Estaminet Classic · Beer-Braised Beef Stew
Carbonade Flamande
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The stew's dark, slightly sweet sauce often gets a slice of gingerbread spread with mustard stirred right into the pot, where it melts to thicken and sweeten the braise.
Chunks of beef are browned and then braised for hours in dark Flemish beer with onions, brown sugar, and a slice of spiced gingerbread, until the meat falls apart in a thick, sweet-savory sauce. Estaminets — traditional Flemish taverns — in Lille serve it with a side of frites.
Why it's made this way: The dish reflects the Flemish side of the Hauts-de-France border, where beer replaced wine as the everyday braising liquid long before it became a regional signature.
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