Carbonade flamande

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Flemish stew
Place of origin Belgium,  France
Main ingredientsBeef or Pork, onions, beer, thyme, bay

Carbonade flamande, also spelled carbonnade[1][2] or called à la flamande[3] (in Dutch stoverij or stoofvlees) is a Flemish beef (or pork) and onion stew popular in Belgium and French Flanders, made with beer, thyme, juniper berries, mustard and spiced bread. In French, a carbon(n)ade may also be a dish of grilled pork 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 dish is occasionally called Flemish stew, but that is a generic term, also used for waterzooi, hochepot, and so on.[5][6]

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[edit]


  1. ^ entry in the Trésor de la langue française informatisé).
  2. ^ The spelling with one n is more common in French; with two n's is much more common in English Google Ngrams
  3. ^ Principia Gastronomica - Carbonnade Flamande (accessed 22 June 2008)
  4. ^ Larousse Gastronomique 2001, ISBN 978-0-600-60235-4
  5. ^ Walter Hoving, Cranky's Bouillabaisse Cookbook & Kitchen Helper, 2008, ISBN 0595496636, p. 5
  6. ^ Martin Dunford, Phil Lee, The Rough Guide to Belgium & Luxembourg, 2008 ISBN 0756646847, p. 379
  7. ^ a b c Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996), ISBN 1-56305-411-6.
  8. ^ (in French) Canalblog-Recipe Carbonade Flamande (accessed 22 June 2008)
  9. ^ BBC Recipe Database - Carbonnade Flamande Archived 8 March 2008 at the Wayback Machine (accessed 22 June 2008)