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Beef Carbonnade Stew

Beef carbonnade stew is Belgian beer-braised comfort with deep mahogany flavor from dark ale and slow braising until fork-tender. You’ll build a thick, savory sauce by caramelizing onions, deglazing with beer, and braising the beef with herbs.
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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 Dish
Cuisine: Belgian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck, cut into 2-inch cubes
  • 2.5 lb beef chuck Cut into 2-inch cubes.
Onions and aromatics
  • 3 onions Thinly sliced.
  • 4 clove garlic Minced.
Braising liquids and seasonings
  • 2 cup dark Belgian ale or stout beer
  • 2 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 3 fresh thyme sprigs Use 2 sprigs.
  • 2 bay leaves Use 2 bay leaves.
Cooking and thickening
  • 3 tbsp vegetable oil
  • 2 tbsp all-purpose flour
To serve
  • 1 crusty bread For serving.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt and pepper, then sear in vegetable oil in a Dutch oven over high heat until deeply browned, about 6-10 minutes. Transfer the beef to a plate.
Caramelize the onions
  1. Cook the onions in the same Dutch oven over medium heat until very soft and golden, 20-25 minutes. Stir occasionally so they brown without burning.
  2. Add the minced garlic and cook for 1 minute, stirring constantly. This should smell fragrant but not dark.
  3. Whisk in the flour and cook for 1 minute. The mixture should look slightly paste-like and smell toasty.
Build the beer-braised sauce
  1. Deglaze with the dark Belgian ale or stout beer, scraping up all browned bits from the bottom of the Dutch oven. Simmer briefly, about 2-3 minutes, to reduce slightly.
  2. Add the beef broth, tomato paste, red wine vinegar, brown sugar, Dijon mustard, fresh thyme sprigs, bay leaves, and the seared beef. Stir to coat the beef in the sauce.
  3. Bring the stew to a boil, then reduce heat, cover, and braise until the beef is very tender, about 2 hours. Check occasionally to keep a gentle simmer.
Finish and serve
  1. Remove the bay leaves and thyme sprigs, then taste and season with more salt and pepper as needed. Adjust seasoning until the flavors are balanced.
  2. Serve the beef carbonnade stew hot with crusty bread on the side. Spoon the mahogany sauce over each serving.

Notes

For the richest flavor, let the onions reach a deep golden color before adding garlic—this is where the stew’s sweetness forms. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes for up to 3 months—thaw overnight in the fridge and reheat slowly. For a lighter option, use low-sodium beef broth and reduce the added salt to taste, keeping the same braise time for tender beef.