Carbonnade A' La Flamande

READY IN: 26mins
Recipe by stgmngrjan

From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.

Top Review by Mimi Bobeck

Wow! This is a super-fast version of this recipe. The one I am used to requires cooking in the oven for about 2 hours. I liked the short cut using the zip-lock baggie, but it came out a little bland - I will re-work this recipe again and adjust the seasoning. Maybe it was the reduced-sodium beef broth? I will re-post another review next time I make this and let you know what I find out.

Ingredients Nutrition


  1. Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
  2. Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
  3. Add onion and garlic to pan; saute 5 minutes or until tender.
  4. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
  5. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.

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