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Savory Belgian Carbonnade

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An easy beer-braised beef stew with rich caramelized onions and Belgian beer, perfect for cozy winter dinners and family gatherings.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • 2 tbsp olive oil or vegetable oil
  • 3 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 12 fl oz Belgian beer (e.g., Chimay Red or Leffe Blonde)
  • 1 cup beef broth
  • 1 tbsp apple cider vinegar
  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp butter (optional, for finishing sauce)
  • Baguette or rustic bread, for serving

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Brown beef cubes in batches for about 5 minutes per batch until deep mahogany color develops. Remove beef and set aside.
  3. Lower heat to medium. Add sliced onions and a pinch of salt to the pot. Stir occasionally until golden brown and soft, about 15–20 minutes. Add brown sugar halfway through to enhance caramelization.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Mix in Dijon mustard, coating the onions evenly.
  5. Pour in Belgian beer, scraping up browned bits from the bottom of the pot. Let simmer gently for a few minutes to reduce slightly.
  6. Return beef to the pot along with beef broth and apple cider vinegar. Add fresh thyme sprigs and bay leaves. Stir gently to combine.
  7. Bring stew to a gentle simmer. Cover pot partially with lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 ½ hours until beef is fork-tender, turning beef gently halfway through.
  8. Remove pot from oven. Discard thyme sprigs and bay leaves. Stir in butter for a glossy finish. Adjust salt and pepper to taste.
  9. Ladle stew into bowls and serve with crusty bread. Garnish with fresh thyme if desired.

Notes

For gluten-free, use gluten-free beer or substitute with beef broth and check mustard label. For dairy-free, omit butter or use plant-based alternative. If sauce is too thin after braising, simmer uncovered on stovetop for 5-10 minutes to thicken. If too thick, add splash of broth or beer. Browning beef well is essential for deep flavor. Caramelize onions low and slow for best sweetness. Use malty Belgian beer and avoid bitter IPAs.

Nutrition

Keywords: Belgian carbonnade, beer-braised beef stew, winter stew, comfort food, slow-cooked beef, caramelized onions, Belgian beer recipe

Find it online: https://flurpchef.com/savory-belgian-carbonnade-recipe-easy-beer-braised-beef-stew-perfect-for-winter/