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Carbonade à la flamande originated in northern France and Belgium, and is a rich, slow–cooked stew of beef and onions braised in beer. ‘Carbonade’ comes from the Italian for ‘charcoal cooked’, although the beef is not grilled but browned in a pan, then transferred into a casserole. The traditional topping for this is pieces of bread spread with mustard. The stew is best served with boiled potatoes or a green salad. The term ‘carbonade’ is also used for grilled pork loins and southern French beef stews with red wine.