Recipes Carbonnade à la Flamande (Flemish Beef Stew) 4.0 (1,803) 1 Review This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Hearty Stews By Jacques Pépin Jacques Pépin Instagram Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. Author of over 30 books, he published his first cookbook, The Other Half of the Egg with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text La Technique in 1976, and his memoir The Apprentice in 2003.Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. He has been Executive Culinary Director of Oceania Cruises since 2003.For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, was dean of special programs at the International Culinary Center in New York City for over 30 years. In 2016 he honored his commitment to culinary education by starting a foundation in his name along with his daughter and son-in-law. The Jacques Pépin Foundation supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service. Food & Wine's Editorial Guidelines Updated on November 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 3 hrs Yield: 8 Ingredients 4 tablespoons unsalted butter 3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide Salt and freshly ground pepper 3 cups thickly sliced onions 1/2 cup all-purpose flour Three 12-ounce cans beer 1/2 teaspoon dried thyme 2 bay leaves Chopped parsley, for garnish Boiled carrots and potatoes, for serving Directions In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes. Make Ahead The carbonnade can be refrigerated for up to 3 days. Reheat gently. Suggested Pairing This stew is so hearty that it can handle a very tannic red like Cabernet Sauvignon. Rate it Print