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Beef Carbonnade Stew (carbonade)

Beef Carbonnade is a hearty Belgian stew made with beef and beer, slow-cooked to perfection. This dish is rich in flavor and pairs beautifully with crusty bread or mashed potatoes. Enjoy this comforting meal any day of the week.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Belgian
Servings 4 People
Calories 480 kcal

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 3 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 2 cups Belgian beer (preferably a dark ale) For a richer flavor, consider using a sturdy, malty beer.
  • 2 teaspoons brown sugar
  • 2 teaspoons dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Season the beef cubes with salt and pepper. In batches, brown the beef on all sides, about 5-6 minutes per batch. Remove the beef and set aside.
  • In the same pot, add the sliced onions and cook until they are softened and caramelized, about 10 minutes. Add minced garlic and cook for another minute.
  • Sprinkle the flour over the onions and stir to combine, cooking for 1-2 minutes.
  • Stir in the tomato paste and cook for another minute.
  • Add the browned beef back to the pot, followed by the beef broth and Belgian beer. Stir well to combine.
  • Add the brown sugar, thyme, bay leaf, and additional salt and pepper to taste. Bring the mixture to a simmer.
  • Cover the pot and reduce heat to low. Let the stew simmer for about 1.5 hours, stirring occasionally, until the beef is tender.
  • If the stew is too thick, add a little more broth or water. Remove the bay leaf before serving.
  • Serve the stew hot, garnished with chopped fresh parsley.

Notes

For a richer flavor, consider using a sturdy, malty beer.
This stew can be made in advance and tastes even better the next day, as the flavors meld beautifully.
Serve with crusty bread or mashed potatoes to soak up the delicious sauce.