? Slow cooker it. Fancy being extra? Use a Dutch oven. This recipe is versatile and forgiving, like your favourite hoodie—just as comfy whether you’re dressing it up or down.

Carbonnade Flamande

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If you're a fan of rich, deep, meaty beef stews and casseroles then you're going to love this recipe for Carbonnade Flamande.

Here's why it's so good: it's packed with meat from the beef and bacon, it's got a delicious sweet and sour edge to it because of the strong beer, the herb combo from the bouquet garni works extremely well and the slow cooking process means it just melts in your mouth.

When you get this dish in Belgium it often comes with a plate of frites but a lower fat alternative would be some form of potatoes this also goes beautiful in a sandwich too (we'd call that a stew piece here in Scotland).

• Total Time: 5 hours
• Yield: 6 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 kg lean diced steak
• 500 ml dark beer like a Leffe Brune or a dark ale
• 3 garlic cloves, chopped
• 1 tbsp butter
• 250 g bacon, fat removed, chopped
• 200 g onions, chopped
• 2 carrots, chopped
• 40 g corn flour
• 350 ml stock
• 20 g tomato puree
• 2 bay leaves
• 20 g wholegrain mustard
• 20 g honey
• 1 bouquet garni

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Instructions

Marinade the beef in the beer and garlic for at least two hours, the longer the better.

Preheat your fan oven to 160 degrees Celsius.

Heat the butter in a large, oven-proof dish and fry the bacon, onions and carrots for around 5 minutes or until cooked.

Add the beef and the liquid from the marinade along with all of the other ingredients.

Mix through, cover and place into the oven for around 3 hours.

• Author: Scott Baptie
• Prep Time: 2 hours
• Cook Time: 3 hours
• Category: Meat
• Method: Oven
• Cuisine: Belgian

Nutrition

• Serving Size: 1
• Calories: 338
• Fat: 10g
• Carbohydrates: 16g
• Protein: 46g

Recipe Video

Storage Tips

To Store: Carbonnade Flamande will keep for several days in the airtight containers placed in the fridge.

To Reheat: Reheats well on the hob or in the microwave from chilled or frozen.

To Freeze: Freezes well.

Carbonnade Flamande FAQs

Can I use any beer?

Not quite. You want a dark, malty beer, like Leffe Brune or a stout. A light lager will make it taste sad, and no one wants that.

Can I make it in a slow cooker?

Absolutely. Brown the bacon, onions, and beef first, then chuck everything into the slow cooker for 6-8 hours on low.

What should I serve it with?

Thick-cut fries, mashed potatoes, or a massive chunk of crusty bread for mopping up the sauce.

Can I make this ahead of time?

Yes! In fact, it tastes even better the next day, so make it ahead and let the flavours mingle.

How do I thicken the sauce more?

If it’s too thin, mix a little cornflour with water and stir it in towards the end.

Can I scale Carbonnade Flamande up for meal prep?

Yes, if you have a big enough casserole dish. This is the one I use.

If You Liked This Carbonnade Flamande, Try These:

Slow Cooker Beef Stifado – Greece’s answer to slow-cooked perfection. This hearty, aromatic beef stew is infused with cinnamon, red wine, and onions for a flavour combo that’s unexpected but utterly addictive. Best served with orzo, rice, or a chunk of bread to soak up all that goodness.

Hungarian Pork Goulash – A rich, paprika-laden stew straight from Hungary that’ll warm you up from the inside out. With tender pork, smoky spices, and a velvety sauce, it’s comfort food at its finest. Serve it with dumplings, crusty bread, or just a spoon (no judgement).

Slow Cooker Boeuf Bourguignon – The French know their stews, and Boeuf Bourguignon is proof. Slow-cooked beef in a luxurious red wine sauce with mushrooms, bacon, and onions—it’s basically a hug in a bowl. Just add mashed potatoes or buttery noodles, and maybe a glass of the same wine you cooked with (for quality control, of course).

Leave A Comment About This Recipe

Loved the Carbonnade Flamanade recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.