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Beef Carbonnade

A traditional Belgian beef stew slow-braised with dark beer, caramelized onions, and herbs for deep, rich flavor.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Belgian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2.5 lb beef chuck cut into cubes
  • 3 tbsp all-purpose flour
  • 3 onions thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cups dark beer
  • 1.5 cups beef broth
  • 1 tbsp brown sugar
  • 2 tsp Dijon mustard
  • 2 bay leaves
  • 3 sprigs fresh thyme

Equipment

  • Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Season beef and lightly dredge with flour.
  2. Brown beef in butter and oil; remove and set aside.
  3. Caramelize onions in same pot until deeply golden.
  4. Add garlic and brown sugar; cook briefly.
  5. Deglaze pot with dark beer, scraping browned bits.
  6. Return beef to pot with broth, mustard, herbs, and bay leaves.
  7. Cover and simmer gently for 2–2½ hours until tender.

Notes

Flavor improves after resting. Serve with potatoes or crusty bread.