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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
Cook Time 3 hours
Total Time 3 hours 20 minutes
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