Carbonade (Belgian Beef Stew) Recipe

Name: Carbonade (Belgian Beef Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chuck roast, cut into 1-inch pieces; Salt and freshly ground black pepper; 4 Tbsp butter; 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups); 3 Tbsp all-purpose flour; 1 1/2 cups chicken or beef broth; 1 1/2 cups (12 oz bottle) Belgian beer; 4 sprigs fresh thyme; 2 bay leaves; 1 Tbsp whole grain mustard; 1 Tbsp brown sugar

Servings: persons

3 1/2 lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 Tbsp butter
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
3 Tbsp all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar

1
Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.
2
Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300u00b0F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
3
Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 1/2 lbs chuck roast, cut into 1-inch pieces, Salt and freshly ground black pepper, 4 Tbsp butter, 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups), and more.

Yes, Carbonade (Belgian Beef 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.

Carbonade (Belgian Beef Stew)

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