Beef Carbonnade | Slow Cooked Beef and Beer!

Introduction

Beef Carbonnade is a classic Belgian dish that’s perfect for a cozy dinner or a hearty family meal. Known for its rich flavors and tender beef, this slow-cooked stew combines beef with beer, creating a savory, deeply satisfying dish. If you’re looking for a recipe that’s both comforting and easy to prepare, Beef Carbonnade is the answer. The long simmering process ensures the meat becomes meltingly tender, while the beer adds a depth of flavor that transforms this dish into something truly special.

What is Beef Carbonnade?

Beef Carbonnade, also known as Carbonnade Flamande, is a traditional Belgian stew made with beef, onions, and beer, typically served with crusty bread, mashed potatoes, or frites (Belgian fries). The beer plays a critical role in tenderizing the beef while infusing the dish with a rich, malty flavor. The addition of mustard, thyme, and bay leaves enhances the savory profile, making it a dish that’s beloved for its comforting qualities and deep taste.

Ingredients for Beef Carbonnade

To make a classic Beef Carbonnade, you’ll need the following ingredients:

• 2 lbs (900g) beef chuck or stew beef, cut into chunks
• 2 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• 2 tablespoons flour
• 2 cups (480ml) Belgian beer (a dark beer like a Dubbel or Belgian Ale works best)
• 1 cup (240ml) beef broth
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper, to taste

How to Make Beef Carbonnade

this recipe

1. Prepare the Beef: Start by seasoning the beef chunks generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Once browned, set the beef aside.
2. Cook the Onions: In the same skillet, add the sliced onions and cook for 8-10 minutes until they are soft and caramelized. This step will bring out the natural sweetness of the onions, which balances the richness of the beef.
3. Combine with Flour and Sugar: Stir in the garlic, brown sugar, and flour. Cook for about 1-2 minutes until the flour forms a paste and the sugar begins to caramelize slightly.
4. Add the Liquids: Pour in the beer and beef broth, stirring constantly to dissolve the flour mixture. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
5. Slow Cook the Stew: Transfer the beef, onions, and liquid into a slow cooker. Stir in the mustard, balsamic vinegar, thyme, and bay leaves. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and the flavors have melded together.
6. Finishing Touches: Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.

Serving Suggestions

Beef Carbonnade is traditionally served with crusty bread or mashed potatoes. The bread is perfect for dipping into the rich, flavorful sauce, while the mashed potatoes provide a creamy contrast to the hearty stew. You can also pair it with Belgian frites for an authentic experience. For a complete meal, serve with a side of sautéed vegetables or a fresh salad.

Why You’ll Love This Recipe

1. Flavorful and Comforting: The combination of slow-cooked beef and beer creates a rich and savory stew that’s perfect for chilly nights.
2. Minimal Prep: While the stew simmers away, you can relax and let your slow cooker do the work. It’s a perfect set-and-forget recipe.
3. Great for Entertaining: If you’re hosting a dinner party or a family gathering, Beef Carbonnade is an excellent dish to serve. It’s easy to prepare in large quantities and always a crowd-pleaser.
4. Perfect for Leftovers: Like many stews, Beef Carbonnade tastes even better the next day as the flavors continue to develop. Leftovers can be easily stored and reheated for a quick meal.

Conclusion

Beef Carbonnade is a delightful dish that brings the flavors of Belgium to your kitchen. With its rich combination of tender beef and the depth of beer, this slow-cooked stew is guaranteed to satisfy. Whether you serve it with mashed potatoes, bread, or frites, it’s a meal that’s as hearty as it is delicious. Make this Beef Carbonnade recipe for your next cozy dinner, and let the slow cooker do the magic!

Serving and Storage Tips for Beef Carbonnade

Serving Tips:

1. Accompaniments: Beef Carbonnade pairs wonderfully with several side dishes:
   • Crusty Bread: A classic choice to soak up the rich sauce. Fresh baguette, sourdough, or ciabatta work well.
   • Mashed Potatoes: Creamy mashed potatoes complement the savory stew and absorb the flavorful broth.
   • Belgian Frites: For an authentic touch, serve with crispy Belgian fries. The crunchy texture contrasts beautifully with the tender beef.
   • Sauteed Vegetables: Lightly sautéed carrots, peas, or green beans add a fresh, colorful balance to the hearty stew.
   • Salad: A simple mixed green salad with a tangy vinaigrette can help cut through the richness of the dish.
2. Garnishing: Garnish with fresh herbs like parsley or thyme for a burst of color and freshness. A dollop of sour cream or a sprinkle of grated cheese can also add an extra layer of flavor.
3. Wine Pairing: A full-bodied red wine like a Cabernet Sauvignon or a Belgian-style beer (such as a Dubbel) complements the deep, malty flavors of Beef Carbonnade. The acidity in the wine helps balance the richness of the dish.

Storage Tips:

1. Refrigerating: Leftover Beef Carbonnade can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it even more delicious the next day.
2. Freezing: If you want to store Beef Carbonnade for a longer period, it freezes well. Allow the stew to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.
3. Reheating: To reheat, simply place the Beef Carbonnade in a pot over medium heat and stir occasionally until warmed through. If it seems too thick, add a splash of broth or beer to reach your desired consistency.

Pro Tip: The stew may thicken as it sits in the fridge, but you can easily loosen it with a bit of extra beer or beef broth when reheating.

Make-Ahead Option: Beef Carbonnade is a great make-ahead meal. Prepare it a day or two in advance, let it cool, and store it in the fridge. Reheat it gently before serving for a quick and flavorful meal.

By following these serving and storage tips, you can enjoy Beef Carbonnade at its best, whether you’re serving it fresh or enjoying the leftovers.

1. Can I use a different type of meat for Beef Carbonnade?
   • While traditional Beef Carbonnade uses beef chuck or stew beef for its rich, tender texture, you can experiment with other meats such as pork shoulder or lamb. Keep in mind that cooking times may vary depending on the meat you choose, so adjust accordingly.
2. What type of beer should I use for Beef Carbonnade?
   • For the best flavor, choose a dark Belgian beer like a Dubbel or a Belgian Ale. These beers have a malty, slightly sweet flavor that complements the beef. If you prefer a lighter beer, a pale ale can also work, though it will give a slightly different flavor profile.
3. Can I make Beef Carbonnade without a slow cooker?
   • Yes, you can make Beef Carbonnade on the stove or in the oven. To do this, follow the recipe steps for browning the beef and onions, then transfer the ingredients to a Dutch oven or heavy pot. Cover and simmer over low heat for 2.5 to 3 hours, checking occasionally to ensure the beef remains tender and the sauce thickens.
4. Is Beef Carbonnade suitable for meal prep?
   • Absolutely! Beef Carbonnade is a great meal prep option. The flavors deepen over time, and it stores well in the fridge for 3-4 days. You can also freeze it for up to 3 months, making it a convenient dish for busy days. Just reheat and enjoy!

Print