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Beef Carbonnade Stew

Beef carbonnade stew with Belgian ale braising delivers mahogany, tender beef and melt-soft caramelized onions. Thick, flavorful broth clings to chunks after a long covered braise, finished with thyme and bay.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef carbonnade stew
  • 2.5 lb beef chuck Cut into 2-inch cubes.
  • 3 large onions Thinly sliced.
  • 4 cloves garlic 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 sprigs fresh thyme Use leaves; discard woody stems if desired.
  • 2 bay leaves
  • 3 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1 crusty bread for serving For serving.
  • 0.25 salt and pepper to taste Season throughout.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef chuck cubes with salt and pepper, then sear in vegetable oil in a Dutch oven over high heat until deeply browned, about 6-8 minutes. Remove the beef to a plate when browned.
Caramelize the onions
  1. Cook the thinly sliced onions in the Dutch oven over medium heat until very soft and golden, 20-25 minutes. Stir occasionally so they caramelize without burning.
Build the thickening base
  1. Add the minced garlic and cook for 1 minute, stirring constantly. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
Deglaze and braise
  1. Deglaze with the dark Belgian ale or stout beer, scraping up all browned bits from the bottom of the Dutch oven. Return the beef and any juices to the pot.
Simmer to tender
  1. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme, and bay leaves. Bring to a boil, then reduce heat to maintain a covered braise for 2 hours until the beef is very tender.
Finish and serve
  1. Remove the bay leaves and thyme, then season the stew with salt and pepper to taste. Serve with crusty bread.

Notes

For deeper flavor, brown the beef in batches so the pot stays hot and you get true dark crust on the surface. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 3 months (reheat gently until steaming). For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend and ensure the beer is gluten-free if needed.