Steak Carbonnade
Immerse yourself in the timeless flavors of Belgium with this rich and hearty Steak Carbonnade recipe. This slow-simmered beef stew features tender chunks of beef chuck caramelized to perfection, layered with sweet golden onions, and braised in a velvety sauce made from dark Belgian-style beer, beef stock, and fragrant herbs like thyme and bay leaves. A touch of Dijon mustard adds depth and tang, while caramelized onions and a hint of brown sugar create a beautifully balanced sweetness. Perfect for cozy evenings, this comforting dish is best served with crusty bread to sop up the luscious sauce or paired with creamy mashed potatoes for a meal that’s as rustic as it is indulgent. Quick to prepare but slow-cooked for maximum flavor, Steak Carbonnade is a classic, soul-satisfying dish you'll revisit again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck or stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 12 ounces Belgian-style beer (dark or amber)
- 1 cup beef stock
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 teaspoons Dijon mustard
- crusty bread or mashed potatoes (for serving)
Instructions
Season the beef chunks with salt and black pepper, then coat lightly with the all-purpose flour.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the butter and the olive oil over medium-high heat.
Working in batches to avoid overcrowding, sear the beef on all sides until golden brown, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pot. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes.
Stir in the minced garlic and brown sugar, and cook for an additional 1-2 minutes until fragrant.
Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Return the seared beef to the pot, along with the beef stock, thyme sprigs, and bay leaves. Stir to combine.
Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1.5 hours, or until the beef is fork-tender.
Remove the thyme sprigs and bay leaves. Stir in the Dijon mustard and adjust seasoning with additional salt and pepper if necessary.
Serve the Steak Carbonnade hot with crusty bread or over mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 30.9 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3492 mg | 74% | |
*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.
