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Beef Carbonnade

Tender beef slow-cooked in a rich Belgian beer and onion sauce, creating a hearty, sweet-savory stew perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Belgian, Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lbs Beef Chuck cut into 1-inch cubes
  • Salt & Pepper to taste
  • 2 tbsp Flour
  • 3 tbsp Butter
  • 1 tbsp Olive Oil
  • 4 Onions large, thinly sliced
  • 2 tbsp Brown Sugar
  • 1 tbsp Dijon Mustard
  • 2 cups Dark Beer
  • 1 cup Beef Broth
  • 2 tsp Thyme fresh or 1 tsp dried
  • 2 Bay Leaves
  • Optional Garnish Fresh parsley or thyme

Equipment

  • Large pot
  • Wooden spoon
  • Mixing bowls
  • Measuring cups

Method
 

  1. Pat beef cubes dry and season with salt and pepper.
  2. Heat butter and olive oil in a large pot. Brown beef in batches 3–4 minutes per side. Remove and set aside.
  3. Add onions to the pot and cook 15–20 minutes until golden brown. Sprinkle in brown sugar during last minutes.
  4. Sprinkle flour over onions and stir 1–2 minutes. Stir in Dijon mustard.
  5. Pour in dark beer and beef broth, scraping the bottom to release browned bits.
  6. Return beef to pot. Add thyme and bay leaves. Cover and simmer 1.5–2 hours until beef is tender.
  7. Remove bay leaves. Serve in bowls garnished with parsley or thyme.

Notes

Flavors deepen when reheated. Can freeze up to 2 months.