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Beef Carbonnade Belgian Stew

A rich, hearty Belgian beef stew simmered in dark beer, caramelized onions, and a touch of sweetness for deep comfort-food flavor.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Belgian, European
Calories: 520

Ingredients
  

Beef Carbonnade
  • 2 lbs beef chuck cut into 1.5-inch cubes
  • 2 large onions thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups dark beer Belgian dubbel or brown ale
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp fresh rosemary optional
  • 1 tbsp Worcestershire sauce
  • 2 slices bread optional, spread with mustard
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Dutch oven or heavy pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Season beef cubes with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches and set aside.
  2. Add butter and onions to the pot. Cook slowly until caramelized, about 15–20 minutes, adding brown sugar halfway through.
  3. Stir in garlic and tomato paste for 2 minutes until fragrant.
  4. Sprinkle flour over onions and stir for 1 minute. Add Dijon mustard and mix well.
  5. Pour in dark beer slowly, scraping up browned bits from the bottom.
  6. Return beef to the pot. Add beef broth, Worcestershire sauce, vinegar, bay leaves, thyme, and rosemary. Stir to combine.
  7. Optional: place mustard-spread bread on top of the stew.
  8. Simmer gently for 2 to 2.5 hours until beef is tender and sauce is thick.
  9. Remove bay leaves and thyme sprigs. Adjust seasoning and garnish with parsley before serving.

Notes

For best flavor, refrigerate overnight and reheat. Sauce thickens as it cools.