Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
Easy Flemish beef stew, also known as Belgian Carbonnade, is a hearty, comforting dish that’s perfect for chilly evenings. After making this many times, I’ve discovered the trick to tender beef and a rich, malty flavor is to use a dark beer and let it simmer slowly. The crispy onions and melted cheese on top make this stew irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Boat Dip and How to Cook Corn on the Cob.
Why This Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew Is Pure Comfort
- Tender beef in a rich, malty sauce
- Crispy onions and melted cheese on top
- Easy to make and better than takeout
- Perfect for meal prepping and freezing
What You'll Need for Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs beef stew meat
- 2 large onions
- 1 bottle (12 oz) dark beer
- 2 cups beef broth
- 4 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
- Salt and pepper
- Garlic powder
- Thyme
- Bay leaves
- Worcestershire sauce
- Optional: Crispy fried onions
- Optional: Shredded cheddar cheese
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Beef stew meat: Cut into 1-inch pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron Dutch oven — Even heat distribution for perfect stew. → See on Amazon
- Immersion blender — Smooths out the sauce without transferring to a blender. → See on Amazon
How to Make Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
- Step 1: Melt butter in a large Dutch oven over medium heat. Add beef, season with salt and pepper, and cook until browned on all sides. Remove beef and set aside.
- Step 2: Add onions to the Dutch oven and cook until caramelized, about 10 minutes. Add garlic and cook for another minute.
- Step 3: Stir in flour and tomato paste. Cook for 1 minute. Pour in beer and scrape the bottom of the pot to deglaze. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
- Step 4: Return beef to the pot. Cover and simmer for 2-3 hours, or until beef is tender. Season with salt and pepper to taste.
- Step 5: Preheat broiler. Transfer stew to an oven-safe dish. Top with crispy fried onions and shredded cheese. Broil until cheese is melted and bubbly. Garnish with fresh parsley and serve.
Cook's Tips for Perfect Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
- : For even cooking, cut beef into 1-inch pieces before browning.
- Common mistake and fix: If your stew is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the stew. Simmer until thickened.
- : For extra flavor, use a dark beer like Guinness or Stella Artois.
- : Make ahead: This stew freezes well. Thaw overnight in the fridge before reheating.
Storing & Reheating Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This stew can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 20-25 minutes, or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, or until warmed through.
Recipe Notes
- Chef tip: For a deeper flavor, use a dark beer like Guinness or Stella Artois.
- Best substitution: For a gluten-free version, substitute the flour with cornstarch.
- Make-ahead: This stew can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your stew is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the stew. Simmer until thickened.
Want to level up this recipe?
High-quality beef stew meat — Better flavor and tenderness than regular cuts. → Check price on Amazon
Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew
Ingredients
Main Ingredients
- 2 lbs beef stew meat
- 2 large onions
- 1 bottle (12 oz) dark beer
- 2 cups beef broth
- 4 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Garlic powder
- Thyme
- Bay leaves
- Worcestershire sauce
Optional Toppings
- Crispy fried onions
- Shredded cheddar cheese
- Fresh parsley, chopped
Instructions
- Step 1: Melt butter in a large Dutch oven over medium heat. Add beef, season with salt and pepper, and cook until browned on all sides. Remove beef and set aside.
- Step 2: Add onions to the Dutch oven and cook until caramelized, about 10 minutes. Add garlic and cook for another minute.
- Step 3: Stir in flour and tomato paste. Cook for 1 minute. Pour in beer and scrape the bottom of the pot to deglaze. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
- Step 4: Return beef to the pot. Cover and simmer for 2-3 hours, or until beef is tender. Season with salt and pepper to taste.
- Step 5: Preheat broiler. Transfer stew to an oven-safe dish. Top with crispy fried onions and shredded cheese. Broil until cheese is melted and bubbly. Garnish with fresh parsley and serve.
Notes
- Chef tip: For a deeper flavor, use a dark beer like Guinness or Stella Artois.
- Best substitution: For a gluten-free version, substitute the flour with cornstarch.
- Make-ahead: This stew can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your stew is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the stew. Simmer until thickened.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 20-25 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until warmed through.
- Make ahead: This stew can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 42g
- Fat: 24g
- Carbs: 22g
- Fiber: 2g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew FAQs
Yes, this stew can be made up to 2 days ahead. Store in the fridge until ready to serve.
If your stew is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the stew. Simmer until thickened.
Yes, this stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or on high for 3-4 hours.
For a deeper flavor, use a dark beer like Guinness or Stella Artois.
A Warm Final Note
I can’t wait for you to try Cozy Belgian Carbonnade: Easy Flemish Beef Beer Stew and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
