Flemish stew
Flemish meat and vegetable dish From Wikipedia, the free encyclopedia
Flemish stew,[1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande,[2][3] is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders. It is made with beer and mustard spread on bread, seasoning can include bay leaf, thyme, clove, and juniper berries. In the East and West Flanders provinces, often dried prunes will be added while stewing.
In French, a carbon(n)ade may also be a dish of grilled horse loin and certain beef stews cooked with red wine, such as beef bourguignon in the east of France.[4] but in English, carbonnade refers to the Belgian dish. The term Flemish stew, being a generic term, is sometimes used to refer to other Flemish dishes such as waterzooi or hochepot, in Dutch, the latter is called hutsepot.[5][6] Hutsepot refers to mixing (husselen) ingredients instead of mashing the ingredients into a stamppot (in Flemish stoemp).
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas,[7] using extra condiments like Sirop de Liège,[8] and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red.[9] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.[9][10]
Carbonade is often accompanied by French fries, boiled potatoes, or stoemp.[9][11] It is widely available in restaurants and friteries in Belgium and the Netherlands.
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