Description
This traditional Beef Carbonnade Stew is a rich, flavorful Belgian dish featuring tender beef slow-cooked in a savory mixture of dark beer, beef stock, caramelized onions, bacon, and aromatic herbs. Perfect for cozy dinners, this hearty stew combines the deep maltiness of beer with a touch of sweetness and tang from brown sugar and red wine vinegar, resulting in a perfectly balanced, comforting meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds of beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
Cooking Base
- 3 tablespoons vegetable oil
- 4 slices of thick-cut bacon, chopped
- 2 large onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
Liquids and Flavoring
- 2 cups beef stock or broth
- 1 cup Belgian ale or any dark beer
- 1 tablespoon Dijon mustard
- 1 bouquet garni (thyme, bay leaf, parsley bundle)
- 1 tablespoon red wine vinegar
- 2 tablespoons unsalted butter
Garnish
- Fresh parsley, chopped
Instructions
- Season and Flour the Beef: Season the beef cubes evenly with salt and freshly ground black pepper. Lightly dust the beef with all-purpose flour and gently shake off any excess flour, preparing them for browning.
- Brown the Beef: Heat vegetable oil in a heavy, large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pot. Brown the beef thoroughly on all sides for deep flavor, then remove and set aside.
- Cook the Bacon: In the same pot, add chopped bacon and cook until it becomes crispy. Remove the bacon from the pot and set aside, leaving the flavorful drippings behind.
- Caramelize Onions and Add Garlic: Add the sliced onions to the pot with the bacon drippings and cook over medium heat until they are soft and caramelized, about 10 minutes. Add minced garlic and continue cooking for another 2 minutes. Stir in brown sugar to enhance the sweetness.
- Deglaze and Combine Ingredients: Return the browned beef cubes and crispy bacon to the pot. Pour in the beef stock and Belgian ale, stirring well. Add Dijon mustard and the bouquet garni for herbaceous aroma.
- Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for 1.5 to 2 hours, stirring occasionally until the beef is tender and the flavors meld beautifully.
- Finish the Stew: Remove the bouquet garni from the pot. Stir in red wine vinegar to add brightness. Taste and adjust seasoning with salt and black pepper as needed.
- Add Butter for Richness: In a small pan, melt the unsalted butter, then pour it into the stew to enrich the sauce and add a silky texture.
- Serve: Ladle the hot beef carbonnade stew into bowls and garnish liberally with chopped fresh parsley. Serve immediately for a comforting, delicious meal.
Notes
- For an authentic touch, use a Belgian ale, but any dark beer will impart great flavor.
- Be sure not to overcrowd the pot when browning beef to get a good sear and prevent steaming.
- The bouquet garni can be customized with your favorite herbs like rosemary or marjoram.
- This stew improves in flavor when made a day ahead, allowing the spices and herbs to meld.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.
