Traditional Flemish carbonade recipe

Steps in the preparation of Flemish carbonade
Prepare the ingredients
Peel and cut the vegetables:
Peel the carrots and cut them into thick rounds so that they remain firm after cooking.
Finely slice the onion so that it melts well in the sauce.
Prepare the meat:
Cut the beef into medium-sized pieces (about 3 to 4 cm on each side).
Brown the meat and onion
Heat the butter:
Melt the butter in a casserole dish over high heat.
Brown the meat:
Add the beef pieces and fry until nicely browned on all sides. This step caramelizes the surface and gives more flavor to the carbonade.
Sauté the onion:
Add the minced onion to the casserole dish and cook for 3 to 4 minutes, stirring regularly, until translucent and lightly browned.
Add liquids and spices
Pour in the beer and broth:
Stir the dark beer into the casserole dish to deglaze the cooking juices.
Add the chicken stock to complete the liquid.
Add the bouquet garni and carrots:
Place the bouquet garni in the casserole, then add the carrot slices.
Stir in gingerbread and brown sugar
Prepare the gingerbread:
Spread the gingerbread slices with Dijon mustard.
Place in the casserole:
Place the spread slices on top of the mixture so that they slowly melt in the sauce.
Season:
Add the brown sugar for a sweet touch, then season with salt and pepper to taste.
Simmering the Flemish carbonade
Slow cooking:
Bring to the boil, then lower the heat and cover the casserole. Simmer over low heat for 1h30 so that the meat becomes melting and soaks up the aromas of beer and spices.
Thicken the sauce:
After 1 hour and 30 minutes of cooking, remove the lid and cook for another 10 to 15 minutes over medium heat to thicken the sauce. Stir regularly to prevent the meat from sticking to the bottom.
Serve the Flemish carbonade
Remove the bouquet garni: remove the bouquet garni before serving.
To serve: serve the Flemish carbonade in soup plates, topped with its generous sauce.
Accompaniments for Flemish carbonade
Homemade fries: Flemish carbonade is traditionally served with crispy fries for the perfect contrast.
Mashed potatoes: to absorb the thick, smooth sauce.
Rustic bread: ideal for grabbing every last drop.
Fresh pasta: tagliatelle or spaghetti can also enhance this dish.