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Beef Carbonnade Stew

Beef carbonnade stew made Belgian-style with beer-braised beef and deep golden caramelized onions. Oven-baked for tender, spoonable texture, with mustard-spread bread dissolving into the sauce.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 3 lb beef chuck Cut into 2-inch pieces.
  • 2 tsp salt
  • 1 tsp black pepper
Onions and flour
  • 3 tbsp butter Divided.
  • 4 onions Thinly sliced.
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
Beer braise
  • 12 oz Belgian brown ale 1 bottle.
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 4 fresh thyme 4 sprigs.
  • 2 bay leaves
Mustard bread
  • 2 rustic bread 2 slices, spread with 2 tablespoons Dijon mustard.
  • 2 tbsp Dijon mustard

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Preheat the oven to 325F. Season the beef chuck with salt and black pepper.
  2. In a Dutch oven, melt 2 tablespoons butter and brown the beef in batches. Cook until browned on the outside, then transfer to a plate and repeat as needed.
Caramelize onions and build the sauce
  1. Add the remaining 1 tablespoon butter to the Dutch oven and stir in the sliced onions. Cook for 20 minutes until deep golden.
  2. Stir in the brown sugar and all-purpose flour. Cook for 1 minute until the flour looks slightly toasted.
  3. Pour in the Belgian brown ale, beef broth, and apple cider vinegar, scraping the browned bits from the bottom. Bring the liquid to a gentle simmer.
  4. Add the fresh thyme and bay leaves to the pot, then return the browned beef. Make sure the beef is submerged as much as possible.
Bake and finish
  1. Lay the mustard-spread rustic bread on top, mustard side down. Press it lightly so it contacts the braising liquid.
  2. Cover and bake at 325F for 2 1/2 hours, stirring once when the bread dissolves. Bake until the beef is very tender with a dark, glossy sauce.
  3. Remove the fresh thyme sprigs and bay leaves before serving. Serve the stew with fries or mashed potatoes.

Notes

For maximum depth, brown the beef in a hot Dutch oven without overcrowding so you get real color, not steam. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until hot throughout. Freeze up to 2 months, thaw overnight in the fridge and reheat slowly. Dietary swap: use gluten-free all-purpose flour for thickening and gluten-free rustic bread if needed.