|Place of origin||Belgium, France|
|Main ingredients||Beef or Pork, onions, beer, thyme, bay|
Flemish Stew, also known as stoofvlees or carbonnade or called à la flamande (in Dutch stoverij or stoofvlees) is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands 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 horse loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, 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.
Commonly recommended beers for this dish include Oud bruin (Old Brown Beer), Brune Abbey beer and Flanders red. Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.
- https://www.bbcgoodfood.com/user/4862541/recipe/stoofvlees-flemish-beef-stew; BBC Goodfood entry]).
- The spelling with one n is somewhat more common (55%) in French; with two ns is more common in English (60%) Google Ngrams
- Principia Gastronomica – Carbonnade Flamande (accessed 22 June 2008)
- Larousse Gastronomique 2001, ISBN 978-0-600-60235-4
- Walter Hoving, Cranky's Bouillabaisse Cookbook & Kitchen Helper, 2008, ISBN 0595496636, p. 5
- Martin Dunford, Phil Lee, The Rough Guide to Belgium & Luxembourg, 2008 ISBN 0756646847, p. 379
- 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)