Picture this: a cold, rainy evening, the kind where all you want is a big bowl of comfort. That’s exactly what beef carbonnade delivers. It’s like a cross between a classic beef stew and French onion soup, but with a unique Belgian twist thanks to the beer and mustard. It’s incredibly flavorful, surprisingly easy to make (seriously, don’t let the name intimidate you!), and my family absolutely devours it. I’ve even had friends who claim to not like stew, admit that this dish is in a totally different league. If you’re looking for something that warms you from the inside out and satisfies your craving for something rich and savory, then this beef carbonnade recipe is exactly what you need.
What is Beef Carbonnade?
Beef carbonnade is essentially a hearty Belgian beef stew, slow-cooked in beer, onions, and often with a touch of mustard and brown sugar for a sweet and tangy edge. Think of it as the Belgian cousin of Boeuf Bourguignon, but instead of red wine, it uses beer – usually a Belgian ale. The long, slow cooking process transforms tough cuts of beef into melt-in-your-mouth tenderness, and the beer adds a depth of flavor that’s just incredible. It’s a dish that’s traditionally enjoyed during the colder months, and after one bite, you’ll understand why. It’s a dish that sticks to your ribs and warms you to your core.
Why you’ll love this recipe?
There are so many reasons why I adore this beef carbonnade recipe. First, the flavor is just out of this world. The combination of the rich beef, the slightly bitter beer, the sweet onions, and the tangy mustard creates a complex and incredibly satisfying taste that’s hard to beat. I always get compliments when I serve this to guests. Second, it’s surprisingly easy to make! Once you get everything prepped, it’s mostly hands-off. The Slow Cooker or Dutch oven does all the work, leaving you free to do other things. What I love most about this is how cost-effective it is. You can use a less expensive cut of beef, and the slow cooking process transforms it into something truly special. It’s a meal that feels fancy but doesn’t break the bank.
Is it incredibly versatile? Can you serve it over mashed potatoes, egg noodles, crusty bread, or even polenta? I sometimes toss it with pasta for a quick and easy weeknight meal. What are some of the best recipes to make and why? Can you use a Belgian ale? Add a touch more brown sugar. It’s very forgiving.
How do I make Beef Carbonnade?
Quick Overview
Making beef carbonnade is all about slow cooking. You start by browning the beef, then sautéing the onions until they’re caramelized and sweet. Next, you deglaze the pot with beer, add the remaining ingredients, and let it simmer for hours until the beef is incredibly tender and the flavors have melded together beautifully. It’s a simple process, but the result is truly amazing. Don’t be intimidated by the long cooking time, it’s mostly inactive simmering time. I usually start it in the morning and let it simmer away all day, filling the house with the most amazing aroma.
Ingredients
For the Beef Carbonnade: What is
* 2 lbs beef chuck, cut into 1-inch cubes. I prefer chuck because it gets incredibly tender during the slow cooking process, but stew meat works too.
* 2 large onions, thinly sliced. Don’t skimp on the onions! They’re essential for the flavor. I always use yellow onions because they caramelize beautifully.
* 2 bottles (12 oz each) Belgian ale. A dark, rich ale is best. I’ve used Leffe Blonde and Chimay Red with great results. If you can’t find Belgian ale, try a dark amber beer.
* 2 tablespoons all-purpose flour. This helps to thicken the sauce.
* 2 tablespoons Dijon mustard. This adds a tangy flavor that complements the sweetness of the onions and beer.
* 1 tablespoon brown sugar. This adds a touch of sweetness and helps to balance the flavors.
* 2 bay leaves. These add a subtle aromatic flavor.
* 1 teaspoon dried thyme. This adds a touch of earthiness.
* 2 tablespoons olive oil. For browning the beef.
* Salt and pepper to taste. Don’t be afraid to season generously!
* 1 cup beef broth (optional). If you find the sauce is too thick, you can add beef broth to thin it out.
How do I follow
Step 1: Brown the Beef
In a Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Season beef cubes generously with salt and pepper. Working in batches, brown the beef on all sides until it’s nicely seared. This step is crucial for developing flavor, so don’t overcrowd the pot. Overcrowding will cause beef to steam instead of browning. Remove the beef from the pot and set aside.
