Description
Rich, hearty Belgian-style Beef Carbonnade offers a symphony of deep, savory flavors slow-simmered in dark Belgian beer. Dark ale and tender beef meld into a comforting classic that invites you to savor European culinary tradition with each luxurious spoonful.
Ingredients
Scale
Meat:
- 2.2 pounds (1 kilogram) chuck steak or slow-cooking beef cut
Vegetables and Herbs:
- 4 medium onions
- 1 bay leaf
- A few sprigs of thyme
- 4 tablespoons mixed fresh herbs (parsley, chives, tarragon, chervil)
Liquids and Seasonings:
- 13.5 fluid ounces (400 milliliters) dark ale
- 1 tablespoon vinegar
- 1 tablespoon oil for searing
- Water as needed to top up
Flavoring and Thickening Agents:
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon toasted flour
- 1 tablespoon capers
- Salt and pepper to taste
Instructions
- Prepare ingredients by cutting beef into ½-inch thick steaks. Season with salt and prepare herbs and onions for cooking.
- Heat Dutch oven on high and add oil. Sear beef steaks in batches until dark brown on both sides, ensuring pot isn’t overcrowded. Remove seared meat and cover with foil.
- Reduce heat and add butter to same pot. Cook onions for 15 minutes, stirring occasionally, until deeply caramelized and golden brown. Remove and set aside.
- Sprinkle toasted flour over beef, coating evenly. Layer pot with alternating beef, caramelized onions, and chopped herbs.
- Pour vinegar over layered ingredients. Add brown sugar, thyme sprigs, bay leaf, salt, and pepper. Pour dark ale and reserved beef juices, adding water until ingredients are just submerged.
- Cover pot and place in 300°F oven. Slow-cook for 3 hours until beef becomes incredibly tender and easily breaks apart.
- Remove thyme sprigs and bay leaf. Garnish with fresh chopped herbs and capers.
- Serve hot alongside crispy Belgian fries, creamy mashed potatoes, or crusty bread.
- For gluten-sensitive diners, substitute regular flour with gluten-free alternatives and use gluten-free ale or beef stock.
- Stew tastes even better the next day, making it perfect for advance meal preparation. Refrigerate up to 3 days or freeze for 3 months.
Notes
- Choose chuck roast or short ribs for maximum tenderness and rich flavor.
- Slowly caramelize onions to develop deep, sweet undertones that enhance the stew’s complexity.
- Pat beef dry before searing to achieve a perfect golden-brown crust that locks in juicy flavors.
- Layer ingredients carefully to distribute herbs and onions evenly throughout the stew.
- Low and slow cooking guarantees melt-in-your-mouth beef that falls apart effortlessly.
- Using dark ale adds robust depth and creates a luxurious, complex sauce with subtle malty notes.
- Allow stew to rest after cooking so flavors can fully meld and intensify.
- Optional garnishes like fresh herbs or capers brighten the rich, hearty dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Belgian
Nutrition
- Serving Size: 6
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg