Beef Carbonnade Stew (Carbonade) Recipe

Beef Stew Recipe: I braise 1.5 kg beef chuck with mushrooms, sliced onions, carrots, dark beer, a touch of brown sugar and Dijon mustard, plus thyme and bay leaves. Add chopped bacon if you want and serve with boiled or mashed potatoes. Read on for the straightforward method and kitchen tips.

Jump to Recipe

I love a stew that does the work for me, and this Beef Carbonnade is exactly that. With 1.5 kg (3 lb) beef chuck dredged in 1/2 cup (60 g) all purpose flour, browned in 2 tbsp vegetable oil and 2 tbsp unsalted butter, it turns into something I actually look forward to cooking.

I pile in 3 large onions, 3 medium carrots, 225 g mushrooms and 3 cloves garlic, then stir in 2 tbsp packed dark brown sugar and 1 tbsp Dijon mustard before pouring 350 ml dark beer and 480 ml beef stock over everything. Toss in 2 sprigs fresh thyme, 2 bay leaves and 1 tbsp Worcestershire sauce and let it go slow.

It’s a Slow Cooked Beef kind of thing, a proper Beef Stew Recipe that tastes braised even if you use a crockpot, and yes the optional 4 strips bacon makes it better. Serve with potatoes and people will ask for your secret even though there isn’t one.

Why I Like this Recipe

1. I love how the dark beer and long braise turn the beef into melt-in-your-mouth tender pieces with a deep, slightly sweet and savory flavor from the caramelized onions and brown sugar — it feels like comfort in a bowl.
2. The mix of textures gets me every time: soft beef, little bites of mushrooms, snappy carrots and that salty bacon if I add it, so every spoonful is interesting.
3. It’s super forgiving and easy to make; I can brown everything, pop it in the oven or leave it to simmer on the stove, and it pretty much takes care of itself while I do other stuff.
4. Leftovers are even better the next day, and serving it over mashed potatoes makes it a crowd-pleaser for family dinners, so it’s great for feeding people without stressing out.

Ingredients

Print Recipe (No Advertisments)

Beef chuck: rich in protein and iron, makes stew hearty and comfort food.
Onions: add sweetness when caramelized, low calorie, some fiber and vitamin C.
Dark beer: gives malty bitter notes, carbs and calories, boosts depth and color.
Brown sugar: adds sweet molasses warmth, mostly carbs, use sparingly for balance.
Mushrooms: low cal, some protein and fiber, add umami and earthy flavor.
Potatoes: starchy carbs for satiety, fill you up, good with butter.
Bacon: smoky fat, lots of sodium and saturated fat, adds savory punch.
Dijon mustard: sharp tang, tiny calories, helps cut richness and brighten sauce.

Ingredient Quantities

- 1.5 kg (3 lb) beef chuck, cut into 1 1/2 inch cubes

- Salt and black pepper, to taste

- 1/2 cup (60 g) all purpose flour, for dredging

- 2 tbsp vegetable oil or other neutral oil

- 2 tbsp unsalted butter

- 4 strips bacon or 100 g lardons, chopped (optional but tasty)

- 3 large onions, sliced thin

- 3 medium carrots, peeled and cut into 1/2 inch rounds

- 225 g (8 oz) cremini or button mushrooms, quartered

- 3 cloves garlic, minced

- 2 tbsp packed dark brown sugar

- 1 tbsp Dijon mustard

- 350 ml (12 oz) dark beer, preferably a Belgian dubbel or brown ale

- 480 ml (2 cups) beef stock

- 2 sprigs fresh thyme or 1 tsp dried thyme

- 2 bay leaves

- 1 tbsp Worcestershire sauce

- 1 tbsp red wine vinegar or apple cider vinegar, optional to brighten the sauce

- Fresh parsley, chopped for garnish (optional)

- Potatoes to serve, mashed or boiled, about 1 kg (for 4 to 6 people)

How to Make this

Print Recipe (No Advertisments)

1. Pat
1.5 kg beef chuck dry, season well with salt and black pepper, then dredge the cubes in 1/2 cup (60 g) flour shaking off excess.

2. Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a heavy Dutch oven over medium-high heat. Brown the beef in batches so it caramelizes, about 2-3 minutes per side, don’t crowd the pan. Transfer browned beef to a plate.

3. Add 4 strips chopped bacon or 100 g lardons to the pot and render until a bit crisp, scoop bacon out and set aside (optional but tasty). Leave the fat in the pot.

4. Add 3 thinly sliced large onions to the pot and cook over medium-low, stirring now and then, until soft and starting to brown, about 15-20 minutes. Stir in 2 tbsp packed dark brown sugar about halfway through to boost caramelization. Add 3 minced garlic cloves for the last minute.

5. Add 3 medium carrots cut into 1/2 inch rounds and 225 g quartered mushrooms, cook 3-5 minutes to take the raw edge off. Stir in 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce.

6. Pour in 350 ml dark beer to deglaze the pan, scraping up all the brown bits, let it bubble for 2-3 minutes. Add 480 ml beef stock, return the beef and any juices to the pot, tuck in 2 sprigs fresh thyme (or 1 tsp dried) and 2 bay leaves, and return the bacon. If you want a brighter sauce add 1 tbsp red wine or apple cider vinegar now or at the end.

7. Bring to a gentle simmer, cover and either simmer on the stove over low for
2.5 to 3 hours or transfer to an oven preheated to 160°C/325°F and braise for the same time, until the beef is falling-apart tender. Start your potatoes now: boil about 1 kg for mashing or serving whole.

8. When beef is tender, remove thyme stems and bay leaves. If the sauce is too thin, skim fat, then simmer uncovered for 10-15 minutes to reduce, or whisk a quick slurry of 1 tbsp flour with cold water and stir in, cooking 3-5 more minutes until thickened. Taste and adjust salt and pepper, add the optional 1 tbsp vinegar if you didn’t earlier.

9. Spoon stew over mashed or boiled potatoes, sprinkle with chopped fresh parsley if you like, and serve hot. Leftovers get better the next day, just reheat gently and add a splash of beef stock if it’s too thick.

Equipment Needed

1. Heavy, oven-safe Dutch oven (5 to 6 qt)
2. Large heavy skillet (optional if Dutch oven is big enough for browning in batches)
3. Large cutting board
4. Chef’s knife (sharp)
5. Vegetable peeler
6. Kitchen scale and measuring cups/spoons
7. Large bowl or shallow dish for dredging flour
8. Plate or tray for holding browned beef
9. Tongs
10. Wooden spoon or heatproof spatula for stirring
11. Slotted spoon (to remove bacon)
12. Small bowl plus whisk or fork (for slurry)
13. Liquid measuring jug or measuring cup for stock and beer
14. Large pot for boiling potatoes
15. Colander
16. Potato masher or ricer
17. Ladle or large serving spoon
18. Oven mitts and a trivet or heatproof surface
19. Fine mesh sieve or fat separator (optional, for skimming fat)
20. Instant-read thermometer (optional, for checking beef temperature)

FAQ

How long will the beef be tender and how should I cook it? Cook time after browning is about 2 to 2.5 hours on a low simmer or in a 160 C oven, maybe longer if your cubes are big; check by poking a piece, it should break apart with little resistance.

Can I use a different cut of beef? Yes, chuck is best for braising cause it’s fatty and becomes tender, but brisket, short ribs or even shin work fine; lean cuts like round will be tougher and need longer slow cooking or added fat so they don’t dry out.

What if I don’t have a Belgian dubbel or dark beer? Use any brown ale, porter or dark lager, or nonalcoholic dark beer; if you have no beer at all mix extra beef stock with a tablespoon of molasses or a splash of soy sauce and a little balsamic to mimic the dark malty flavor.