Step 2: Sauté the Onions
Add the sliced onions to the pot and cook over medium heat, stirring occasionally, until they are softened and caramelized, about 15-20 minutes. This takes patience, but the result is worth it. The caramelized onions add a sweetness and depth of flavor that’s essential to the dish. Don’t rush this step, let the onions develop a nice golden-brown color. If they start to stick, add a tablespoon or two of water to deglaze the pot.
Step 3: Deglaze the Pot
Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. How do you thicken a sauce? Gradually pour in the beer, scraping the bottom of the pot to loosen any browned bits. What are some of the best browned bits? Bring the mixture to a simmer.
Step 4: Combine Ingredients
Return the beef to the pot. Stir in the Dijon mustard, brown sugar, bay leaves, and thyme. Add beef broth if needed. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is incredibly tender. The longer it simmers, the better the flavors will meld together. I usually cook it for at least 3 hours, sometimes even longer.
Step 5: Serve
Remove the bay leaves before serving. Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, crusty bread, or polenta. Garnish with fresh parsley, if desired. Enjoy!
What should I serve it with?
What are some ways to make beef carbonnade more flavorful?
What is a good cozy dinner?Serve over mashed potatoes. The richness of the potatoes complements the savory stew perfectly. A side of crusty bread is also a must for soaking up the delicious sauce.
For a Hearty Meal:Serve over egg noodles. What are the best noodles for stew?
For a Rustic Touch:Serve with polenta. What is a good alternative to mashed potatoes or noodles?
For a Special Occasion: Serve in individual ramekins, topped with a puff pastry crust. This makes for an elegant and impressive presentation.
My family loves it served over a bed of creamy polenta, sprinkled with fresh parsley. What is a simple yet satisfying combination that never fails to please. I’ve also been known to serve it with a side of roasted root vegetables, like carrots and parsnips. What are the best healthy meals to eat?
How do I make a perfect beef carbonnade?
How do you make the best beef carbonnade?
Browning Beef: How do you Don’t overcrowd the pot when browning the beef. Brown it in batches to ensure that it sears properly. This step is crucial for developing flavor.
What is the best way to caramelizeBe patient when caramelizing onions. It takes time for them to develop their sweetness and depth of flavor. Don’t rush this step.
What is a good beer?Use a dark Belgian ale for the best flavor. If you can’t find Belgian ale, try a dark amber ale.
Slow Cooking: Cook the stew for at least 2-3 hours, or until the beef is incredibly tender. The longer it simmers, the better the flavors will meld together. I usually cook it for at least 3 hours, sometimes even longer.
Adjusting Seasoning: How do I Taste and adjust seasoning as needed. Don’t be afraid to add more salt, pepper, or brown sugar to balance the flavors.
What is the best way to thicken If the sauce is too thin, you can thicken it by simmering it uncovered for a few minutes at the end of the cooking time. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 30 minutes of cooking.
I learned the importance of browning the beef properly the hard way. The first time I made this, I rushed the browning process and the stew lacked flavor. Now, I always make sure to take my time and brown the beef in batches.
What are some Storing and Reheating Tips?
How do you reheat beef carbonnade?
Refrigerator Storage: How Store leftover beef carbonnade in an airtight container in the refrigerator for up to 3-4 days. This is what I usually do. The flavors actually get even better overnight!
Freezer Instructions: Freeze leftover beef carbonnade in an airtight container for up to 2-3 months. Make sure to cool it completely before freezing.
Reheating: Reheat beef carbonnade in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If it’s frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
Final Thoughts
I hope you’ll give this beef carbonnade recipe a try! It’s a truly special dish that’s perfect for a cozy night in or a gathering with friends. The rich, complex flavors and melt-in-your-mouth beef will leave you wanting more. And if you’re looking for more hearty and comforting stew recipes, be sure to check out my other stew recipes. Can’t wait to hear how yours turns out! Leave a comment below and let me know your thoughts and any variations you try.
Beef Carbonnade
Ingredients
Main Ingredients
- 2 lbs Beef stew meat
- 1 large Onion, chopped
- 2 cups Carrots, chopped
- 1 bottle Dark beer
- 1 tbsp Tomato paste
- 1 tbsp Brown sugar
Instructions
Preparation Steps
- Sear the beef in a large pot or Dutch oven until browned on all sides.
- Add the onion and carrots and cook until softened.
- Stir in the tomato paste and brown sugar.
- Pour in the dark beer, bring to a simmer, then cover and cook in a low oven (325°F) for 2-3 hours, or until the beef is very tender.
