Description

Beef Carbonnade Stew is a classic Belgian dish featuring tender cubes of beef slow-cooked in a rich and flavorful dark ale and beef broth sauce. Enhanced with caramelized onions, garlic, Dijon mustard, brown sugar, and aromatic herbs, this hearty stew delivers a perfect balance of savory and slightly sweet flavors. Ideal for comforting family meals, this recipe yields a luscious, thick sauce and melt-in-your-mouth beef.

Ingredients

Meat and Seasonings

2 lbs beef chuck, cut into cubes
Salt, to taste
Black pepper, to taste
2 tbsp vegetable oil

Vegetables and Aromatics

3 large onions, thinly sliced
3 cloves garlic, minced

Thickening and Liquids

2 tbsp all-purpose flour
2 cups beef broth
2 cups dark ale or nonalcoholic malt beverage

Flavorings and Herbs

2 tbsp brown sugar
1 tbsp Dijon mustard
2 bay leaves
1 tsp dried thyme
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Season and Brown the Beef: Season the beef cubes evenly with salt and black pepper. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until a deep, rich color forms. Remove the browned beef and set aside.
Sauté Onions: In the same pot, add the sliced onions. Cook over medium heat, stirring occasionally, until they are softened and lightly caramelized, bringing out their natural sweetness.
Add Garlic: Stir in the minced garlic with the onions and cook briefly for about 30 seconds to 1 minute until fragrant, taking care not to burn the garlic.
Coat with Flour: Sprinkle the all-purpose flour over the softened onions and garlic. Stir well to thoroughly coat the onions; this will help thicken the stew later.
Combine Ingredients: Return the browned beef to the pot. Pour in the beef broth and dark ale (or malt beverage), ensuring the meat is mostly submerged. Stir in the brown sugar, Dijon mustard, bay leaves, dried thyme, and apple cider vinegar to build depth of flavor.
Simmer the Stew: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 1½ to 2 hours. Stir occasionally to prevent sticking, until the beef is tender and the sauce has thickened to a rich consistency.
Finish and Garnish: Remove and discard the bay leaves. Taste and adjust the seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the stew for a bright, fresh finish before serving.

Notes

Serve the carbonnade with creamy mashed potatoes, buttered egg noodles, or crusty French bread to soak up the delicious sauce.
You can substitute the dark ale with additional beef broth for an alcohol-free version.
Browning the beef thoroughly before simmering enhances the stew’s depth and richness.
This stew tastes even better the next day as the flavors continue to meld.