This rich, hearty dish transforms simple ingredients into a comforting meal perfect for chilly evenings. Tender chunks of beef meld with aromatic vegetables and a robust Belgian dark ale base, creating a delightful symphony of flavors. Ideal for a family gathering, enjoy this Slow Cooked Beef delight alongside potatoes for a marvelous dinner experience as Braised Beef perfection.

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I love making this beef carbonnade stew because its slow cooked beef and rich flavors always make it a hit at family dinners. I start with 2 lbs beef chuck cut into 1-inch cubes and season them with salt and pepper before tossing in 2 tablespoons of all-purpose flour.

Then I fry up 3 slices of diced bacon until crispy, add 2 sliced large onions, 3 peeled carrots cut into thick rounds, and 8 oz of halved mushrooms. I also include 2 minced garlic cloves for that extra kick.

I simmer everything with 2 cups of Belgian dark ale and 1 cup beef broth, then toss in a bay leaf, dried thyme, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar and 4 crushed juniper berries. This braised beef dish is easy to make and tastes even better with a side of potatoes.

Its flavors and simplicity make it one of my favorite beef dinner recipes.

Why I Like this Recipe

I like this recipe because the flavors blend together so nicely. The beef gets super tender from all that slow cooking and the Belgian dark ale gives it a unique flavor that makes the stew rich and comforting. I also really appreciate how the bacon adds a salty, crispy element which makes every bite interesting. Lastly, this dish is perfect for a cozy family dinner because it fills my kitchen with an amazing aroma that just makes me feel right at home.

Ingredients

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Beef chuck offers rich protein and iron giving the stew a robust, hearty flavor.
Diced bacon adds a smoky taste and a bit of fat while boosting overall flavor.
Onions bring natural sweetness and fiber making the dish more balanced and satisfying.
Carrots add color, crunch and healthy beta-carotene for a nutritious boost.
Mushrooms provide umami flavor and extra texture; a subtle meaty note enhances it.
The Belgian dark ale brings a rich, bittersweet taste and tenderizes the beef slowly.
Garlic infuses a sharp, spicy kick that perfectly complements the hearty flavors.

Ingredient Quantities

2 lbs beef chuck, cut into 1-inch cubes

Salt and pepper to taste

2 tablespoons all-purpose flour

3 slices bacon, diced

2 large onions, sliced

3 carrots, peeled and cut into thick rounds

8 oz mushrooms, cleaned and halved

2 garlic cloves, minced

2 cups Belgian dark ale

1 cup beef broth

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 bay leaf

1 teaspoon dried thyme

4 juniper berries, slightly crushed

Side of potatoes for serving

How to Make this

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1. Pat the beef cubes dry and season ’em with salt and pepper, then toss ’em in the flour until they’re lightly coated.

2. In a heavy pot, fry the diced bacon over medium heat until it starts to crisp up, then remove it with a slotted spoon and set aside.

3. Add the beef cubes to the bacon fat in the pot, browning them in batches so they all get a good sear on all sides.

4. Once the beef is browned, toss in the sliced onions and let ’em cook until they start softenin up, then add the carrots and mushrooms.

5. Stir in the minced garlic and let the flavors meld together for a minute, being careful not to let the garlic burn.

6. Pour in the Belgian dark ale and beef broth, then stir in the brown sugar, apple cider vinegar, bay leaf, dried thyme and crushed juniper berries.

7. Return the crispy bacon back into the pot and bring the whole mixture to a simmer.

8. Lower the heat, cover the pot, and let it cook for about 2-3 hours until the beef is really tender and all the flavors are well blended.

9. Check the seasoning and the thickness of the sauce near the end, and if it’s too thin, leave the lid off for the last 15 minutes to let it reduce a bit.

10. Serve the stew piping hot with a side of mashed or roasted potatoes and dig in!

Equipment Needed

1. Paper towels to pat the beef dry
2. A sharp knife and a cutting board for chopping the bacon, onions, carrots, mushrooms and mincing the garlic
3. A mixing bowl for seasoning and dredging the beef in flour
4. A heavy pot (like a Dutch oven) to fry the bacon and brown the beef in batches
5. A slotted spoon to remove the bacon from the pot
6. A stirring spoon or spatula for mixing the ingredients
7. Measuring cups and spoons to accurately measure the ingredients such as the ale, broth, brown sugar, vinegar and spices

FAQ

Q: Can I use another cut of beef instead of beef chuck?

