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Beef Carbonnade Stew

Beef carbonnade stew with dark, glossy beer-braised beef and deep caramelized onions. Dutch oven baking makes the meat very tender, with a thickened sauce that clings to every bite.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Belgian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 3 lb beef chuck, cut into 2-inch pieces
Seasoning
  • 2 tsp salt
  • 1 tsp black pepper
Butter
  • 3 tbsp butter, divided
Onions
  • 4 large onions, thinly sliced
Sweetener and thickener
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
Beer and broth
  • 1 bottle (12 oz) Belgian brown ale
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
Herbs
  • 4 sprigs fresh thyme
  • 2 bay leaves
Mustard bread
  • 2 rustic bread, spread with 2 tablespoons Dijon mustard

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Preheat the oven to 325F. Season the beef with salt and black pepper, then brown it in batches in a Dutch oven using 2 tablespoons butter.
  2. Cook until the beef is well browned on the outside, then transfer to a plate while you brown the next batch. This builds flavor before the beer braise.
Caramelize onions and build the base
  1. Add the remaining 1 tablespoon butter and the sliced onions to the Dutch oven. Cook at a steady simmer for 20 minutes until deep golden, stirring as needed to prevent scorching.
  2. Stir in the brown sugar and all-purpose flour and cook until the mixture looks thick and slightly toasted. This helps the stew develop a glossy, thickened sauce later.
Braise in the oven
  1. Pour in the Belgian brown ale, beef broth, and apple cider vinegar, scraping the bottom to dissolve browned bits. Bring everything to a brief bubble so the sauce starts to combine.
  2. Add the thyme and bay leaves, then return the beef to the pot. Make sure the beef is mostly covered by the braising liquid.
  3. Lay the mustard-spread rustic bread on top with the mustard side down. Press it lightly so it contacts the liquid for thickening.
  4. Cover and bake at 325F for 2 1/2 hours, stirring once when the bread dissolves. Bake until the beef is very tender and the sauce turns dark and glossy.
Finish and serve
  1. Remove the thyme sprigs and bay leaves. Taste the sauce and serve hot with fries or mashed potatoes.

Notes

For the best texture, slice onions thin so they fully caramelize within the 20-minute window and don’t taste raw. Store covered in the refrigerator up to 4 days; reheat gently on the stove until hot. Freeze up to 3 months for easy make-ahead meals. For a gluten-free swap, use a gluten-free all-purpose flour blend and gluten-free rustic bread (bread should still be mustard-side down to thicken the braise).