The World Cook

Belgium

Group G | Europe

Carbonnade Flamande

The best chips (aka fries) in the world, the best beer, and maybe the best footballers? Belgium has a squad that could go all the way this year and this meat stew from the BBC has strong potential too.

A filling meal suitable for De Rode Duivels, this rich, beer-braised dish is best accompanied by a Belgian brew and watching Kevin De Bruyne complete a flashy pass up to Romelu Lukaku.

Time 2hrs 30mins
Makes 4
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

15g Butter
1 tbsp

15g

Butter
450g Diced beef
1lb

450g

Diced beef
125g Pancetta
4oz

125g

Pancetta diced
1 Onion
1

1

Onion sliced
1 Carrot
1

1

Carrot sliced
2 cloves Garlic
2 cloves

2 cloves

Garlic minced
1 tsp Plain flour
1 tsp

1 tsp

Plain flour
250ml Beef stock
1 cup

250ml

Beef stock
1 tsp Tomato purée
1 tsp

1 tsp

Tomato purée
400ml Brown or dark Belgian ale
1 ½ cups

400ml

Brown or dark Belgian ale
handful Parsley
handful

handful

Parsley chopped

1

Over a high heat, melt the butter in a large cassrole dish or dutch oven on a high heat. Add the diced beef and cook until browned on all sides. Remove beef and reserve.
2

Turn the heat down to medium and cook the pancetta for 5 minutes.
3

Then add the onions, carrots, garlic and cook until the onions are starting to turn translucent. Then mix in the flour and cook for a further 5 minutes.
4

Add the cooked beef, beef stock and the tomato purée and stir. Slowly pour in the Belgian ale. Bring to a simmer and then cover and cook for 2 hours until sauce has thickened.

Coach's tip Use something like a Leffe or Duvel.

Coach's tip Use something like a Leffe or Duvel.
5

Serve with parsley.