Carbonnade of Beef
Warm, hearty, and richly flavored, Carbonnade of Beef is a classic Belgian stew that’s perfect for cozy dinners or entertaining guests. This slow-cooked dish combines tender beef chuck roast with caramelized onions, a hint of brown sugar, and the deep malty richness of Belgian-style beer, creating a harmonious balance of savory and sweet. Enhanced with aromatic thyme, bay leaves, and Dijon mustard, the sauce is irresistibly silky and flavorful. Served hot with crusty bread, creamy mashed potatoes, or egg noodles, this comforting recipe is an inviting showstopper for meat lovers. With minimal prep time and just a few hours of gentle simmering, you’ll create a one-pot masterpiece that’s brimming with rustic charm. Keywords: Carbonnade of Beef, Belgian beef stew, beer-braised beef, comfort food, easy one-pot meal.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck roast
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 1 tbsp brown sugar
- 3 cloves garlic cloves, minced
- 1 tsp dried thyme
- 2 leaves bay leaves
- 2 cups Belgian-style beer
- 1 cup beef stock
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and cut it into 2-inch cubes. Season the beef generously with salt and pepper.
Place the flour in a shallow dish and dredge the beef cubes, shaking off any excess flour.
Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Work in batches to brown the beef on all sides, about 3-4 minutes per batch. Add more oil as needed. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the butter to the Dutch oven. Once melted, add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for about 20 minutes until the onions are deeply caramelized.
Sprinkle the brown sugar over the onions and stir for 1-2 minutes until the sugar dissolves. Add the minced garlic and cook for another 1 minute until fragrant.
Return the browned beef to the pot. Add the dried thyme, bay leaves, beer, and beef stock. Stir to combine, scraping the bottom of the pot to release any browned bits (these add flavor).
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender.
Stir in the Dijon mustard and white vinegar. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves and discard. Garnish with fresh parsley, if desired, before serving.
Serve hot with crusty bread, mashed potatoes, or even over egg noodles for a hearty and satisfying meal.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 28.0 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
