Flemish stew

Flemish stew, known in Dutch as stoofvlees or stoverij and in French as carbon'ade flamande', is a beef stew popular in Belgium, the Netherlands, and French Flanders. It is made with beer and mustard and the sauce is sometimes thickened using bread; seasoning can include bay leaf, thyme, clove, and juniper berries. In East and West Flanders, dried prunes are often added while stewing.
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas, using extra condiments like Sirop de Liège, and using different kinds of beer. Common beers for this dish include Oud Bruin, Brune Abbey Beer and Flanders Red. Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.
Carbonade is often accompanied by French fries, boiled potatoes, or stoemp. It is widely available in restaurants and friteries in Belgium and the Netherlands.