Go Back
–+ servings
Beef Carbonnade Stew

Beef Carbonnade Stew

Craft the coziest Belgian beer-based stew recipe with a flavorful 3-hour oven cook. Tender beef, caramelized onions, toasted flour, and beer blend for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg beef chuck roast (paleron) - or any slow-cook beef
  • 4 unit onions finely sliced
  • 1 tbsp butter
  • 1 tbsp oil (grape seed recommended)
  • 1 tbsp vinegar
  • 1 tbsp brown sugar
  • 1 tbsp toasted flour
  • 1 tbsp capers
  • 4 tbsp fresh herbs (like parsley, chives, tarragon, chervil)
  • 400 ml Belgian dark ale (Chimay Grande Réserve recommended)
  • a few sprigs thyme
  • to taste salt & pepper (for seasoning)
  • a little extra water (if needed)

Equipment

  • Heavy, oven-safe pot or Dutch oven
  • Sharp chef's knife and cutting board
  • Tongs for turning the beef
  • Measuring spoons and cups
  • Bowls for holding prepped ingredients

Method
 

  1. Preheat the oven to 150°C (300°F).
  2. Cut the beef into slices about 2 cm thick, pat dry, and season well with salt.
  3. Finely slice the onions and chop the fresh herbs.
  4. Heat oil in a heavy pot or Dutch oven over high heat and sear the beef in batches, then cover with foil.
  5. Lower the heat to medium-low and add butter, then cook the onions slowly for at least 15 minutes until soft and golden.
  6. Return the seared beef to the pot, sprinkle with toasted flour, and toss to coat the meat.
  7. Layer the beef and caramelized onions in the pot, alternating with fresh herbs.
  8. Pour vinegar over the layers, add brown sugar, thyme, bay leaf, salt, and pepper, then pour in the beer. Add just enough water to cover the ingredients.
  9. Cover with a tight lid and place in the oven for 3 hours.
  10. Once cooked, remove the pot, discard thyme stems and bay leaf, stir gently, and serve with reserved herbs and capers.

Nutrition

Calories: 450kcalCarbohydrates: 18gProtein: 40gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

For the best flavor, toast regular flour in a dry pan until it turns light tan and smells nutty. This adds depth to the sauce. Leftovers will taste even better the next day! Store in an airtight container for up to 4 days or freeze for up to 3 months. Serve with crispy fries, mashed potatoes, or egg noodles for a comforting meal. Enjoy with a glass of the same beer used in the stew!
Tried this recipe?Let us know how it was!