Reviewed: Apr. 15, 2012

very tasty - thick and filling- we loved it

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Reviewer:

Reviewed: Sep. 7, 2011

HAS to be Belgian beer, nothing else. I tried this recipe with ordinary dark beer - not the same It must be the herbs in the Belgian beer !!

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Reviewer:

robertvp

Reviewed: Mar. 2, 2011

Not what I was expecting but good. I used fresh spinach because I had some on hand instead of parsley. The family seemed to like it. It was lighter than I expected. I used Blue Moon Wheat Ale but next time, I'm going with a Hardcastle Dark to see if it "beefs" it up.

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Reviewer:

Valerie

Reviewed: Sep. 10, 2010

For a real Belgian stew, add some essential herbs and spices: cloves, bay laurel leaves and a thyme sprig. Also we don't put flour, but a slice or two of dark bread, spread with mustard to thicken the sauce. Don't put lemon either, nor bacon. And per kilo of meat, you need two really large onions. And the most important, we serve it with French fries, essential. Bake the fries twice to make them less greasy and more crispy. Enjoy!

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Reviewer:

KoenCairo

Reviewed: Mar. 22, 2010

I was pretty excited to try out this recipe, as I live in Belgium and have had many delicious stews in restaurants & cafes here. But after I made this I was kind of disappointed. I followed the original recipe exactly. The hosue smelled very good while everything was cooking, but the stew itself seemed to lack alot of flavor, and the flavors that were mixed together didn't seem to go very well, definitely not like any of the stews I've had here. I noticed some of the other reviewers made alot of changes to the orig. recipe, maybe next time I will try some of their suggestions.

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Reviewer:

Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

Reviewed: Jan. 12, 2008

It tasted very sweet, like it had sugar in it. I made it for myself & my children and we did not enjoy it.

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Reviewer:

michelemcrb

Home Town: Brooklyn, New York, USA

Reviewed: Sep. 17, 2007

Beef was very tender & flavorful until the end when the lemon juice was added. I normally really like lemon, but it was just too much for this dish. Next time I would start with maybe half that amount of lemon juice, and/or do part lemon juice & part vinegar.

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Reviewer:

kosteral

Cooking Level: Expert

Living In: Northfield, Minnesota, USA

Reviewed: May 3, 2006

This was very good! I'd just add some extra salt.

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Reviewer:

Katie

Reviewed: Feb. 28, 2006

Great recipe. I used a bottle of Chimay red (a Belgian Trappist ale) and also added a twig of rosemary and thyme.

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Reviewer:

Meowz

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

Reviewed: Jan. 29, 2005

Well, this is just fair but strays too far from a true Belgian stew - we are going back to our old recipe. Carbonnade should have belgian or similar ale and vinegar - not lemon juice. Take lean stew beef, dredged in flour - brown and deglaze pan with broth, set aside. Thick slices of regular onions (1.5 pounds) and 6 cloves of garlic crushed - brown on low heat until onions are caramelized - very dark and sweet. Add 2 cans beef broth, 2 tsp thyme, 2 bay leaves, 2 tbsp brown sugar, 2 tsps red wine vinegar and 16-24 ozs beer like Bass Ale. Cook 2 hours at 325, take lid off for the last hour to thicken. Add 2 - 3 more tsp red wine vinegar and season with salt and pepper - serve over egg noodles.

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