Description
This Carbonnade Beef and Stew is a rich and hearty dish that combines tender chuck roast slow-cooked in Belgian with a sweet and sour flavor profile. The stew features caramelized onions, a subtle touch of mustard and brown sugar, and aromatic herbs like thyme and bay leaf. It’s perfect for cozy winter dinners and pairs wonderfully with potatoes, noodles, or French fries. The recipe is versatile with ingredient swaps available to suit your taste preferences.
Ingredients
Meat
- 3 1/2 pounds chuck roast, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
For Browning and Cooking
- 4 tablespoons butter, divided
- 3 medium yellow onions, sliced 1/4 inch thick (about 8 cups)
- 3 tablespoons all-purpose flour
Liquids and Seasonings
- 1 1/2 cups chicken or beef broth
- 1 1/2 cups (12 ounces) Belgian
- 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 it generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Working in batches, place the beef pieces in the hot pan and brown them for about 3 minutes on each side without stirring to develop a rich crust. Remove the browned beef to a separate bowl.
- Cook the onions: Lower the heat to medium and add the remaining 2 tablespoons of butter to the Dutch oven. Add the sliced onions and 1/2 teaspoon of salt. Cook slowly until onions are deeply browned and caramelized, about 15 minutes, stirring occasionally to prevent burning.
- Add the flour: Sprinkle the flour over the onions and stir well to coat evenly. Continue cooking, stirring constantly, for about 2 minutes until the flour is lightly browned. This helps thicken the stew later.
- Add the liquids, seasonings, and beef, then simmer: Pour in the broth and stir well, scraping the bottom of the pot to loosen any browned bits. Add the Belgian , fresh thyme sprigs, bay leaves, and the browned beef along with any juices collected in the bowl. Season with additional salt and pepper to taste. Increase heat to medium-high and bring the stew to a full simmer.
- Slow cook: Once simmering, reduce heat to low and partially cover the pot. Let cook gently for 2 to 3 hours, stirring occasionally and scraping up any bits sticking to the bottom, until the beef is fork-tender. Alternatively, you can transfer the pot to an oven preheated to 300°F and cook covered for the same duration.
- Add mustard and sugar: About 30 minutes before the stew finishes cooking, stir in the whole-grain mustard and brown sugar to impart a balanced sweet and sour flavor. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Discard the thyme sprigs and bay leaves. Serve the stew hot on its own or accompanied by boiled potatoes, noodles, or crispy French fries for a comforting meal.
Notes
- You can substitute the brown sugar with tomato paste and replace the mustard with cider vinegar for a different sweet and sour profile.
- Use vegetable oil instead of butter for browning the beef if a lighter flavor is desired, though butter adds more richness.
- To thicken the stew, you may use a couple of slices of bread instead of flour if preferred.
- The same ale used for cooking pairs perfectly as a drink accompaniment with this stew.
- Cooking times may vary slightly depending on the size of your beef cubes and cooking temperature.
- Prep Time: 15 mins
- Cook Time: 3 hrs 30 mins
- Category: Beef Stew
- Method: Braising/Stewing
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 776
- Sugar: 7g
- Sodium: 450mg
- Fat: 49g
- Saturated Fat: 23g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 68g
- Cholesterol: 160mg
