Description
Carbonnade Beef and Beer Stew is a rich and flavorful Belgian classic that combines tender chuck roast, caramelized onions, and dark beer to create a comforting sweet and sour stew. Perfect for winter, this dish offers a hearty meal with a deep, satisfying taste that pairs wonderfully with potatoes, noodles, or even French fries.
Ingredients
Beef and Seasoning
- 3 1/2 pounds chuck roast, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to taste
Cooking Ingredients
- 4 tablespoons butter, divided
- 3 medium yellow onions, sliced 1/4 inch thick (about 8 cups)
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken or beef broth
- 1 1/2 cups (12 ounces) Belgian beer
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole-grain mustard
- 1 tablespoon brown sugar
Instructions
- Brown the beef: Pat the beef dry with paper towels and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the meat for about 3 minutes on each side without stirring to allow a good crust to form. Transfer the browned beef to a separate bowl.
- Cook the onions: Add the remaining 2 tablespoons of butter to the Dutch oven and reduce heat to medium. Add the sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are deeply browned and caramelized, about 15 minutes.
- Add the flour: Sprinkle the flour over the onions and stir to coat evenly. Continue cooking for about 2 minutes until the flour is lightly browned to build flavor and help thicken the stew.
- Add liquids and seasonings, then simmer: Stir in the broth and scrape the bottom of the pan to loosen browned bits. Add the beer, fresh thyme sprigs, bay leaves, the browned beef with accumulated juices, and season with salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Then reduce to low heat, partially cover, and cook gently for 2 to 3 hours until the beef is fork tender. Alternatively, this step can be done in the oven at 300°F.
- Finish the stew: About 30 minutes before the end of cooking, stir in the whole-grain mustard and brown sugar. Adjust seasoning with additional salt and pepper as needed. Continue to cook uncovered if you want to thicken the stew further.
- Serve: Remove the thyme sprigs and bay leaves. Serve the stew hot on its own or paired with potatoes, noodles, or French fries for a comforting meal.
Notes
- For a different thickening method, substitute the flour with a few slices of bread placed on top before simmering.
- You can swap the brown sugar for tomato paste and cider vinegar instead of mustard to alter the sweet and sour balance.
- Brown the beef in vegetable oil if preferred, though butter enriches the flavor.
- The beer used in cooking pairs excellently as a drink accompaniment.
- This stew improves with time and can be made a day ahead.
- Prep Time: 15 mins
- Cook Time: 3 hrs 30 mins
- Category: Beef Stews
- Method: Braising and Simmering
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 776
- Sugar: 5g
- Sodium: 400mg
- Fat: 49g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 68g
- Cholesterol: 185mg
