Beef Carbonnade Stew is a hearty, comforting dish that brings together tender chunks of beef slowly cooked in a rich broth with onions and a splash of dark beer. The stew’s thick, flavorful sauce is slightly sweet with a hint of tang, making it perfect for chilly days when you want something filling and satisfying.
I love making this stew when I have some time to let it simmer gently on the stove. The smell of the onions caramelizing and the beef getting meltingly soft fills the entire kitchen, and it always makes me feel like I’m about to enjoy a wonderful, slow-cooked meal. A tip I like to share is to use a good quality dark beer—it really adds a depth of flavor that’s hard to beat.
My favorite way to serve Beef Carbonnade Stew is with buttered egg noodles or creamy mashed potatoes to soak up all that delicious sauce. It’s one of those dishes that brings everyone together around the table, and I often find that it tastes even better the next day when the flavors have had more time to blend. This stew is perfect for those cozy weekends when you want to relax and enjoy a warm, tasty meal.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and juicy when slow-cooked. If you can’t find chuck, try brisket or short ribs for similar results.
Dark beer: A Belgian dubbel or stout adds depth and a slight sweetness. If you prefer no alcohol, use beef broth with a splash of balsamic vinegar for acidity.
Onions: Cook low and slow to caramelize them fully. This adds natural sweetness that balances the rich beef flavor.
Apple cider vinegar: This provides subtle tang. Red wine vinegar works fine too, giving a gentle acidity without overpowering.
How Do You Get the Beef Tender and the Sauce Thick?
The secret is low and slow cooking and layering flavors:
- Brown the beef well first to build flavor and seal in juices.
- Caramelize onions slowly, which adds sweetness and body.
- Use flour to thicken the stew gently after the onions are cooked.
- Simmer the stew on low heat, covered, for 1.5–2 hours. This breaks down connective tissues, making the meat melt-in-your-mouth tender.
- Add carrots halfway through so they cook perfectly without turning mushy.
Stir occasionally and avoid boiling hard to keep the meat juicy. Patience pays off with a rich, glossy sauce and tender beef.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon – great for scraping up browned bits and stirring without scratching the pot.
- Measuring spoons and cups – helps you add the right amount of ingredients precisely.
- Sharp knife and cutting board – essential for preparing beef, carrots, and onions efficiently.
- Soup ladle – perfect for serving the stew and portioning it onto plates or bowls.
Flavor Variations & Add-Ins
- Swap beef chuck for pork shoulder or lamb for a different meaty taste.
- Add mushrooms or celery along with carrots for extra veg and earthy flavor.
- Stir in a splash of soy sauce or Worcestershire sauce for added umami.
- Use fresh herbs like rosemary or parsley instead of thyme for a different aroma.
Beef Carbonnade Stew
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or clarified butter
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) dark beer (such as Belgian dubbel or stout)
- 2 cups (480 ml) beef stock
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tbsp brown sugar or dark brown sugar
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 2 tbsp Dijon mustard (optional)
- Buttered egg noodles or mashed potatoes, for serving
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and about 1.5 to 2 hours of slow simmering time. So, set aside roughly 2 hours total, allowing the beef to become tender and the flavors to develop fully. It’s perfect for a leisurely weekend meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef dry with paper towels and season well with salt and pepper. Heat 2 tablespoons of oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 5 minutes each, until nicely browned on all sides. Remove the beef and set it aside.
2. Cook the Onions and Garlic:
Add the remaining tablespoon of oil or butter to the pot. Add the sliced onions and cook gently over medium heat, stirring often, until they caramelize and turn a rich golden brown—about 20 to 25 minutes. Add the minced garlic in the last 2 minutes and cook together.
3. Build the Stew Base:
Sprinkle flour over the onions and garlic and stir well. Cook for 1–2 minutes to remove the raw flour taste. Slowly pour in the dark beer while stirring, scraping up the browned bits from the bottom of the pot.
Add the beef stock, apple cider vinegar, and brown sugar. Stir everything together and bring it to a gentle simmer.
4. Simmer the Beef:
Return the browned beef to the pot along with any juices. Add the thyme sprigs and bay leaves. Cover with a lid and let it simmer on low heat for 1.5 to 2 hours, or until the beef becomes very tender.
5. Add Carrots and Final Touches:
Thirty minutes before the stew is done, add the carrot chunks to the pot. Continue cooking until the carrots are tender. If you like, stir in Dijon mustard for a little zing and depth of flavor.
6. Serve:
Remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt, pepper, or a splash more vinegar if desired. Serve the beef carbonnade stew hot over buttered egg noodles or creamy mashed potatoes. Enjoy the rich, satisfying flavors!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking during the stew.
Can I Make Beef Carbonnade Ahead of Time?
Absolutely! The stew actually tastes better the next day as the flavors meld. Let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of beef stock or water if it’s too thick.
What Can I Use Instead of Dark Beer?
If you prefer to avoid alcohol, substitute the dark beer with extra beef stock plus 1-2 tablespoons of balsamic vinegar or a splash of strong brewed coffee to mimic the depth and slight bitterness.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a suitable container for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
