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Beef Carbonnade Stew

Beef carbonnade stew is a Belgian beer-braised dinner made in a Dutch oven until the beef is very tender and the onions turn deep golden. Baked with Belgian brown ale, broth, and vinegar, it finishes with thyme and bay leaves and a mustard-spread bread layer that dissolves into the gravy.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Cuisine: Belgian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 3 lb beef chuck Cut into 2-inch pieces.
  • 2 tsp salt
  • 1 tsp black pepper
Onions and thickener
  • 3 tbsp butter Divided.
  • 4 onions Thinly sliced.
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
Braising liquid and aromatics
  • 12 oz Belgian brown ale 1 bottle.
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 4 fresh thyme Fresh sprigs.
  • 2 bay leaves
Mustard bread layer
  • 2 rustic bread 2 slices, spread with 2 tablespoons Dijon mustard.
  • 2 tbsp Dijon mustard Use to spread on the bread slices.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Preheat oven to 325F. Season beef with salt and black pepper, then brown in batches in 2 tablespoons butter in a Dutch oven.
  2. Brown in batches until well seared, using steady heat and avoiding overcrowding. Transfer browned beef to a plate while you finish the rest.
Caramelize onions and build the stew
  1. Add remaining butter and the sliced onions to the Dutch oven. Cook at 325F? until deep golden, about 20 minutes, then stir in brown sugar and flour.
  2. Pour in Belgian brown ale, beef broth, and apple cider vinegar, scraping the bottom to loosen browned bits. Add fresh thyme, bay leaves, and return the beef to the pot.
Bake until tender
  1. Lay mustard-spread rustic bread on top, mustard side down, then cover the Dutch oven. Bake at 325F for 2 1/2 hours.
  2. After 2 1/2 hours, stir once the bread has dissolved to thicken the sauce and ensure even tenderness. Continue baking only as needed until the beef is very tender, keeping it covered.
Finish and serve
  1. Remove the fresh thyme and bay leaves from the stew. Serve hot with fries or mashed potatoes.

Notes

For the richest gravy, scrape the Dutch oven bottom thoroughly when adding the ale—those fond bits turn into a darker, silkier sauce as it bakes. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove or in the microwave. Freeze for up to 3 months (thaw overnight in the fridge). If you want a lighter option, use low-sodium beef broth and swap part of the butter for olive oil while keeping the onions and flour steps the same.