Dining and Cooking
Belgian Beef Beer Stew (Carbonnade Flamande) — Irresistible Comfort Food!
In American Recipes

Belgian Beef Beer Stew (Carbonnade Flamande) — Irresistible Comfort Food!



Discover the ultimate Belgian Beer Stew — Carbonade Flamande — slow-cooked in dark Belgian ale, caramelized onions, and the iconic pain d’épices that gives this dish its signature depth.
This is comfort food at its most luxurious: melt-in-your-mouth beef, a glossy beer gravy, and aromas straight out of a Flemish brasserie. #soup #beef #stew #beer

In this episode, we show you exactly how to make an authentic Carbonade using Chimay Blue (or any dark, malty Belgian beer), building flavor the traditional way:
deep browning, long reduction, and the perfect balance of sweet, sour, and savory.

Whether you’re searching for Belgian beef stew, beer stew, Carbonnade recipe, or the best winter comfort food, this video will take you step by step through the entire process — with pro tips for restaurant-quality results at home.

★ FOR MORE VIDEO RECIPES… Subscribe to our channel!
➠ https://bit.ly/2MBaIMB

Click the bell 🔔 to receive notifications when we publish new recipes.❤️

In this PIATTO™ video recipe, we present:

===========
Belgian Beef Beer Stew (Carbonnade Flamande) — Irresistible Comfort Food!
===========

INGREDIENTS (serves 6-8)
✅ Beef: 1 kg (chuck, top sirloin cap, rump, shoulder cover, etc.)
✅ Yellow onions: 1 kg
✅ Belgian beer: 1–1.5 liters (dark and never bitter — like Chimay Blue)
✅ Vinegar: ½ tablespoon
✅ Dijon mustard: 2 tablespoons
✅ Pain d’épices: 2 slices
👉 Or rye sandwich bread or soft white sandwich bread
✅ Bay leaves: 2
✅ Thyme: 2 sprigs
✅ Grapeseed oil: 4–6 tablespoons
(or another neutral high-smoke-point oil)
✅ Butter: 2 tablespoons
✅ Salt: to taste

===========
TABLE OF CONTENTS
===========
00:00 – intro
00:30 – browning
04:31 – assembly
07:15 – plating and tasting

===========
PRODUCTS USED IN THIS VIDEO
===========
Affiliates links below:
► Dutch oven shown: https://amzn.to/4a8ylHR

Or check out store on Amazon:
► https://www.amazon.com/shop/piatto/

===========
FOLLOW US
===========

Subscribe to PIATTO™ RECIPES (English-only) on YouTube:
► https://bit.ly/2MBaIMB

Subscribe to PIATTO™ (Italian channel) on YouTube:
► https://www.youtube.com/piatto/

Facebook:
► http://www.facebook.com/piattorecipes/

Twitter:
► https://twitter.com/piattorecipes/

Instagram:
► https://www.instagram.com/piattorecipes/

Pinterest:
► https://www.pinterest.com/piattorecipes/

===========
CREDITS
===========

Marketing – Social Media – Branding: Kaniko Limited
Production – Piatto LLC
PIATTO RECIPES – Quality on the table! 🍽 😋
⭐️ Battle-tested, quality recipes.⭐️

PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world.

===========
DISCLAIMERS
===========
This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.

As an Amazon Associate, we earn from qualifying purchases. This means at no extra cost to you, PIATTO may earn a small commission if you click the links and make a qualifying purchase.

33 Comments

  2. @bensmith7536

    so many stews ive had, are tender, but dry at the same time…. they fall apart, but then you realise youve been chewing for 5 minutes….. a genuine braise is a beautiful thing.

  9. @GK-NE

    Thank you so much for the inspiration. I cooked the dish yesterday, following the instructions nearly exact. It was an amazing dinner!

  14. @CatCalledBowie

    Very well done. Certainly, your preparation method is impeccable and makes my mouth water. However, there is also a “rough version” of this dish. It has only been passed down through oral tradition (rough, in other words). No disrespect intended.

  26. @geertdepauw2691

    When you use beer from 8or 9 degrees its better to let it cook furst for a minute to get away with the alcohol. The stew wil. Be much softer to taste

  27. @oscarpedroso9958

    I made this tonight! Wow! It went well with french fries andd ketchup. I felt like I was at a tavern somewhere cold drinking a pint and having this premium deliciousness. My sauce was a tad dry but I kept feeding it more Chimay Blue. I wonder if I should go lighter on the bread next time? Any suggestions would be helpful. Thanks!

  30. @elchrisse4623

    I made this yesterday – overall good, but it was a tad too sweet for my wife and me – maybe I need to add some more acidity via vinegar
    Is it supposed to be that sweet? We had to make the Pain d'espiece from scratch since we could not get it anywhere locally, and that already had a lot of honey… Also instead of using malt syrup (also could not get it in my are, which is a little bit rural) I used a little honey, but the sweet onions, the sweet chimay beer and the brown sugar all contributed to a lot of savory sweetness
    It was not bad, mind you, but a little less sugar would be better I think
    Greetings from Germany

  31. @MarkMacRae

    The Demerara sugar and "malt syrup" are not on the ingredient list in the description! Can I use brown sugar and Marmite???

  32. @heidecker

    Oh damn'it…I need to grab the ingedients immedaitely to get it cooked fpr dinner…mouthwaterin! Thanks for sharing and warmest reagrds from your freezing neighbour Germany 😀

  33. @janlyngdam6162

    fantastic – and it works fine with flap meat and Danish porter beer – serves day 1 with boiled potatoes and tomorrow for day 2 serving I'll make mashed potatoes.