Beef Carbonnade

Enjoy the rich, mouthwatering flavors of Beef Carbonnade, a delicious dish that warms your evenings.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: EVENING DINNERS

Cuisine: Belgian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2.5 lb beef chuck the star of this dish, providing rich flavor and tenderness as it simmers.
3 tablespoon all-purpose flour helps to create a slight crust when browning, adding depth to the final dish.

For the Aromatics

3 onions their natural sweetness caramelizes beautifully, enhancing the overall richness.
3 cloves garlic adds a subtle kick that complements the beef and sweet onions.

For the Cooking

2 tablespoon butter contributes a lovely richness and helps in browning the beef.
1 tablespoon olive oil a light alternative that prevents the butter from burning.

For the Flavor

2 cups dark beer the secret ingredient that deepens the flavor and adds a robust undertone; you can substitute with non-alcoholic beer if preferred.
1.5 cups beef broth ensures that the meat stays moist and flavorful as it cooks.
1 tablespoon brown sugar balances the bitterness of the beer, enhancing the sweet notes of the onions.
2 teaspoon Dijon mustard adds a tangy kick that brightens up the dish.

For the Herbs

2 bay leaves infuse the dish with an aromatic earthiness during cooking.
3 sprigs fresh thyme offer a fragrant herbal note that perfectly complements the beef carbonnade.

Equipment

large pot

Method

How to Make Beef Carbonnade

Start by generously seasoning the beef chuck with salt and pepper. Lightly dredge it in all-purpose flour, ensuring an even coating for a lovely crust when browning.
In a large pot, heat the butter and olive oil over medium-high heat. Add the beef in batches, browning each side until it's beautifully seared, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the sliced onions. Cook them over medium heat, stirring occasionally until they’re deeply golden and caramelized, roughly 15-20 minutes.
Toss in the minced garlic and brown sugar, stirring briefly for about 1 minute until fragrant. This step adds a delightful sweetness that balances the dish.
Carefully pour in the dark beer. Scrape any browned bits from the bottom of the pot, infusing the flavor into your sauce. Let it simmer for about 2-3 minutes.
Add the browned beef back into the pot, along with the beef broth, Dijon mustard, bay leaves, and fresh thyme. Stir well to combine.
Cover the pot and reduce the heat to low. Let it simmer gently for 2–2½ hours, or until the beef is fork-tender and packed with flavor.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

For best results, serve with hearty bread.

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