Description
This Beef Carbonnade Stew is a rich and hearty Belgian-inspired dish featuring tender beef chuck slow-cooked in a flavorful mixture of Belgian ale, beef stock, caramelized onions, and aromatic herbs. Enhanced with crispy bacon, Dijon mustard, and a touch of red wine vinegar, this stew offers a perfect balance of savory, sweet, and tangy notes, ideal for a comforting meal on cooler days.
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 Flavorings
- 2 cups beef stock or broth
- 1 cup Belgian ale or any dark beer
- 1 tablespoon Dijon mustard
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- 1 tablespoon red wine vinegar
Finishing Touch
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season and flour beef: Season the beef cubes evenly with salt and freshly ground black pepper. Lightly dust the beef cubes with all-purpose flour, shaking off any excess to avoid clumping when browning.
- Brown the beef: Heat the vegetable oil in a heavy, large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring they don’t overcrowd the pot. Brown the cubes on all sides to develop deep flavor. Remove the browned beef and set aside.
- Cook bacon: In the same pot, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the flavorful drippings in the pot for cooking the onions.
- Caramelize onions and garlic: Add the sliced onions to the pot and cook over medium heat until they become soft and caramelized, about 10 minutes. Stir in the minced garlic and cook for an additional 2 minutes. Mix in the brown sugar to enhance the caramelization.
- Add beef and liquids: Return the browned beef and crispy bacon to the pot. Pour in the beef stock and Belgian ale. Stir in the Dijon mustard to combine flavors evenly. Add the bouquet garni to infuse the stew with aromatic herbs.
- Simmer the stew: Bring the mixture to a gentle simmer. Cover the pot with a lid and cook on low heat for approximately 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Finish the stew: Remove the bouquet garni from the pot. Stir in the red wine vinegar to add a subtle tanginess. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Add butter for richness: In a small separate pan, melt the unsalted butter. Pour the melted butter into the stew and stir well to enrich the texture and flavor.
- Serve: Ladle the hot Beef Carbonnade Stew into bowls and garnish with freshly chopped parsley. Serve immediately for a comforting and hearty meal.
Notes
- For best results, use a heavy-bottomed Dutch oven to ensure even heat distribution during browning and simmering.
- If Belgian ale is unavailable, dark beers like stout or porter can be used as substitutes.
- The bouquet garni can be adjusted to personal taste; traditionally includes thyme, bay leaf, and parsley.
- Be careful not to overcrowd the pot when browning beef to avoid steaming instead of browning.
- This stew tastes even better the next day when reheated, as flavors continue to develop.
