Classic Belgian Beef Carbonnade
Indulge in the rich flavors of this Classic Belgian Beef Carbonnade, a traditional stew that combines tender beef, sweet onions, and hearty beer. This comforting dish is perfect for gatherings and family dinners, encapsulating the essence of Belgian cuisine. Paired with crusty bread or creamy mashed potatoes, this stew will transport you to the cobblestone streets of Belgium. Enjoy the delightful blend of spices and the savory sweetness from the onions and brown sugar, making this carbonnade a standout meal that is sure to impress.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Flour
4 (tablespoons)
Salt
2 (teaspoons)
Pepper
1 (teaspoon)
Paprika
1 (teaspoon)
Boneless Beef Cubes
3 (lbs)
Butter
1/2 (cup)
Large Onions, sliced
6 (whole)
Garlic Clove
1 (halved)
Bay Leaf
1 (whole)
Thyme
1/4 (teaspoon)
Celery Leaves, chopped
1/2 (cup)
Parsley
1/4 (cup)
Brown Sugar
3 (tablespoons)
Beer
2 1/2 (cups)
Vinegar
2 (tablespoons)
Instructions
1
Begin by combining the flour, salt, pepper, and paprika in a bowl. Dredge each beef cube in this mixture until generously coated.
2
In a large saucepan, melt the butter over medium heat. Once melted, add the sliced onions and sauté until they are soft and tender, about 8-10 minutes. Remove the onions from the pan and set aside.
3
In the same saucepan, increase the heat to high and sear the beef cubes in batches. Ensure they are browned on all sides for optimal flavor. Remove the beef and set aside with the onions.
4
Lower the heat to medium, then return the onions and seared beef to the pan. Reduce the heat to low.
5
Add the halved garlic clove, bay leaf, thyme, and chopped celery leaves to the pot. Scatter the parsley over the top and mix in the brown sugar and beer.
6
Stir the mixture gently to combine all ingredients, and bring to a simmer. Once simmering, cover the pot and let it poach on low heat for approximately 1 1/2 hours, or until the beef is fork-tender.
7
After 1 1/2 hours, add the vinegar and simmer for an additional 5 minutes to enhance the flavors. Adjust seasoning with salt and pepper as needed before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Belgian Beef Carbonnade?
Classic Belgian Beef Carbonnade is a traditional Belgian beef stew known for its rich, savory-sweet sauce made with beer, onions, and various spices.
Which type of beef is best for this recipe?
The recipe calls for 3 lbs of boneless beef cubes, which are ideal for slow-cooking until they become fork-tender.
What kind of beer should I use for Carbonnade?
A traditional Belgian dark ale or a brown ale is best for this dish to provide the characteristic depth and sweetness.
How long does the beef need to cook?
The beef should poach on low heat for approximately 1 1/2 hours, or until the meat is fork-tender.
Why is the beef dredged in flour before cooking?
Dredging the beef in a mixture of flour, salt, pepper, and paprika helps thicken the stew and aids in browning the meat for better flavor.
What is the purpose of adding vinegar at the end?
Adding 2 tablespoons of vinegar during the final 5 minutes of simmering enhances the overall flavor and balances the sweetness of the onions and sugar.
Can I use oil instead of butter for sautéing?
While the recipe specifies 1/2 cup of butter for its rich flavor, you can substitute it with oil if necessary for searing the beef and onions.
How should the onions be prepared?
You should use six large onions, sliced, and sauté them for 8-10 minutes until they are soft and tender before adding them back to the stew.
What herbs are used in this Belgian stew?
The recipe features a blend of bay leaf, thyme, chopped celery leaves, and fresh parsley for a traditional aromatic profile.
Is there sugar in Belgian Beef Carbonnade?
Yes, 3 tablespoons of brown sugar are added to balance the bitterness of the beer and the acidity of the vinegar.
What are the best side dishes for this carbonnade?
It is traditionally paired with crusty bread, creamy mashed potatoes, or Belgian fries (frites).
Can I prepare this dish in a slow cooker?
Yes, after searing the beef and onions in a pan, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
How many onions does this recipe require?
This recipe requires six whole large onions, which provide the base for the stew's savory-sweet flavor.
Should the garlic be minced?
No, the recipe calls for one garlic clove that has been halved rather than minced.
What happens if I don't have celery leaves?
Celery leaves add a unique herbal note, but if unavailable, you can substitute with a small amount of finely diced celery stalk.
Is the alcohol from the beer cooked off?
Most of the alcohol content evaporates during the 1.5-hour simmering process, leaving behind a rich, complex flavor.
How do I ensure the beef stays tender?
Keep the heat on low to 'poach' the meat slowly; boiling it too vigorously can result in tough beef.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the flour with a gluten-free flour blend and ensure you use a gluten-free beer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavor often improves the next day.
Can I freeze Belgian Beef Carbonnade?
Yes, this stew freezes very well for up to 3 months. Thaw it in the refrigerator before reheating.
What size should the beef cubes be?
Standard stewing cubes of about 1 to 1.5 inches are perfect for even cooking and a good mouthfeel.
Is this a spicy dish?
No, it is a savory and slightly sweet stew. The paprika and pepper provide depth without significant heat.
What if my sauce is too thin?
You can simmer the stew uncovered for the last 15 minutes to reduce the liquid and thicken the sauce further.
What if my sauce is too thick?
You can stir in a small amount of extra beer or beef broth to reach your desired consistency.
How much beer is needed?
The recipe calls for 2 1/2 cups of beer to create the braising liquid for the stew.
Can I add carrots or potatoes to this stew?
While not traditional for Carbonnade, you can add them if you prefer a one-pot meal with more vegetables.
What is the total cooking time?
Between preparation, searing, and simmering, the total time is approximately 2 hours.
Do I need to sear the beef in batches?
Yes, searing in batches ensures the pan stays hot enough to brown the meat properly rather than steaming it.
Should the pot be covered during simmering?
Yes, the pot should be covered while poaching to prevent the liquid from evaporating too quickly and to keep the beef moist.
What type of vinegar works best?
Cider vinegar or red wine vinegar are typically used to add the necessary acidic finish to the dish.