One of the most famous Belgian dishes has been known since the Middle Ages.

It is a long-simmered stew, cooked with one of the country's great specialties: beer.

It takes its name from the charbonnée which in Old French designates a dish cooked for a long time on the embers.

Lean meat is used (chuck, shank, collar).

For the sauce, they use one of the oldest connections there is: bread (gingerbread if possible).

Olivier Poels' stew recipe for 4 people

- 800 gr of beef cheek

- 2 onions

- 1 piece of breast

- 1 liter of dark beer (abbey beer type)

- 3 slices of stale country bread spread with mustard

- 1 tbsp of flour

- 2 tablespoons of brown sugar

- 25 gr of butter

- 1 bouquet garni


Brown the pieces of beef in the butter, flour them


Add the chopped onions

3. Add

the beer and add the other ingredients


Simmer for 2 hours on low heat and stir regularly