Carbonnade Flamande

Shopping list

• 1000 g beef shin or chuck — cut into 4cm chunks

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• 3 tbsp plain flour

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• 40 g butter

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• 2 tbsp olive oil

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• 500 g onions — thinly sliced

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• 3 clove garlic — minced

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• 500 ml dark Belgian ale — such as a dubbel

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• 300 ml beef stock

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• 1 tbsp tomato purée

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• 2 piece bay leaves

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• 3 sprig fresh thyme

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• 1 tbsp Dijon mustard

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• 1 tbsp dark brown sugar

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• 1 tbsp red wine vinegar

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• salt and black pepper — to taste

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Step by step

1. 1

   Season the beef chunks generously with salt and pepper, then toss them in the flour until lightly coated.

2. 2

   Heat half the butter and 1 tablespoon of oil in a large heavy casserole or Dutch oven over medium-high heat. Brown the beef in batches (do not overcrowd) until deep golden on all sides, about 8 minutes per batch. Remove and set aside.

3. 3

   Add the remaining butter and oil to the pot. Reduce heat to medium, add the onions, and cook gently for 15– 20 minutes, stirring occasionally, until deeply caramelised and sweet.

4. 4

   Stir in the garlic and cook for 1 minute. Add the tomato purée and cook for another minute.

5. 5

   Pour in the beer, scraping up any browned bits from the bottom of the pot. Add the beef stock, bay leaves, thyme, mustard, brown sugar, and vinegar. Stir well.

6. 6

   Return the beef and any resting juices to the pot. Bring to a gentle simmer, then cover with a lid and transfer to an oven preheated to 160°C (140°C fan).

7. 7

   Braise for 2.5–3 hours, stirring once halfway through, until the beef is meltingly tender and the sauce has thickened.

8. 8

   Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt, pepper, or a little more vinegar if needed.

9. 9

   Serve hot with crusty bread, mashed potatoes, or Belgian frites.