carbonnade

[ kahr-buh-nahd; French kar-baw-nad ]

noun

, Belgian Cooking.

, plural car·bon·nades [kahr-b, uh, -, nahdz, k, a, r, -baw-, nad].

1. a thick stew of beef, onions, herbs, etc., cooked in beer.

Word History and Origins

Origin of carbonnade¹

1875–80; < French carbon ( n ) ade literally, meat grilled over hot coals, Middle French < Provençal carbonada or Italian carbonata; carbonado ²

Example Sentences

The carbonnade of beef recipe could use this one: Tell the cook to return the seared meat to the casserole once the pot is ready for the oven, which, in an editing slip-up, it neglects to do.

From New York Times

Down to Germany, we find bierfleisch, which is brisket braised with caramelized onions and beer, a preparation that is reprised in the Flemish speaking parts of Belgium, where it's known as carbonnade.

From Salon

The classic Flemish beef stew carbonnade flamande draws body and rich flavor from the ale it braises in, and there’s probably not a seafood joint in the Low Countries that doesn’t serve mussels braised in fruity lambic.

From Wall Street Journal

You’ll see it in Greek stifado, flavored with red wine vinegar; in Ugandan Bunyoro stew, scented with curry powder; and in ale-spiked Flemish carbonnade, on which this recipe is very loosely based.

From New York Times

Although many traditional beef carbonnade recipes call for stirring the mustard into the stew pot, cooking mustard tames its bite.

From New York Times