Carbonades à la Flamande

Beef and Beer Casserole

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

The liquid used in Carbonades à la Flamande is brown ale, which gives a rich flavour to the sauce. Otherwise, the basic method is exactly the same as for all beef stews. Traditionally, no vegetables (other than onions) are added to this stew, but if you want to stretch it a little further, you can add a few sliced carrots or celery sticks to the pan with the meat.

This is an excellent dish to cook for a large group of people, but you will need a very big casserole, and so much beef