|Place of origin||Belgium|
|Main ingredients||Beef or Pork, onions, beer, thyme, bay|
Flemish stew, alternatively spelt carbonnade or à la flamande (in Dutch stoofkarbonade (often plural: stoofkarbonaden or stoofkarbonades), Vlaamse karbonade (often plural: Vlaamse karbonaden or Vlaamse karbonades), stoverij or stoofvlees) (in English, Flemish Stew) is a Belgian, French Flemish, Northern Brabantian and Zeelandic Flemish sweet-sour beef (or pork) and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, but is more commonly associated with the Belgian dish.
The type of beer used is important, and an Oud bruin (Old Brown Beer), Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour. In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in.
- entry in the Trésor de la langue française informatisé).
- Principia Gastronomica - Carbonnade Flamande (accessed 22 June 2008)
- Larousse Gastronomique 2001, ISBN 978-0-600-60235-4
- Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996), ISBN 1-56305-411-6.
- (in French) Canalblog-Recipe Carbonade Flamande (accessed 22 June 2008)
- BBC Recipe Database - Carbonnade Flamande Archived 8 March 2008 at the Wayback Machine (accessed 22 June 2008)