Beef Carbonnade Stew is a hearty and comforting dish, filled with tender chunks of beef slowly cooked in a rich, dark beer sauce. The sweetness from caramelized onions and a hint of tangy mustard make this stew truly special. It’s the kind of meal that warms you up from the inside out, perfect for chilly days or whenever you need a filling, satisfying dinner.
I love making this stew on a lazy weekend when I have time to let it simmer slowly. The longer it cooks, the more the flavors come together, and the beef falls apart so easily, it almost melts in your mouth. A little tip I like to share is to use a good-quality dark beer and to brown the beef well before simmering – it really boosts that deep, rich flavor that everyone loves.
Serving Beef Carbonnade Stew with some crusty bread or buttered mashed potatoes turns it into a meal you’ll look forward to coming home to. Whenever I make this dish, it feels like sharing a bit of cozy tradition around the table, and it’s always a winner with family and friends who ask for seconds.
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it gets tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Dark Beer: Using Belgian dubbel or stout brings a rich, slightly sweet bitterness. Try brewed root beer or non-alcoholic dark beer if you prefer no alcohol.
Onions: Caramelized onions add sweetness and depth. Yellow onions work best here; red onions are a good substitute but will change the flavor a bit.
Dijon Mustard & Brown Sugar: These balance the flavors with a tangy sweetness. If you don’t have Dijon, spicy brown mustard can be used instead.
Beef Broth & Vinegar: Broth strengthens the meaty taste, while vinegar adds brightness. Apple cider vinegar is milder compared to red wine vinegar, so both are good options.
How Do You Make the Beef Tender and the Sauce Rich?
Getting tender beef and a thick, flavorful sauce is the key to this stew. Here are a few tips:
- Brown the beef well: Searing until deeply browned locks in flavor. Avoid crowding the pan—do it in batches.
- Caramelize onions slowly: This step brings out the natural sweetness crucial for the stew’s depth.
- Simmer low and slow: Cooking gently for 2.5 to 3 hours breaks down the tough fibers, making beef melt-in-your-mouth tender.
- Use flour and brown sugar: Flour helps thicken the sauce, and brown sugar adds a warm sweetness that balances the bitterness of the beer.
- Finish with butter (optional): Stirring in butter at the end gives the sauce a beautiful shine and smooth taste.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I recommend this because it holds heat well and is perfect for slow simmering the stew evenly.
- Cutting board and sharp knife – essential for chopping beef, vegetables, and onions smoothly.
- Measuring spoons and cups – makes it easy to keep track of ingredients like vinegar, sugar, and liquids.
- Wooden spoon or spatula – great for scraping the pan and stirring the stew without scratching.
- Serving bowls and utensils – perfect for enjoying your flavorful beef stew.
Flavor Variations & Add-Ins
- Use beef short ribs instead of chuck for an even richer, fall-apart tender texture.
- Throw in some mushrooms during the last 30 minutes for an earthy flavor boost.
- Replace carrots with parsnips or turnips for a slightly different sweetness and texture.
- Add a splash of Worcestershire sauce or a dash of smoked paprika for a smoky, savory twist.
How to Make Beef Carbonnade Stew?
Ingredients You’ll Need:
For The Stew:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 cups dark beer (such as Belgian dubbel or a rich stout)
- 2 cups beef broth
- 2 tbsp red wine vinegar or apple cider vinegar
- 3 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 4 large carrots, cut into chunks
- 2 tbsp butter (optional, for finishing)
- Fresh thyme or parsley for garnish
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation and browning time, plus 2.5 to 3 hours of slow simmering. The long cooking time is perfect for tenderizing the beef and developing the rich flavors in the sauce.
Step-by-Step Instructions:
1. Brown the Beef:
Start by seasoning all the beef cubes with salt and pepper. Heat 2 tablespoons of oil or butter in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pan. Brown all sides until deeply colored, then remove the beef and set it aside.
2. Cook the Onions and Garlic:
Add the remaining 1 tablespoon of oil or butter to the pot. Toss in the sliced onions with a pinch of salt and cook over medium heat, stirring often, until the onions become rich and caramelized (about 20-25 minutes). Add the minced garlic and cook for one more minute until fragrant.
3. Build the Sauce:
Sprinkle the flour and brown sugar over the cooked onions. Stir constantly for 2-3 minutes to cook the flour and deepen the caramelization. Mix in the Dijon mustard well. Slowly pour in the dark beer while scraping up any browned bits stuck to the pot’s bottom.
4. Simmer the Stew:
Add the beef broth and vinegar, stir everything together, and return the beef cubes to the pot. Add bay leaves, thyme, and carrot chunks. Bring the stew to a gentle simmer. Cover, reduce heat to low, and let it cook slowly for 2.5 to 3 hours until the beef is tender and the sauce thickens.
5. Finish and Serve:
Once cooked, taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed. Optionally, stir in 2 tablespoons of butter for a smooth, glossy sauce. Remove bay leaves and thyme sprigs. Garnish with fresh thyme or parsley. Serve hot with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the beef dry with paper towels to remove excess moisture for better browning.
Can I Make Beef Carbonnade Stew Ahead of Time?
Absolutely! The flavors develop even more after resting. Prepare the stew, cool it completely, and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What Are Good Side Dishes to Serve With This Stew?
Mashed potatoes, buttered noodles, or crusty bread are perfect for soaking up the rich sauce. You could also serve it with roasted vegetables or a simple green salad for a balanced meal.
