Savory Elk Carbonnade Recipe with Trappist Beer and Fries
This hearty Belgian stew turns your hard-earned elk meat into a rich, beer-braised masterpiece.
Elk Carbonnade with Trappist Beer and Fries (Author photos)
October 29, 2025
By Jenny Nguyen-Wheatley
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Carbonnade à la Flamande — or Flemish stew — is a well-known Belgium dish full of slow-cooked meat, onions and beer. Unlike French-style stews, which often call for wine, carbonnade is made with Belgian brown ale that gives the stew its signature taste, which is slightly sweet, malty and a touch acidic. I splurged and used Trappist beer, which is made by Belgian Trappist monks.
There are several styles of Trappist beer. The two styles that are probably easiest to find are the Dubbel and Tripel, with Chimay being widely available. The “red” Premiere bottle is Chimay’s Dubbel and the “blue” Grand Réserve is its Tripel. I chose the Dubbel because they’re generally less bitter than the Tripel. However, if you prefer a darker stew, go for the Tripel.
Servings: 4-6Prep time: 10 minutesCook time: 2-3 hours
Ingredients 2.5 pounds elk neck, shank or shoulder Kosher salt, to taste 3 ounces of pancetta, diced (or salt pork) Olive oil, as needed 2 medium onions, sliced 2 bay leaves 4 sprigs of thyme 3 cloves of garlic, minced 3 tbsp. butter 3 tbsp. flour 1.5 cups of Trappist (Dubbel or Tripel) 2 cups of beef/game stock, heated 2 tbsp. brown sugar Freshly chopped flat-leaf parsley Thick-Cut Fries 2 pounds of russet potatoes Frying oil Fine sea salt Directions Preheat oven to 325 degrees Fahrenheit. Cut elk meat into two-inch cubes. Salt the pieces and set aside. Add diced pancetta into an unheated, medium/large enameled Dutch oven and then turn up the heat to medium-low. Gently cook the pancetta until the fat is rendered and the pieces of pork become crisp, stirring occasionally. Remove pancetta and set aside. If needed, add a splash of oil to the Dutch oven if there is not enough pancetta fat to brown elk. Turn up heat to medium-high and brown elk in batches. Adjust heat as needed to prevent the fond in the bottom of the pot from burning. Set browned elk meat aside with the cooked pancetta. Turn heat down to medium/medium-low and add sliced onion, bay leaves, thyme sprigs and a pinch of salt. Sweat for 5-7 minutes, or until onion becomes translucent, stirring occasionally. Then add garlic and stir for 1 minute. Next, add butter to melt and then flour. Stir for two minutes. Add the Trappist beer to the onions and stir for a smooth roux, scraping the bottom of the pan with a wooden spoon to release the fond. Then stir in heated stock, brown sugar, browned elk meat and pancetta. Bring the pot to a simmer and then cover and transfer to a 325-degree oven. Bake for 2-3 hours, or until meat becomes tender, depending on the toughness of the elk. Stir halfway through cooking. Add more stock or water if the stew becomes dry. Meanwhile, peel potatoes and cut into thick batons. Place cut potatoes in a bowl of water while you work to prevent browning. Then strain out the water and add new water to remove excess starch. Allow potatoes soak on the counter for 30 minutes. Next, remove potatoes and place on a rimmed cookie sheet lined with a clean towel or paper towels and pat completely dry. Heat two inches of frying oil in a medium saucepan (or use a deep fryer) to 300-325 degrees Fahrenheit. Blanch raw potatoes for about 2 minutes in batches — they will still look blond and soft. Drain blanched potatoes on paper towels or a cooling rack over a sheet pan. Then transfer potatoes to a cookie sheet(s), allowing space between each piece, and chill uncovered in the refrigerator for the potatoes to dry. Season stew to taste and keep warm. If needed, balance bitterness with more brown sugar. Discard bay leaves and thyme sprigs. Before you serve, heat frying oil to 400 degrees and fry the chilled fries again until golden and crispy. Season with fine sea salt and serve immediately with the stew. Garnish with chopped parsley.
