The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Jacques Pépin's Basic Boiled Potatoes 🌄 💤 ⏳
Jacques Pépin's Bouquet Garni 🌄 💤
Jacques Pépin's Breakfast Rolls 🌄 💤 ⏳
Jacques Pépin's Carbonnade À La Flamande (Flemish Beef Ste 💤 ⏳
Jacques Pépin's Cheesy Cauliflower Gratin 🌄 💤
Jacques Pépin's Chicken Livers Persillade 🌄 💤
Jacques Pépin's Chicken Supreme Kiev-Style 🌄 💤
Jacques Pépin's Chicken with Garlic and Parsley (Persillade 🌄 💤 ⏳
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Jacques Pépin's Carbonnade À La Flamande (Flemish Beef Stew)
Jacques Pépin's Carbonnade À La Flamande (Flemish Beef Stew)
(Image is coming soon! HAHAH! But not REALLY soon!)
Experience the rich culinary heritage of Belgium with Jacques Pépin's Carbonnade à la Flamande, a hearty Flemish beef stew that transforms everyday ingredients into a comforting masterpiece. Tender beef simmers slowly in beer, creating a deeply flavored sauce infused with caramelized onions and aromatic herbs. Perfect for Sunday family dinners or impressive entertaining, this classic European dish brings warmth to your table and pairs beautifully with simple boiled vegetables for a complete, satisfying meal. - Claude
No Jump Zone
Ingredients
4 tablespoons unsalted butter
3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
Salt and freshly ground pepper
3 cups thickly sliced onions
1/2 cup all-purpose flour
Three 12-ounce cans beer
1/2 teaspoon dried thyme
2 bay leaves
Chopped parsley, for garnish
Boiled carrots and potatoes, for serving
Directions
In an enameled cast-iron casserole, melt 2 tablespoons of the butter.
Season the beef with salt and pepper and toss one-third of it into the casserole.
Cook over moderate heat until it's lightly browned, about 3 minutes per side.
Transfer the browned meat to a bowl and set aside.
Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Don't overcrowd the pan!
Add the onions to the casserole, cover and cook over low heat, stirring occasionally, until they're nicely browned, about 8 minutes.
Sprinkle in the flour and stir until the onions are well-coated, then slowly pour in the beer.
Return the meat to the casserole along with any juices that have collected in the bowl.
Add the thyme and bay leaves, cover and let it simmer over low heat, giving it a stir now and then, until the beef is fall-apart tender, about 2 hours.
Uncover and transfer the meat to a bowl with tongs.
Crank up the heat to moderate and simmer the sauce until it thickens slightly.
Fish out and discard those bay leaves.
Return the meat to the casserole and season with salt and pepper to taste.
Sprinkle with parsley and serve alongside some simple boiled carrots and potatoes. Delicious!
Servings\Yield
Serves 8
Nutrition Facts
Nutrition Per Serving - Calories: 420; Total Fat: 22g (Saturated Fat: 10g); Cholesterol: 115mg; Sodium: 180mg; Total Carbohydrates: 18g (Dietary Fiber: 1g, Sugars: 3g); Protein: 35g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Make Ahead: The carbonnade can be refrigerated for up to 3 days. Reheat gently.
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: beef, stew, Belgian, beer, onions
🗂️ Categories: 🥩 Beef, 🥣 Soups & Stews, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Carbonnade À La Flamande (Flemish Beef Stew) was added on April 18, 2025 and last updated on April 20, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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