Carbonnade Flamande

Carbonnade Flamande Recipe

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Marlene Fields


This is a recipe that my Aunt Mary shared with my Mom and Mom shared with me. We love it. It's survived a few generations. The recipe calls for monosodium glutamate, but I never use it.
I like to add sliced mushrooms to this and serve it all over wide noodles for a switch.


★★★★★ 1 vote

30 Min
2 Hr


  • 2 lb
    beef chuck cut in 1" pieces
  • 1/4 c
  • 1/4 tsp
  • 1 1/2 tsp
  • 1
    bay leaf
  • 2 tsp
    monosodium glutamate
  • 1/4 c
    butter or margarine
  • 4 medium
    onions, sliced
  • 12 oz
  • 2 Tbsp
    finely chopped parsley
  • 1/4 tsp
    dried thyme

How to Make Carbonnade Flamande


  1. Combine flour, salt, pepper and monosodium glutamate. Roll meat pieces in the mixture.
  2. Melt butter in a skillet. Add onions and cook until tender, but not brown. Remove onions; add beef and brown on all sides. Return onions to beef; add beer and remaining ingredients.
  3. Cover and cook over low heat for 2 hours or until meat is tender. If more liquid is needed, add more beer.
  4. Serve hot with mashed potatoes or noodles.

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About Carbonnade Flamande

Course/Dish: Beef

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