Carbonade Flamande rustic French beef stew

In my part of the far north of France, the Flemish influence is strong. You’ll spot it in the architecture in towns like Saint-Omer and Arras. And you’ll notice it in the traditional estaminets, inns, where the menu will often feature carbonnade flamande. The dish orginates from neighbouring Belgium (formerly Flanders) and takes its name from meat simmered over charcoal fires, a favourite dish of miners of the north. It’s rich, rustic and robust. And utterly scrumptious. It’s the sort of comfort food that puts a smile on your face. This is how my neighbour Claudette has made it for more than 75 years. She adds gingerbread and mustard, but you don’t have to, it’s a tradition here.

Carbonnade Flamande for 4

2 onions (finely chopped)
1 kg beef (2.2 lbs) (braising steak is perfect) (in equal pieces)
3 tablespoons flour
300ml/10 fl oz/bottle dark beer (or blonde beer for a less strong taste)
1.5 litres beef stock (2.5 pints)
Big dash of red wine vinegar
1 tablespoon brown sugar
2 bay leaves
2 sprigs thyme
1 clove garlic
2 carrots (in rings)
Salt and pepper
Butter

Slices of gingerbread (optional)
Mustard (optional)

Sauté the onions in butter then remove and keep to one side.

Cut the meat into small cubes, dip into seasoned flour and sauté the pieces in butter until browned all over. Add the vinegar and cook for two minutes, stirring. Return the onions to the pan with the meat, and pour the beer in. Stir and bring to the boil.

Add the beef broth, and sugar and bring to the boil.

Add the carrots and herbs.

If you want to do it the traditional way, slather mustard (Dijon works really well) over the gingerbread and cover the stew (mustard side down). If not, move to the next step.

Pop a lid on the pan and cook for around two hours on a low heat until the sauce is thick. If you want to make your own gingerbread – here’s a recipe from a Michelin starred chef.

Some say it’s best when reheated the next day.

It’s traditional to serve carbonnade Flamande with chips (fries) in the north of France. But it also goes really well with new potatoes, pasta and grilled gingerbread croutons…