Description
Rich Belgian beef carbonnade melds tender beef, caramelized onions, and dark beer into a hearty comfort dish that whispers rustic culinary traditions. Warm, savory flavors meld perfectly, inviting you to savor each deeply satisfying spoonful of this classic European stew.
Ingredients
Scale
Meat:
- 1 kg (2.2 lbs) beef chuck, cut into 2-inch chunks
Aromatics and Flavor Enhancers:
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Liquids:
- 2 cups (500 ml) dark beer (like a Belgian ale or stout)
- 1 cup (250 ml) beef broth
- 2 tablespoons vegetable oil or butter
Garnish:
- Chopped fresh parsley
Instructions
- Meticulously dry beef chunks using paper towels, ensuring surface moisture is completely removed, then generously season with salt and pepper.
- Dust beef pieces with flour, carefully tapping off any excess coating to create an even, light layer.
- Warm oil or butter in a heavy skillet over robust medium-high heat, creating a sizzling cooking surface.
- Methodically sear beef segments in batches, rotating to achieve a deep golden-brown crust on all surfaces. Transfer browned pieces directly into slow cooker.
- Within the same skillet, introduce sliced onions with a delicate salt sprinkle, allowing them to gradually caramelize through gentle stirring until achieving a rich amber color.
- Incorporate minced garlic into the onion mixture, releasing aromatic notes and creating a flavor foundation. Transfer this fragrant combination into slow cooker.
- Deglaze the skillet with a splash of beer, using a wooden spoon to lift and incorporate all concentrated flavor remnants from the pan’s surface.
- Pour remaining beer, beef broth, Dijon mustard, brown sugar, thyme, bay leaves, and red wine vinegar into slow cooker, whisking to create a harmonious braising liquid.
- Securely cover slow cooker and allow beef to gently simmer on low temperature for 7-8 hours, developing tender meat and deeply concentrated sauce.
- Remove bay leaves, taste and adjust seasoning with additional salt and pepper as needed.
- Garnish with freshly chopped parsley and serve alongside crusty bread, creamy mashed potatoes, or buttered egg noodles.
Notes
- Create perfectly browned beef by ensuring meat is completely dry before seasoning, which helps develop a deep, rich crust during searing.
- Select beer wisely for maximum flavor complexity – dark Belgian ales or robust brown ales work best, adding depth and subtle caramel undertones to the sauce.
- Modify for gluten-free diets by substituting regular flour with cornstarch or gluten-free flour blend when dredging beef chunks, maintaining the same crispy exterior.
- Enhance tenderness by cutting beef against the grain into uniform chunks, promoting even cooking and preventing tough, chewy meat pieces during slow cooking.
- Prep Time: 20 minutes
- Cook Time: 78 hours (low) or 45 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Belgian
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg