Description
A Belgian-inspired beef stew made with tender beef braised in dark beer, onions, and a touch of mustard. This rich, flavorful dish is perfect for a hearty, comforting dinner on a chilly evening.
Ingredients
For the Beef Carbonnade:
- 2 pounds beef chuck roast (cut into 2-inch cubes)
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 ½ cups Belgian beer (preferably a dark beer like a Belgian Dubbel or a Belgian Strong Dark Ale)
- 1 ½ cups beef broth (low sodium)
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
For Serving:
- Crusty bread, mashed potatoes, or egg noodles (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Start by trimming any excess fat from the beef chuck roast and cutting it into 2-inch cubes. This will allow the beef to cook evenly and absorb the flavors of the broth. Season the beef with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef cubes on all sides. This step adds depth of flavor to the dish by creating a rich, caramelized crust on the meat. Once the beef is browned, transfer it to a plate and set aside. This will allow you to continue cooking the beef in stages to ensure it doesn’t overcrowd the pot.
In the same pot, add the remaining tablespoon of olive oil. Add the thinly sliced onions and cook over medium heat until they are soft and golden brown, about 10-15 minutes. Stir occasionally to prevent the onions from burning. Caramelizing the onions will bring out their natural sweetness, which balances the savory beef and beer flavors in the dish.
Once the onions are caramelized, add the minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. The flour helps thicken the broth and create a rich, velvety sauce. Continue cooking for another minute to ensure the flour doesn’t taste raw.
Slowly pour in the Belgian beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. This process, called deglazing, helps to incorporate all the delicious caramelized bits into the sauce, adding flavor and richness to the dish. The beer also imparts a malty sweetness to the stew, which pairs wonderfully with the beef.
Once the beer has been added, stir in the beef broth, brown sugar, dried thyme, bay leaves, apple cider vinegar, and Dijon mustard. The vinegar adds a subtle tang that cuts through the richness of the beef and beer, while the mustard gives the dish a slight sharpness and depth.
Return the browned beef cubes to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the beef cook for 2 to 2 ½ hours, or until the beef is fork-tender and the flavors have melded together. Check occasionally to make sure the stew is not boiling too aggressively, as slow simmering is key to achieving tender beef and a well-developed flavor.
Once the beef is tender and the sauce has thickened, taste the Carbonnade and adjust the seasoning with more salt and pepper, if necessary. Remove the bay leaves before serving. Ladle the beef and sauce onto plates or serving dishes. Garnish with fresh chopped parsley for a pop of color and freshness.
Beef Carbonnade is traditionally served with crusty bread, mashed potatoes, or buttered egg noodles to soak up the rich sauce. Choose whichever side you prefer to complete your meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 40g