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Beef Carbonnade Stew

Beef carbonnade stew with Belgian beer-braised beef and caramelized onions, braised until fork-tender and silky. Finished with Dijon, thyme, and bay leaves for a deep mahogany, malty broth—served with crusty bread.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Belgian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 2.5 lb beef chuck Cut into 2-inch cubes.
  • 0.25 salt and pepper to taste Season the beef before searing.
Aromatics and braising base
  • 3 large onions Thinly sliced.
  • 4 garlic Minced.
  • 3 tbsp vegetable oil For searing and sautéing.
  • 2 cups dark Belgian ale or stout beer Use as the deglazing and braising liquid.
  • 2 cups beef broth For the braise.
  • 2 tbsp tomato paste Adds savory depth to the broth.
  • 2 tbsp red wine vinegar Balances the richness.
  • 1 tbsp brown sugar Rounds out the flavors.
  • 1 tbsp Dijon mustard Stirs in for tang and body.
  • 2 fresh thyme 2 sprigs.
  • 2 bay leaves 2 bay leaves.
  • 2 tbsp all-purpose flour Whisk in to help thicken after cooking onions.
Serving
  • 1 crusty bread For serving.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef chuck cubes with salt and pepper. Sear in the vegetable oil in a Dutch oven over high heat until deeply browned, about 6-8 minutes, then remove to a plate (look for dark crust on the meat).
Caramelize the onions
  1. Cook the onions over medium heat until very soft and golden, 20-25 minutes. Stir occasionally and watch for deep golden-brown edges and sweet aroma.
Build the stew base
  1. Add the minced garlic and cook for 1 minute, stirring until fragrant. Keep it just fragrant, not browned.
  2. Whisk in the all-purpose flour and cook for 1 minute. The mixture should smell nutty and look slightly thickened.
Deglaze and braise
  1. Pour in the dark Belgian ale or stout beer to deglaze and scrape up all browned bits from the bottom of the Dutch oven. Continue until the sizzling liquid loosens the fond.
  2. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme, bay leaves, and the beef. Stir to combine and ensure the beef is coated (visible herbs and dark liquid throughout).
  3. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover and braise for 2 hours, stirring once halfway, until the beef is very tender and breaks apart easily.
Finish and serve
  1. Remove the bay leaves and thyme from the stew. Taste and adjust seasoning with salt and pepper as needed for a balanced mahogany broth.
  2. Serve immediately with crusty bread on the side. The bread should be ready for dipping into the thick, malty liquid.

Notes

Pro tip: take the time to caramelize the onions until truly golden; that sweetness is what gives the stew its signature depth. Refrigerate in an airtight container up to 3 days. Freezing: yes, freeze for up to 3 months and thaw in the fridge overnight, then reheat gently. For a lower-sodium option, use low-sodium beef broth and keep added salt to a minimum while tasting at the end.