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carbonnade flamande
beef or pork with onions and beer
Carbonnade is named after carbonatta, the Italian word for charcoal, and it can mean several kinds of beef (or horsemeat) stews cooked in red wine.
Carbonnade à la flamande is very popular in the Hauts-de-France as well as Flanders, Belgium and the Netherlands (where it is called stoofvlees or stoverij). Slices of beef or pork browned in lard are layered with fried onions and cooked for hours in beef stock and beer, and sometimes mustard, juniper berries or currant jelly, then served with frites or boiled potatoes.
Text © Dana Facaros
Image by Jiel Beaumadier