Belgian Beef Stew – Carbonnade Recipe

If there’s one dish that defines hearty comfort food, it’s Belgian Beef Stew, or Carbonnade. This dish is a rich and flavorful masterpiece of tender beef simmered in a savory-sweet beer-infused sauce with caramelized onions.

The combination of flavors is magical—malty beer, tangy mustard, and just a touch of brown sugar for balance. It’s the perfect meal for a cozy night at home or to impress guests with its rustic charm.

Serve it with thick slices of crusty bread to soak up the sauce or a side of creamy mashed potatoes for the ultimate indulgence.

I’m thrilled to share this recipe with you—it’s surprisingly simple to prepare, yet the flavors are so complex and rewarding.

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Carbonnade Recipe

Belgian Beef Stew, or Carbonnade, is a rich and hearty dish featuring tender beef slow-simmered in a flavorful sauce made with dark Belgian beer, caramelized onions, and a touch of mustard.

This comforting stew has a deep, slightly sweet, and tangy taste that pairs beautifully with crusty bread, mashed potatoes, or even buttered egg noodles.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Main Dish

Cuisine European

Servings 6 Servings

Calories 400 kcal

Equipment

• Large Dutch oven or heavy-bottomed pot with a lid
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Small bowl for mixing
• Measuring cups and spoons

Ingredients

  

For the Stew:

• 2½ lbs Beef chuck, (cut into 2-inch cubes)
• 2 Tbsp Olive oil
• 3 Large onions (thinly sliced)
• 2 Tbsp All-purpose flour
• 2 Cups Belgian beer (dark ale preferred, such as Dubbel or Oud Bruin)
• 1 Cup Beef broth
• 1 Tbsp Dijon mustard
• 2 Tbsp Brown sugar
• 2 Tbsp Red wine vinegar
• 3 Sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 Bay leaves
• Salt and black pepper (to taste)

Optional Garnish:

• Fresh parsle (chopped)

Instructions

 

Prepare the Beef

• Seasoning the Beef

  Season the beef cubes generously with salt and pepper.
  
• Heating the Oil

  Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
  
• Searing the Beef

  Working in batches, sear the beef until browned on all sides (about 4–5 minutes per batch).

  Transfer the seared beef to a plate and set aside.
  
• Caramelize the Onions

  Reduce the heat to medium and add the remaining tablespoon of olive oil.

  Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 15–20 minutes until softened and golden brown.

  If needed, add a splash of water to prevent burning.
  
• Build the Base

  Sprinkle the flour over the caramelized onions and stir to combine.

  Cook for 1–2 minutes to remove the raw flour taste.

  Slowly pour in the beer, stirring constantly, to deglaze the pot and scrape up any browned bits from the bottom.

  Add the beef broth, mustard, brown sugar, and vinegar, stirring well to combine.
  
• Add the Beef and Herbs

  Return the seared beef to the pot along with any juices.

  Add the thyme and bay leaves.

  Bring the stew to a gentle simmer, then reduce the heat to low.

  Cover the pot with a lid and cook for 2.5–3 hours, stirring occasionally, until the beef is fork-tender.
  
• Final Adjustments

  Taste the stew and adjust the seasoning with additional salt, pepper, or brown sugar if needed.

  Discard the thyme sprigs and bay leaves before serving.
  
• Serve

  Ladle the stew into bowls and garnish with fresh parsley, if desired.

  Serve with crusty bread, mashed potatoes, or egg noodles for a complete meal.
  

Video

Notes

• Beer Selection: Use a dark, malty Belgian beer like Dubbel or Oud Bruin for authentic flavor. Avoid overly hoppy beers, as they can make the stew bitter.
• Thickening: If you prefer a thicker sauce, let the stew simmer uncovered for the last 30 minutes.
• Make Ahead: The flavors of this stew deepen overnight, so consider making it a day in advance for the best taste.
• Vegetarian Option: Replace the beef with mushrooms and use vegetable broth instead of beef broth for a meat-free version.

Keyword Beef Stew, Beer Stew, Belgian Cuisine, Carbonnade, Comfort Food

The Secret to Tender Beef Stew

The magic of Belgian Beef Stew lies in its tender, melt-in-your-mouth beef, and achieving this texture isn’t as hard as it might seem.

The key is a low and slow cooking process that allows the beef to break down and absorb all the rich flavors of the beer-based sauce.

Start with a well-marbled cut like beef chuck, which becomes buttery soft as it simmers.

Searing the beef before simmering is another crucial step. This creates a golden crust that locks in juices and adds a depth of flavor to the stew.

The long cooking time, combined with the gentle heat, lets the flavors develop fully, ensuring every bite is packed with savory goodness. Remember to be patient—greatness takes time!

Serving Suggestions

Belgian Beef Stew (Carbonnade) is a versatile dish that pairs beautifully with a variety of sides. Here are some of the best ways to serve it:

• Crusty Bread: A thick, rustic loaf is perfect for soaking up the rich sauce. Tear off chunks and let them absorb all the goodness.
• Mashed Potatoes: Creamy mashed potatoes provide the perfect balance to the bold flavors of the stew. Their smooth texture complements the tender beef.
• Egg Noodles: Light, buttery noodles work wonderfully to carry the sauce and make the dish feel more substantial.
• Fries (Frites): A Belgian classic! Serve the stew with crispy fries on the side for an authentic touch.
• Vegetables: Roasted or steamed vegetables, such as carrots, green beans, or Brussels sprouts, make a great companion to this hearty dish.

FAQs

Can I make Belgian Beef Stew in a slow cooker?

Yes, you can absolutely make Carbonnade in a slow cooker! After searing the beef and caramelizing the onions on the stovetop, transfer them to your slow cooker along with the other ingredients.

Cook on low for 6–8 hours or on high for 4–5 hours, until the beef is tender. This method is great if you want to set it and forget it while still achieving incredible flavor.

What type of beer should I avoid using?

Avoid using overly hoppy beers, such as IPAs, as they can introduce a bitter taste to the stew that may overwhelm the dish.

Stick to malty, dark beers like Belgian Dubbel, Oud Bruin, or even a rich brown ale for the best results.

Can I freeze leftover Belgian Beef Stew?

Absolutely! Let the stew cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.

To reheat, thaw overnight in the fridge and warm it on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce.

Can I substitute the beer with something else?

If you don’t want to use beer, you can substitute it with beef broth for a milder flavor or non-alcoholic beer for a similar depth of taste.

Keep in mind, the traditional flavor of Carbonnade comes from the beer, so the taste will be slightly different with substitutions.

Final Thoughts

Belgian Beef Stew is the kind of meal that brings comfort no matter the occasion. It’s hearty, flavorful, and made to be shared. Whether it becomes a weekend tradition or a special treat, it’s a dish that speaks for itself. Give it a try, and I hope it brings as much joy to your table as it has to mine.