Flemish stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)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.