Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer. Includes recipe card with double spices for two meals with 3-4 servings. Ingredients: Parsley, garlic, mustard, thyme, allspice, bay leaves - Free U.S. shipping.