Beef Carbonnade (Beef & Beer Stew) Recipe

Name: Beef Carbonnade (Beef & Beer Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center); 2 lbs yellow onions, sliced; 2 teaspoons vegetable oil; 1 tablespoon tomato paste; 1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic); 2 garlic cloves, chopped; 3 tablespoons flour; 3/4 cup chicken broth; 3/4 cup beef broth; 1 tablespoon cider vinegar; fresh thyme, tied into a small bundle with twine; 2 bay leaves; salt; pepper

Servings: persons

3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
2 lbs yellow onions, sliced
2 teaspoons vegetable oil
1 tablespoon tomato paste
1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
2 garlic cloves, chopped
3 tablespoons flour
3/4 cup chicken broth
3/4 cup beef broth
1 tablespoon cider vinegar
fresh thyme, tied into a small bundle with twine
2 bay leaves
salt
pepper

1
In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
2
In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
3
Add tomato paste, garlic and flour, stir and cook for 2 minutes.
4
Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
5
Add thyme bundle and bay leaves along with cider vinegar.
6
Add the cooked meat in with it's juices.
7
Season to taste with salt & pepper. Bring to a good simmer.
8
Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
9
Cook for 2-2 1/2 hours in a 300u00b0 oven.
10
Before serving remove thyme bundle and bay leaves.
11
Serve over cooked egg noodles.

1382

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center), 2 lbs yellow onions, sliced, 2 teaspoons vegetable oil, 1 tablespoon tomato paste, and more.

Yes, Beef Carbonnade (Beef & Beer Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Carbonnade (Beef & Beer Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions