Beef Carbonnade Stew (carbonade)
Beef Carbonnade is a traditional Belgian stew that combines tender beef, onions, and rich beer for a hearty and flavorful dish. This dish is perfect for a cozy dinner and is best served with crusty bread or mashed potatoes.
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Serving dish
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 4 slices bacon, chopped
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups Belgian ale (or dark beer)
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried thyme
- 1 leaf bay leaf
- to taste salt and pepper
- 2 tablespoons vegetable oil
- to garnish fresh parsley, chopped For garnish
Instructions
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.
- Season the beef cubes with salt and pepper. In the same pot, brown the beef in the bacon drippings in batches, making sure not to overcrowd the pot. Remove the browned beef and set aside.
- In the same pot, add the sliced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2 minutes.
- Gradually pour in the Belgian ale, stirring constantly to prevent lumps.
- Add the browned beef back to the pot along with the crispy bacon. Stir in the brown sugar, apple cider vinegar, dried thyme, and bay leaf.
- Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
- Once the stew is cooked, taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve hot, garnished with chopped parsley.
Notes
For an extra punch of flavor, you can use a dark Trappist beer.
This stew refrigerates well and is even better the next day, making it perfect for meal prep.
Serve with crusty bread or over mashed potatoes to soak up the delicious sauce.