Braised Beef Carbonnade with Dark Ale
This hearty Belgian-inspired dish elevates traditional beef stew to new heights by infusing tender chunks of chuck roast with the rich flavors of dark beer. The combination of savory bacon, sweet caramelized onions, and a hint of sweet brown sugar balancing the tangy red wine vinegar creates a comforting and deeply satisfying meal perfect for cooler weather. Serve over broad noodles or with crusty bread to soak up the delicious gravy, making this a go-to recipe for family gatherings or comforting weeknight dinners.
8
Servings
400
Calories
17
Ingredients
Ingredients
flour
3/4 cup (all-purpose, for coating the beef)
salt
1/2 teaspoon (to taste)
black pepper
1/2 teaspoon (freshly ground, to taste)
ground nutmeg
1/8 teaspoon (for flavor)
boneless chuck roast
2 1/2 lbs (trimmed and cut into 1 1/2 inch cubes)
bacon
2 slices (diced, uncooked)
chopped onions
2 cups (about 2 large onions)
chopped garlic
1 tablespoon (freshly minced)
reduced-sodium beef broth
1 (14 ounce) can (for cooking liquid)
water
1 cup (to adjust consistency)
brown sugar
2 tablespoons (for sweetness)
red wine vinegar
2 tablespoons (for tanginess)
Dijon mustard
2 tablespoons (for flavor)
fresh thyme
1 teaspoon (or 1/2 teaspoon dried)
bay leaves
2 (for seasoning)
dark beer
1 (12 ounce) bottle (Newcastle Brown Ale is suggested, but use a darker beer for more depth)
fresh parsley
2 tablespoons (chopped for garnish)
Instructions
1
In a large zip-top plastic bag, combine flour, salt, black pepper, and nutmeg. Seal and shake to mix well.
2
In a large Dutch oven, heat over medium-high heat. Add diced bacon and cook for about 1 minute until it starts to render its fat.
3
Add the beef cubes to the pot, shaking off excess flour before adding. Cook for approximately 3 minutes, stirring occasionally, until browned on all sides. Remove the beef from the pan and set aside.
4
In the same pot, add chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions become tender and translucent.
5
Return the browned beef to the pot. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add water, brown sugar, red wine vinegar, Dijon mustard, thyme, and bay leaves. Stir well to combine.
6
Bring the mixture to a gentle boil, then cover and reduce the heat. Let it simmer for 30 minutes.
7
After 30 minutes, uncover the pot and continue to simmer for an additional 30 minutes or until the beef is fork-tender and the sauce has thickened slightly.
8
Remove and discard the bay leaves. Garnish with freshly chopped parsley before serving.
Nutrition Information
25g
Fat
15g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Braised Beef Carbonnade?
It is a hearty Belgian-inspired beef stew made with dark ale, caramelized onions, and tender beef chuck roast.
How many servings does this recipe make?
This recipe makes 8 servings.
What cut of beef is recommended for this stew?
The recipe calls for 2 1/2 lbs of boneless chuck roast, trimmed and cut into 1 1/2 inch cubes.
What type of beer should I use?
A dark beer is recommended for depth; Newcastle Brown Ale is specifically suggested.
How many calories are in one serving?
There are 400 calories per serving.
What is the fat content of this dish?
Each serving contains 25g of fat.
How much protein does a serving provide?
One serving provides 22.5g of protein.
What are the carbohydrate counts?
There are 15g of carbohydrates per serving.
Why is flour used in the recipe?
Flour is used to coat the beef cubes to help with browning and to thicken the gravy.
What spices are added to the coating flour?
Salt, black pepper, and 1/8 teaspoon of ground nutmeg are added to the flour.
How do I prepare the bacon?
Dice 2 slices of uncooked bacon and cook them in the Dutch oven to render the fat.
How long should I brown the beef?
Cook the beef cubes for approximately 3 minutes until browned on all sides.
How many onions are needed?
You will need 2 cups of chopped onions, which is about 2 large onions.
How long do the onions and garlic need to sauté?
Sauté them for about 5 minutes until the onions are tender and translucent.
What is the purpose of adding brown sugar?
Brown sugar is used to balance the tangy flavor of the red wine vinegar.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1/2 teaspoon of dried thyme for 1 teaspoon of fresh thyme.
What kind of vinegar is used?
The recipe calls for 2 tablespoons of red wine vinegar for tanginess.
How much garlic is required?
One tablespoon of freshly minced garlic is required.
What kind of mustard is used in the sauce?
Two tablespoons of Dijon mustard are used for flavor.
How much beef broth is needed?
The recipe uses one 14-ounce can of reduced-sodium beef broth.
How long is the total simmering time?
The stew simmers for a total of 60 minutes: 30 minutes covered and 30 minutes uncovered.
When should I remove the bay leaves?
Discard the bay leaves after the final simmer and before serving.
What is the recommended garnish?
Garnish the finished dish with 2 tablespoons of freshly chopped parsley.
What should I serve with Beef Carbonnade?
It is delicious served over broad noodles or with crusty bread to soak up the gravy.
How do I thicken the sauce?
Simmering the stew uncovered for the final 30 minutes helps the sauce thicken slightly.
What is the role of the water in the recipe?
Water is added to help adjust the consistency of the cooking liquid.
What equipment is best for cooking this dish?
A large Dutch oven is recommended for its heat retention and size.
Do I need to shake off excess flour from the beef?
Yes, shake off excess flour before adding beef cubes to the pot to prevent clumping.
Is the beef supposed to be very tender?
Yes, the beef should be simmered until it is fork-tender.
What is the purpose of scraping the bottom of the pan?
Using a wooden spoon to scrape up browned bits (fond) adds deep flavor to the gravy.