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Beef Carbonnade Stew

Beef carbonnade stew braises beef chuck in a Belgian ale and broth until deeply tender, with caramelized onions and a rich malty sauce. Thick, beer-braised texture pairs perfectly with crusty bread for soaking.
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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 Carbonnade Stew
  • 2.5 lb beef chuck cut into 2-inch cubes
  • 3 onions large, thinly sliced
  • 4 garlic cloves, minced
  • 2 cup dark Belgian ale or stout beer
  • 2 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 sprig fresh thyme sprigs
  • 2 bay leaves
  • 3 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1 crusty bread for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and pepper, then sear in the vegetable oil in a Dutch oven over high heat until deeply browned.
  2. Transfer the browned beef to a plate while you caramelize the onions.
Caramelize onions and build the sauce
  1. Cook the onions in the Dutch oven over medium heat for 20-25 minutes until very soft and golden.
  2. Add the minced garlic and cook for 1 minute.
  3. Whisk in the all-purpose flour and cook for 1 minute.
  4. Pour in the dark Belgian ale or stout beer and deglaze, scraping up all browned bits from the bottom of the pot.
Braise until tender
  1. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme, bay leaves, and the beef to the Dutch oven.
  2. Bring to a boil, then reduce heat, cover, and braise for 2 hours, until the beef is very tender.
Finish and serve
  1. Remove the bay leaves and thyme, then season to taste with salt and pepper.
  2. Serve hot with crusty bread for dipping and soaking the sauce.

Notes

Pro tip: caramelize the onions until truly golden and soft—this is where the stew’s sweet, mellow base comes from. Refrigerate in an airtight container up to 3 days; reheat gently on the stove. Freezing is yes (up to 2 months); thaw overnight before reheating. For a lighter option, use low-sodium beef broth and choose a leaner cut like chuck eye roast while keeping the braise time the same.