How To Easily Make Carbonnade À La Flamande In Only Nine Steps

Carbonnade à la Flamande (for four servings) :

Preparation : 15 minutes

Cooking : 180 minutes


    • 1kg beef chunk
    • 3 onions
    • 2 gingerbread slices
    • 3 tablespoons brown sugar
    • 250g lardons
    • 2 white bread slices
    • Traditional mustard
    • Salt
    • Pepper
    • 10 pink peppercorns
    • 1 teaspoon mustard seed
    • 2 dark beer 33cl bottles (Chimay blue for instance)
    • 2 tablespoons olive oil
    • 2 tablespoons salted butter
    • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
    • 2 garlic cloves

Carbonnade à la Flamande


    • In a pressure cooker, put butter and olive oil.
    • Then cut the meat into 2 inches chunks and add them to the pressure cooker.
    • Add the lardons and the chopped onions.
    • Sprinkle with brown sugar and stir gently.
    • Spread mustard over the bread slices and put it on the meat (mustard side). Stir gently.
    • Pour the 2 dark beer bottles.
    • Cut the gingerbread into pieces and add them to the pressure cooker.
    • Add the bouquet garni, salt, pepper, the pink peppercorns and the chopped garlic.
    • Put the lid on the pressure cooker and cook over low heat for 3 hours, done !


Personal tips

Roasted or steamed potatoes, as a side dish, will go very well with your carbonnade à la Flamande.

A dry red wine is highly recommended with your carbonnade à la Flamande.

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