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Flemish Stew,[1] known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade[2] à la flamande[3] is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands and French Flanders, made with beer and mustard spread on gingerbread, seasoning can include bay leaf, thyme, clove and juniper berries. In French, a carbon(n)ade may also be a dish of grilled horse loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France.[4] but in English, carbonnade is generally the Belgian dish. The term Flemish stew, being a generic term, is sometimes used to refer to other Flemish dishes such as waterzooi or hochepot.[5][6]

Flemish Beef Stew

Carbonade, served with fries
Type	Stew
Place of origin	Belgium,  France
Main ingredients	Beef or Pork, onions, beer, thyme, bay
Cookbook: Flemish Beef Stew   Media: Flemish Beef Stew

Commonly recommended beers for this dish include Oud bruin (Old Brown Beer), Brune Abbey beer and Flanders red.[7] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.[7][8]

Carbonade is often accompanied by french fries, boiled potatoes or stoemp.[7][9] It is widely available in restaurants and friteries in Belgium and the Netherlands.

See also

• List of stews
•  Food portal

References

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