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Beef Carbonnade Stew

Beef carbonnade stew is a Belgian beer-braised main dish with deep mahogany color and tender chuck cubes. Sear the beef, caramelize onions, then braise in dark ale until the broth turns rich and velvety for crusty bread.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Belgian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and braising liquid
  • 2.5 lb beef chuck Cut into 2-inch cubes.
  • 2 cup dark Belgian ale or stout beer
  • 2 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 sprigs fresh thyme
  • 2 each bay leaves
Aromatics and thickener
  • 3 onions Thinly sliced.
  • 4 cloves garlic Minced.
  • 3 tbsp vegetable oil
  • 2 tbsp all-purpose flour
To finish
  • 1 crusty bread for serving
  • 1 salt and pepper to taste Season throughout as directed.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef cubes with salt and pepper, then sear in the vegetable oil in a Dutch oven over high heat until deeply browned. Remove the beef to a plate.
Caramelize the onions
  1. Cook the thinly sliced onions in the same Dutch oven over medium heat for 20-25 minutes until very soft and golden.
Build the roux and aromatics
  1. Add the minced garlic and cook for 1 minute, then whisk in the all-purpose flour and cook for 1 minute.
Deglaze and braise
  1. Deglaze with the dark Belgian ale or stout beer, scraping up all browned bits from the bottom of the pot.
Simmer to tender
  1. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme, bay leaves, and the browned beef. Bring to a boil, then reduce heat, cover, and braise for 2 hours until very tender.
Finish and serve
  1. Remove the bay leaves and thyme, season to taste, and serve the carbonnade stew with crusty bread.

Notes

For the richest flavor, brown the beef in batches so the pot stays hot and you get deep color before removing. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or in the microwave until piping hot. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge before reheating. For a lower-carb swap, serve with cauliflower mash instead of bread while keeping the stew the same.