Description
Northern France Beef Carbonnade is a rich and hearty traditional stew featuring tender beef chuck slowly braised in Belgian-style beer with caramelized onions, garlic, and aromatic herbs. This ultimate recipe delivers deep, complex flavors and a luscious sauce, perfect for a comforting main course served with fries, mashed potatoes, or buttered noodles.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds beef chuck (cut into 2-inch cubes)
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
Aromatics and Flavorings
- 3 large onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Liquids and Herbs
- 1 ½ cups Belgian-style beer (brown ale or dubbel)
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
Additional
- 2 slices thick country-style bread
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and Flour the Beef: Season the beef cubes generously with salt and black pepper. Toss them with all-purpose flour until lightly coated to help with browning and to thicken the sauce later.
- Brown the Beef: Heat vegetable oil and 1 tablespoon unsalted butter in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches to avoid crowding, browning each side until a deep golden crust forms. Transfer browned beef to a plate and set aside.
- Caramelize the Onions: Reduce heat to medium and add remaining butter to the pot. Add thinly sliced onions and cook slowly, stirring frequently, until they become deeply golden and caramelized, approximately 20 to 25 minutes.
- Add Garlic and Flavorings: Stir in minced garlic and cook for about 1 minute until fragrant. Mix in brown sugar, apple cider vinegar, and Dijon mustard, ensuring everything is well combined.
- Return Beef and Add Liquids: Return browned beef pieces to the pot. Pour in Belgian-style beer and beef broth, scraping the bottom of the pot with a wooden spoon to release flavorful browned bits.
- Add Herbs and Bread: Add bay leaves and dried thyme to the pot. Place the two thick slices of country-style bread on top of the stew, optionally spreading a bit of mustard on the bread for extra flavor.
- Simmer Slowly: Cover the pot with a tight-fitting lid and reduce heat to low. Let the carbonnade simmer gently for 2 ½ to 3 hours, or until the beef is fork-tender and the sauce has thickened.
- Finish and Serve: Remove bay leaves and bread crusts from the pot. Stir the stew gently and adjust seasoning to taste with additional salt and pepper. Serve hot, optionally garnished with chopped fresh parsley.
Notes
- This dish is traditionally served with fries, mashed potatoes, or buttered noodles to complement the rich stew.
- Use a good-quality Belgian brown ale or dubbel beer for authentic flavor and depth.
- Leftovers taste even better the next day as the flavors continue to meld and deepen.
- The bread placed on top during cooking helps thicken the sauce and adds a subtle mustard-infused crust.
