The Beer Boutique

One of the finest traditional beer-food dishes ever created - the Carbonade Flamande from Belgium. Flemish red ale, trappist brown and other Belgian brown ales can be used in this dish - and served with it also.


• 1kg chuck steak, cut into 5cm chunks

• 1 x 330ml Bottle of Gouden Carolus

• 2 tablespoons vegetable oil

• 20g 1oz butter

• 20g brown sugar

• 1 teaspoon ground nutmeg

• Salt and pepper

• 2 tablespoons flour

• 2 tablespoons tomato puree

• 100g pitted, sliced prunes

• 300ml veal stock

• 2 Bay leaves

• Sprig of thyme

• 1 tablespoons Dijon mustard

• 1 apple cut into 1/8's


Marinate the meat in the beer for 1-3 days.

Save the marinade and put aside then fry the meat in a pan with the oil, sugar and butter til the outside gains nice brown colour.

Heat some butter in a pot, stir the flour in so it forms a paste then add the nutmeg, prunes, stock, herbs, tomato, mustard and beer marinade.

Once this has simmered at a high temperature for 10-15 mins, transfer the sauce onto the beef and simmer gently for 1 hour.

Add the apple pieces and simmer a further 10 mins and season to taste.

Written by The Beer Boutique — September 30, 2013

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