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Beef Carbonnade Stew

Beef carbonnade stew with Belgian beer-braised beef and caramelized onions, braised until ultra-tender in a dark, malty gravy. Sear, braise, then finish with mustard and vinegar for a deep, savory flavor.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck Cut into 2-inch cubes.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Aromatics and braising base
  • 3 onions Thinly sliced.
  • 4 garlic Minced.
  • 2 cup dark Belgian ale or stout beer Use 2 cups.
  • 2 cup beef broth Use 2 cups.
  • 2 tbsp tomato paste Use 2 tbsp.
  • 2 tbsp red wine vinegar Use 2 tbsp.
  • 1 tbsp brown sugar Use 1 tbsp.
  • 1 tbsp Dijon mustard Use 1 tbsp.
  • 2 fresh thyme 2 sprigs.
  • 2 bay leaves 2 bay leaves.
  • 3 tbsp vegetable oil For searing and cooking.
  • 2 tbsp all-purpose flour For thickening after browning bits.
Serving
  • 1 crusty bread For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and start the stew
  1. Season beef chuck cubes with salt and pepper. Sear in vegetable oil in a Dutch oven over high heat until deeply browned, then remove to a plate.
  2. Cook sliced onions in the Dutch oven over medium heat for 20 to 25 minutes until very soft and golden. Stir occasionally so the onions caramelize evenly.
  3. Add minced garlic and cook for 1 minute. Keep it moving to avoid browning too far.
  4. Whisk in the all-purpose flour and cook for 1 minute. Stir until the flour is lightly cooked and no longer raw.
  5. Deglaze with dark Belgian ale or stout beer. Scrape up all browned bits from the bottom so they melt into the sauce.
Braise until tender
  1. Add beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme, bay leaves, and the seared beef to the pot. Stir to combine and coat the beef.
  2. Bring the stew to a boil, then reduce heat to maintain a gentle simmer. Cover and braise for 2 hours, stirring once or twice if needed for even cooking.
  3. Finish and serve the carbonnade stew. Remove bay leaves and thyme, then season to taste and serve hot with crusty bread.

Notes

For the best flavor, brown the beef in small batches so the meat sears instead of steams; don’t overcrowd the Dutch oven. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing is yes—freeze up to 3 months and thaw overnight. For a lower-sugar option, reduce the brown sugar to 1 tsp (it will be less sweet but still balanced by the vinegar and mustard).