Carbonnade

Carbonnade, also known as carbonnade flamande, is a traditional Belgian beef stew braised in beer. It is typically made with a cut suitable for slow cooking, such as chuck or brisket, onions, and bacon or pork fat, and finished with a dark beer, beef stock, and seasonings such as thyme and bay leaf. It is commonly seasoned with sugar or molasses to balance the beer’s bitterness, and a touch of vinegar may be added for brightness.

The preparation involves browning the meat and onions, deglazing with beer, adding stock and aromatics, and simmering slowly until the beef is tender and the sauce thickens. Variations use different beers, ranging from pale ales to dark stouts; the classic version calls for Belgian dark beer or dubbel. It is often served with crusty bread, boiled potatoes, or fries, and sometimes with the sauce spooned over the starch.

Cultural context: In Belgium, carbonnade flamande is a comfort food and appears in seasonal menus, especially in autumn and winter. While related to other European braised beef dishes such as boeuf bourguignon, carbonnade emphasizes beer as the braising liquid rather than wine. The dish has regional and familial variations and is commonly prepared at home with simple ingredients.