Flemish stew

Flemish beef stew
Carbonade, served with fries
TypeStew
Place of origin Belgium
Main ingredientsBeef or pork, onions, beer, thyme, bay

Flemish stew,[1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande,[2][3] is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders. It is made with beer and mustard spread on bread; seasoning can include bay leaf, thyme, clove, 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.[4] 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.[5][6] 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,[7] using extra condiments like Sirop de Liège,[8] and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red.[9] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.[9][10]

Carbonade is often accompanied by French fries, boiled potatoes, or stoemp.[9][11] It is widely available in restaurants and friteries in Belgium and the Netherlands.

See also

References

  1. ^ "Stoofvlees (Flemish beef stew)". BBC Good Food. Retrieved 31 December 2023.
  2. ^ The spelling with one n is somewhat more common (55%) in French; with two ns is more common in English (60%) Google Ngrams
  3. ^ Principia Gastronomica – Carbonnade Flamande (accessed 22 June 2008)
  4. ^ Larousse Gastronomique 2001, ISBN 978-0-600-60235-4
  5. ^ Walter Hoving, Cranky's Bouillabaisse Cookbook & Kitchen Helper, 2008, ISBN 0595496636, p. 5
  6. ^ Martin Dunford, Phil Lee, The Rough Guide to Belgium & Luxembourg, 2008 ISBN 0756646847, p. 379
  7. ^ (in Dutch) Libelle - Stoverij met speculaas (accessed 4 February 2023)
  8. ^ (in Dutch) Okoko Recepten - Luikse runderstoof (accessed 4 February 2023)
  9. ^ a b c Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996), ISBN 1-56305-411-6.
  10. ^ (in French) Canalblog-Recipe Carbonade Flamande (accessed 22 June 2008)
  11. ^ BBC Recipe Database – Carbonnade Flamande Archived 8 March 2008 at the Wayback Machine (accessed 22 June 2008)
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