Description
Beef Carbonnade is a rich and hearty Belgian stew made with tender beef, caramelized onions, and dark beer. Slow cooking allows the flavors to meld beautifully, creating a comforting dish perfect for cooler days. Serve with crusty bread or creamy mashed potatoes for a satisfying meal.
Ingredients
Units
Scale
For the stew:
- 1 kg (2.2 lbs) beef chuck, cut into 2-inch chunks
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil or butter
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 2 cups (500 ml) dark beer (like a Belgian ale or stout)
- 1 cup (250 ml) beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
For garnish:
- Chopped fresh parsley
Instructions
- Prepare the beef:
- Pat the beef chunks dry with paper towels and season generously with salt and pepper.
- Dredge the beef in flour, shaking off the excess.
- Brown the beef:
- Heat the oil or butter in a large skillet over medium-high heat.
- Sear the beef in batches until browned on all sides. Transfer to the slow cooker.
- Caramelize the onions:
- In the same skillet, add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, until they are golden and caramelized (about 10–15 minutes).
- Add the garlic and cook for 1–2 minutes until fragrant. Transfer the onions and garlic to the slow cooker.
- Deglaze the skillet:
- Pour a splash of the beer into the skillet, scraping up any browned bits from the bottom. Pour this into the slow cooker.
- Assemble the stew:
- Add the remaining beer, beef broth, Dijon mustard, brown sugar, thyme, bay leaves, and red wine vinegar to the slow cooker. Stir to combine.
- Cook the carbonnade:
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the sauce is rich and flavorful.
- Finish and serve:
- Discard the bay leaves and taste for seasoning, adding more salt and pepper if needed.
- Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.
Notes
- For a traditional touch, spread a slice of bread with Dijon mustard and place it on top of the stew in the slow cooker before cooking. The bread will dissolve, thickening the sauce.
- Use a good-quality dark beer for the best flavor—Belgian Dubbel, brown ale, or stout work well.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.