Hearty Beef Carbonnade with Golden Onions
This Hearty Beef Carbonnade recipe offers a rich and savory experience, combining tender chunks of beef blade steak with sweet caramelized onions, robust beer, and aromatic herbs. A comforting dish perfect for family gatherings or chilly evenings, it draws inspiration from traditional Belgian stews. With a non-alcoholic twist using O'Douls amber beer, this recipe retains the depth of flavor you'd expect from a classic while ensuring inclusivity for all guests. Serve it over silky egg noodles for a fulfilling meal that warms the heart.
6-8
Servings
462
Calories
14
Ingredients
Ingredients
beef blade steak
3 1/2 lbs (cut into 1-inch chunks, trimmed of silver skin and gristle)
yellow onions
2 lbs (sliced)
vegetable oil
2 teaspoons (divided)
tomato paste
1 tablespoon
amber beer (O'Douls or similar)
1 1/2 cups
garlic cloves
2 (chopped)
flour
3 tablespoons
chicken broth
3/4 cup
beef broth
3/4 cup
cider vinegar
1 tablespoon
fresh thyme
1 small bundle (tied with twine)
bay leaves
2
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a Dutch oven or oven-safe pot, heat 1 teaspoon of vegetable oil over medium-high heat. Working in small batches, brown the beef chunks on all sides until nicely caramelized. Set the browned beef aside.
3
In the same pot, add the remaining teaspoon of vegetable oil and reduce the heat to medium-low. Add the sliced onions and a pinch of salt, allowing the onions to sweat and release moisture. Cook the onions for about 5 minutes until they begin to soften, then increase the heat to medium and continue to cook for an additional 14-15 minutes, stirring often, until the onions are golden brown.
4
Stir in the tomato paste, chopped garlic, and flour. Cook for about 2 minutes until the mixture is fragrant.
5
Pour in the amber beer and both broths, making sure to scrape the bottom of the pot to loosen any fond (the browned bits) for extra flavor.
6
Add the thyme bundle, bay leaves, and cider vinegar to the pot. Return the browned beef and any accumulated juices back to the pot, stirring to combine.
7
Season the stew with salt and pepper to taste. Bring the mixture to a simmer.
8
Cover the pot with its lid, leaving it slightly ajar to allow steam to escape, and transfer it to the preheated oven.
9
Cook the stew for 2 to 2 1/2 hours, until the beef is fork-tender and flavors meld beautifully.
10
Before serving, remove the thyme bundle and bay leaves. Serve the hearty beef carbonnade over cooked egg noodles for a satisfying meal.
Nutrition Information
20g
Fat
26g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef Carbonnade?
Hearty Beef Carbonnade is a rich and savory Belgian-inspired stew made with beef, caramelized onions, and beer.
What cut of beef is best for this carbonnade?
This recipe uses 3 1/2 lbs of beef blade steak, trimmed and cut into 1-inch chunks.
Is this recipe non-alcoholic?
Yes, this specific version uses O'Douls amber beer to provide a non-alcoholic twist while maintaining depth of flavor.
How many people does this recipe serve?
This recipe is designed to provide 6 to 8 servings.
What should I serve with Beef Carbonnade?
It is traditionally served over silky egg noodles for a fulfilling and heart-warming meal.
How long do I need to cook the onions?
The onions should be sweated for 5 minutes and then cooked for an additional 14-15 minutes until golden brown.
What temperature should the oven be set to?
Preheat your oven to 300°F (150°C) for slow-cooking the stew.
Can I use a different type of beer?
Yes, while O'Douls is suggested for a non-alcoholic version, any robust amber beer or traditional Belgian ale works well.
Why do I need to brown the beef in small batches?
Browning in small batches ensures the meat caramelizes properly rather than steaming in its own juices.
What is the purpose of cider vinegar in the stew?
Cider vinegar adds a touch of acidity that cuts through the richness of the beef and balances the sweet onions.
What kind of onions are recommended?
The recipe calls for 2 lbs of yellow onions, which are ideal for caramelizing.
How long does the stew need to bake in the oven?
The stew should cook for 2 to 2 1/2 hours until the beef is fork-tender.
What are the nutritional facts per serving?
Each serving contains approximately 462 calories, 20g of fat, 26g of carbohydrates, and 40g of protein.
Why are both chicken and beef broth used?
Using both broths creates a more complex and balanced flavor profile for the stew base.
What should I do with the thyme bundle and bay leaves before serving?
You should remove the thyme bundle and bay leaves from the pot before serving the dish.
Can I use dried thyme instead of fresh?
Yes, though fresh thyme is preferred for aroma, you can substitute with 1 teaspoon of dried thyme if necessary.
What is 'fond' and why is it important?
Fond refers to the browned bits at the bottom of the pot; scraping them into the liquid adds significant flavor to the stew.
Does this recipe contain garlic?
Yes, it includes 2 chopped garlic cloves which are added along with the tomato paste.
Is flour necessary in this recipe?
Yes, 3 tablespoons of flour are used to help thicken the sauce as it braises.
What is the total count of ingredients?
There are 14 ingredients used in this Hearty Beef Carbonnade recipe.
Do I need to cover the pot in the oven?
Yes, cover the pot with a lid but leave it slightly ajar to allow some steam to escape.
Can I make this recipe on the stovetop instead of the oven?
Yes, you can simmer it on very low heat on the stovetop, though the oven provides more even surrounding heat.
How much beef blade steak do I need?
You will need 3 1/2 lbs of beef blade steak for this recipe.
Is there tomato paste in this carbonnade?
Yes, one tablespoon of tomato paste is added to enrich the color and flavor of the sauce.
Can I prepare this dish ahead of time?
Yes, like most stews, the flavors often improve the next day after being refrigerated and reheated.
What type of oil should I use for browning?
Vegetable oil is recommended due to its high smoke point.
Is this recipe high in protein?
Yes, with 40g of protein per serving, it is a very protein-rich meal.
Should I trim the beef before cooking?
Yes, the beef should be trimmed of silver skin and gristle before being cut into chunks.
What flavor does the amber beer provide?
The amber beer provides a robust, malty depth that defines the traditional Belgian carbonnade taste.
What is the category of this recipe?
This recipe is categorized as a Stew.