A: Yeah, you can use another stew meat but beef chuck is the best coz it stays tender when slow cooked.

Q: What if I dont have Belgian dark ale?

A: You can swap it with a stout or another dark beer, it may change the flavor slightly but it still comes out tasty.

Q: How long should I braise the stew?

A: You should braise it for about 2.5 to 3 hours on low heat till the beef is soft and full of flavor.

Q: Is it important to brown the beef before stewing?

A: Definitely, browning the beef in batches helps build a deep flavor, so dont skip that step.

Q: Can I add other veggies or mix up the side?

A: Sure, while the recipe calls for a side of potatoes, adding extra veggies like parsnips or even a salad works great too.

Beef Carbonnade Stew (Carbonade) Recipe Substitutions and Variations

Beef Chuck: If you dont have beef chuck, you can use any beef stew meat or even a chuck roast gets the job done.
Bacon: When you dont have bacon, you can try using pancetta or even a little bit of smoked sausage as a backup.
Belgian Dark Ale: If Belgian dark ale isnt available, Guinness stout or a similar dark beer can work well for the rich flavor.
Apple Cider Vinegar: Alternatively, you can mix white wine vinegar with a pinch of sugar to mimic the sweet tang of apple cider vinegar.

Pro Tips

1. Make sure you dry the beef real good before you season it and when browning dont cram the pot too much – it helps get a nice crust and keeps the meat juicy.

2. Watch the garlic like crazy when you add it into the mix cuz burnt garlic can totally mess up the flavor, so give it a quick stir and dont leave it too long on the heat.

3. Let the stew simmer on low and don’t rush it. I know it takes a while but being patient really helps to bring out all the deep flavors in the meat and veggies.

4. Towards the end, always taste and tweak the seasoning a bit. Sometimes an extra pinch of salt or a splash more of vinegar or sugar can make a big difference in making the dish just right.

Beef Carbonnade Stew (Carbonade) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Paper towels to pat the beef dry
2. A sharp knife and a cutting board for chopping the bacon, onions, carrots, mushrooms and mincing the garlic
3. A mixing bowl for seasoning and dredging the beef in flour
4. A heavy pot (like a Dutch oven) to fry the bacon and brown the beef in batches
5. A slotted spoon to remove the bacon from the pot
6. A stirring spoon or spatula for mixing the ingredients
7. Measuring cups and spoons to accurately measure the ingredients such as the ale, broth, brown sugar, vinegar and spices

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons all-purpose flour
3 slices bacon, diced
2 large onions, sliced
3 carrots, peeled and cut into thick rounds
8 oz mushrooms, cleaned and halved
2 garlic cloves, minced
2 cups Belgian dark ale
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 bay leaf
1 teaspoon dried thyme
4 juniper berries, slightly crushed
Side of potatoes for serving

Directions

Pat the beef cubes dry and season 'em with salt and pepper, then toss 'em in the flour until they're lightly coated.
In a heavy pot, fry the diced bacon over medium heat until it starts to crisp up, then remove it with a slotted spoon and set aside.
Add the beef cubes to the bacon fat in the pot, browning them in batches so they all get a good sear on all sides.
Once the beef is browned, toss in the sliced onions and let 'em cook until they start softenin up, then add the carrots and mushrooms.
Stir in the minced garlic and let the flavors meld together for a minute, being careful not to let the garlic burn.
Pour in the Belgian dark ale and beef broth, then stir in the brown sugar, apple cider vinegar, bay leaf, dried thyme and crushed juniper berries.
Return the crispy bacon back into the pot and bring the whole mixture to a simmer.
Lower the heat, cover the pot, and let it cook for about 2-3 hours until the beef is really tender and all the flavors are well blended.
Check the seasoning and the thickness of the sauce near the end, and if it's too thin, leave the lid off for the last 15 minutes to let it reduce a bit.
Serve the stew piping hot with a side of mashed or roasted potatoes and dig in!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.