Le Foodist Paris Cooking Class

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


  • 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.