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Carbonnade Beef and Beer Stew
Carbonnade Beef and Beer Stew
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Indulge in a rich Belgian ale beef stew with onions and herbs. Pair with mashed potatoes for a comforting meal.
Ingredients:
  • 3 1/2 pounds chuck roast, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter, divided
  • 3 medium yellow onions, sliced 1/4 inch thick (about 8 cups)
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups (12 ounces) Belgian beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon brown sugar
Instructions:
  • Brown the beef: Dry the beef with paper towels and season with salt and pepper. In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter. Cook the beef in batches for 3 minutes on each side without stirring, allowing the meat to brown nicely. Transfer the beef to a separate bowl.
  • Caramelize the onions: Melt the remaining butter in the Dutch oven over medium heat. Stir in the onions and salt, and cook until golden brown, around 15 minutes.
  • Incorporate the flour: Stir in the flour until the onions are well coated and the flour is lightly browned, approximately 2 minutes.
  • Combine liquids, seasonings, and beef and simmer: Pour in the broth, deglazing the Dutch oven by scraping the bottom to release any caramelized bits. Add the beer, thyme, bay leaf, seared beef along with its juices, and season with salt and pepper. Increase the heat to medium-high until it reaches a full simmer, then reduce to low heat. Let it cook for 2 to 3 hours until the beef is tender. (Alternatively, cook in the oven at 300°F.) Stir occasionally, making sure to scrape the bottom. Thirty minutes before it's done, stir in the mustard and brown sugar, and adjust the seasoning as needed.
  • Before plating, remove thyme and bay leaf. Taste and season with salt and pepper as needed. Serve as desired - plain, with potatoes, over noodles, or atop French fries.

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