Flemish stew, known in Dutch as stoofvlees () or stoverij and in French as carbon(n)ade flamande,The spelling with one n is somewhat more common (55%) in French; with two ns is more common in English (60%) Google NgramsPrincipia Gastronomica – Carbonnade Flamande (accessed 22 June 2008) is a beef (or pork) stew popular in Belgium, the Netherlands, and French Flanders. It is made with beer and mustard and the sauce is sometimes thickened using bread; seasoning can include bay leaf, thyme, clove, and juniper berries. In East and West Flanders, dried prunes are often added while stewing.
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas, Libelle - Stoverij met speculaas (accessed 4 February 2023) using extra condiments like Sirop de Liège, Okoko Recepten - Luikse runderstoof (accessed 4 February 2023) and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red.Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996), . Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added. Canalblog-Recipe Carbonade Flamande (accessed 22 June 2008)
Carbonade is often accompanied by French fries, boiled potatoes, apple sauce, or stoemp.BBC Recipe Database – Carbonnade Flamande (accessed 22 June 2008) It is widely available in restaurants and friteries in Belgium and the Netherlands.
See also List of stews
Beef bourguignon Coq au vin Belgian cuisine Beef stew
References