Description
Beef Carbonnade brings Belgian comfort straight to your dinner table with tender beef braised in rich, dark beer and caramelized onions. Hearty and satisfying, this classic stew delivers incredible depth of flavor that will warm your soul on chilly evenings.
Ingredients
Scale
Proteins:
- 1.5 kg beef short ribs
- 150 g speck
Vegetables and Aromatics:
- 2 brown onions
- 1 large carrot
- 300 g button mushrooms
- 2 fresh garlic cloves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary
Liquids and Seasonings:
- 350 ml beer
- 500 ml beef stock
- 2 tablespoons olive oil
- ¼ cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons wholegrain mustard
- Salt
- Pepper
Instructions
- Dust 3.3 lbs of trimmed beef short ribs with ¼ cup flour, seasoning generously with salt and pepper. Sear each piece in 2 tablespoons olive oil over high heat at 400°F for 3-4 minutes per side until a deep golden crust forms.
- Reduce stovetop heat to medium. Sauté 1 diced carrot, 2 sliced onions, 300g mushrooms, and 150g diced speck for 6-8 minutes until vegetables soften and release their moisture.
- Add 2 crushed garlic cloves and 2 tablespoons tomato paste to the vegetable mixture. Stir continuously for 2 minutes to prevent burning and develop rich caramelized flavors.
- Pour 350ml Belgian ale into the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by one-third, approximately 5 minutes.
- Stir in 2 tablespoons wholegrain mustard, 1 tablespoon fresh thyme, and 1 tablespoon chopped rosemary. Mix thoroughly to distribute herbs evenly.
- Return seared beef to the pan. Pour 500ml low-sodium beef stock over the meat, ensuring pieces are mostly submerged.
- Cover the pan with a tight-fitting lid. Transfer to a preheated 325°F oven and braise for 2 hours, checking occasionally to prevent excessive liquid evaporation.
- Remove lid during the final 30 minutes of cooking to allow sauce to thicken and beef to develop a rich, dark exterior.
Notes
- Dust the beef ribs with flour right before browning to create a delicate golden crust that helps seal in moisture.
- Choose a dark Belgian beer like Chimay or Leffe for deeper flavor complexity in the carbonnade sauce.
- Let the dish rest for 15-20 minutes after removing from the oven to allow the meat fibers to relax and redistribute juices.
- For a lighter version, swap short ribs with lean beef chuck and trim visible fat before cooking to reduce overall richness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Beef
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 6
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 115 mg