Flemish stew, known in Dutch as stoofvlees () or stoverij and in French as carbon(n)ade flamande,Principia Gastronomica – Carbonnade Flamande
(accessed 22 June 2008) is a Flemish

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

(or

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

) and

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

popular in

Belgium Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeas ...

, the Netherlands,

Aosta Valley The Aosta Valley ( ; ; ; or ), officially the Autonomous Region of Aosta Valley, is a mountainous Regions of Italy#Autonomous regions with special statute, autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, Fr ...

(Italy) and French Flanders. It is made with

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

and mustard spread on bread; seasoning can include bay leaf,

thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...

, and juniper berries. In the East and West Flanders provinces, often dried prunes will be added while stewing. In French, a ''carbon''(''n'')''ade'' may also be a dish of grilled horse loin and certain beef stews cooked with red wine, such as beef bourguignon in the east of France. but in English, ''carbonnade'' refers to the Belgian dish. The term Flemish stew, being a generic term, is sometimes used to refer to other Flemish dishes such as '' waterzooi'' or '' hochepot'', in Dutch, the latter is called '' hutsepot''.Martin Dunford, Phil Lee, ''The Rough Guide to Belgium & Luxembourg'', 2008 , p. 379 ''Hutsepot'' refers to mixing (''husselen'') ingredients instead of mashing the ingredients into a '' stamppot'' (in Flemish '' stoemp''). 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 Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

and either

brown sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by t ...

or red currant jelly are sometimes added.Canalblog-Recipe Carbonade Flamande
(accessed 22 June 2008) Carbonade is often accompanied by French fries, boiled potatoes, or stoemp.BBC Recipe Database – Carbonnade Flamande
(accessed 22 June 2008) It is widely available in

restaurant A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants ...

s and friteries in Belgium and the Netherlands.

References

{{DEFAULTSORT:Carbonade Flamande Belgian stews French stews Beer dishes Dutch cuisine

See also

References