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Beef Carbonnade Stew

Beef carbonnade stew braised in dark Belgian ale until the beef turns very tender and the broth turns deep mahogany. Sautéed onions bring a jammy, caramelized base for a rich, malty comfort stew served with 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck cut into 2-inch cubes
  • salt to taste
  • pepper to taste
Aromatics and sauce base
  • 3 onions large, thinly sliced
  • 4 clove garlic minced
  • 1 cup dark Belgian ale or stout beer measure total as 2 cups
  • 1 cup beef broth measure total as 2 cups
  • 2 tablespoon tomato paste
  • 2 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 2 sprig fresh thyme 2 sprigs
  • 2 bay leaf bay leaves 2 bay leaves
Cooking and thickening
  • 3 tablespoon vegetable oil
  • 2 tablespoon all-purpose flour
Serving
  • 1 crusty bread for serving

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt and pepper. Sear in the vegetable oil in a Dutch oven over high heat until deeply browned, then remove to a plate.
Caramelize the onions
  1. Cook the onions in the Dutch oven over medium heat for 20-25 minutes until very soft and golden. Stir occasionally so they turn evenly caramel-brown.
Build the stew base
  1. Add the garlic and cook for 1 minute. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  2. Deglaze with the dark Belgian ale, scraping up all browned bits from the bottom of the pot. Stir until the mixture looks smooth and aromatic.
Braise
  1. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, thyme, bay leaves, and the beef. Bring to a boil.
  2. Reduce heat, cover, and braise for 2 hours until the beef is very tender. Check occasionally and add a splash of water only if the pot seems dry.
Finish and serve
  1. Remove the bay leaves and thyme. Taste and season with additional salt and pepper if needed.
  2. Serve the beef carbonnade stew with crusty bread. Ladle into bowls while the broth is hot and glossy.

Notes

Pro tip: caramelize the onions until truly golden and soft, since they’re the flavor backbone for the thick, malty beer broth. Store leftovers in the fridge for up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze up to 3 months, then thaw and reheat slowly. For a lighter option, use 2% beef broth and trim excess fat from the chuck before searing.