This classic comforting Belgian casserole is a simple recipe made more delicious by browning the beef first. Slow Cooker Carbonnade Flamande combines beef, sauteed onions and a flavourful beer resulting in a delicious meal ready for you at the end of the day.
Slow Cooker Carbonnade Flamande
A typical carbonnade flamande consists of only a few standout ingredients; beef, onions, beer. It differs from French stews as this delish is made with a dark Beligian style beer offering character and depth.
While it might not be traditional, we’ve added bacon into our stew for that extra wow factor.
Choosing the right beer to cook or braise with is as important as choosing the right cut of beef. We’ve made many a beef stew over the years and tried many a dark beer.
Our beer of choice for this recipe is a Chimay but any Belgian Dark beer will work. Chimay is an authentic Trappist Beer typically brewed within the walls of a Trappist monastery under the control of community monks.
Make this stew for guests and share the story about Chimay to give them a little history on this kind of beer.
What to serve with this beef stew
We’ve served this carbonnade flamande with egg noodles or short pasta, mashed potatoes, roasted potatoes, even rice.
Plus crusty bread. Always have crusty bread on hand to mop up that delicious broth.
If you are not familiar with the taste of beer in cooking, you may want to consider mixing the beer with a little beef stock.
The beer offers a distinct flavour and one that is delicious, but not for everyone.
Looking for other Slow Cooker recipes, check these out:
- Slow Cooker Beer Pulled Pork
- Slow Cooker Five Spiced Chicken
- Slow Cooker Stuffing
- Greek Beef Stew with Onions and Feta Cheese
- Slow Cooker Teriyaki Chicken Wings
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 lbs stew beef
- 1 tsp salt and pepper to taste
- 2 tbsp oil
- 6 slices thick bacon
- 2 medium onions sliced thin
- 6 garlic cloves minced
- 2 tsp dried thyme leaves
- 1 tsp old bay seasoning
- 3 bay leaves
- 1 tsp vinegar
- 1 tbsp sugar
- 1/4 cup flour
- 2 cups beer
- fresh parsley, chopped
- Season your stew meat with salt & pepper.
- In a sauce pan over medium-high heat add oil and brown your beef stew in batches. Transfer to slow cooker.
- Add bacon to same sauce pan and cook until crisp. Remove and drain on paper towel. Set aside. Once cool cut into 1 inch pieces and add to the slow cooker.
- In pan with bacon fat add in your sliced onions. Cook until soft. Add garlic, thyme, old bay seasoning, bay leaves, vinegar, another dash of salt & pepper and cook for 1 minute or so. Sprinkle sugar over mixture in pan and stir well. Add flour and cook for another minute (stir as you go). Finally add your beer, increase your heat a little and cook until mixture thickens.
- Pour saucepan mixture over beef & bacon. Gently stir and cook on low for about 5-6 hours or until meat is tender. Remove bay leaves and serve topped with fresh parsley.