How do I get the sauce to thicken? Let it reduce uncovered until it coats the back of a spoon, that gives best flavor; you can also whisk a little cold cornstarch or flour with water and stir it in near the end, or make a small beurre manié (butter mixed with flour) and melt that in slowly.

Can I make this ahead and freeze or refrigerate? Yep, it actually tastes better the next day, keep in the fridge up to 3 days or freeze up to 3 months; when reheating warm gently and add a splash of stock or beer if the sauce seems too thick.

My stew is too sweet or too bitter, how do I fix it? If it’s too sweet add a splash of red wine vinegar or lemon and a pinch of salt, if it’s too bitter try a little brown sugar or honey and more stock to dilute, taste as you go cause a little goes a long way.

Beef Carbonnade Stew (Carbonade) Recipe Substitutions and Variations

Beef chuck: brisket, beef short ribs, or labeled “stewing beef” (pick well marbled pieces). Brisket and short ribs give extra richness but need the same long braise, stew meat is quicker but can be leaner.
All purpose flour (for dredging): cornstarch or tapioca starch (use about 3/4 the amount), or skip the dredge and just sear the meat well. Starches give a lighter, crisper crust and won’t brown quite the same as flour.
Dark beer (Belgian dubbel or brown ale): porter, stout, or any robust brown ale, or use extra beef stock plus 1 tbsp molasses or a splash of soy sauce for that dark, slightly sweet depth if you must avoid alcohol.
Bacon or lardons: pancetta, smoked ham, or chopped smoked sausage, or omit and add 1 tsp smoked paprika for that smoky note. Any swap should add fat for flavor, so you might need a bit more butter or oil if you skip cured pork.
Beef stock: strong beef bouillon diluted to taste, mushroom stock, or dark chicken stock (keep an eye on salt and seasoning if you use chicken).

Pro Tips

1) Get the beef really dry and brown it in true batches, dont crowd the pot. A hot pan gives a proper crust and rich fond to deglaze with the beer, so brown, pull the meat out, then brown the next batch. If you try to do it all at once you steam the meat and lose flavor.

2) Slow caramelize the onions, stir them often but not constantly, and add the brown sugar halfway through. If they start to stick a little, scrape up the stuck bits with a splash of beer or stock, dont burn them. If you need to speed things up a tiny pinch of baking soda helps the sugars caramelize faster, but use it sparingly or they get mushy.

3) Pick a malty brown ale or Belgian dubbel for depth, not something super bitter. If the sauce tastes too sharp after the beer, simmer uncovered to reduce bitterness, or add the vinegar at the end a teaspoon at a time to brighten without turning it sour. A touch of honey or brown sugar will calm harsh bitterness too.

4) For the best glossy, clingy sauce either reduce it slowly or finish it with a beurre manié (equal parts soft butter and flour kneaded together then whisked in) instead of raw flour slurry for a silkier mouthfeel. Skim excess fat before serving, reheat leftovers gently with a splash of stock, and always taste and adjust salt and acid just before serving.

Beef Carbonnade Stew (Carbonade) Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

1049

kcal

Equipment: 1. Heavy, oven-safe Dutch oven (5 to 6 qt)
2. Large heavy skillet (optional if Dutch oven is big enough for browning in batches)
3. Large cutting board
4. Chef’s knife (sharp)
5. Vegetable peeler
6. Kitchen scale and measuring cups/spoons
7. Large bowl or shallow dish for dredging flour
8. Plate or tray for holding browned beef
9. Tongs
10. Wooden spoon or heatproof spatula for stirring
11. Slotted spoon (to remove bacon)
12. Small bowl plus whisk or fork (for slurry)
13. Liquid measuring jug or measuring cup for stock and beer
14. Large pot for boiling potatoes
15. Colander
16. Potato masher or ricer
17. Ladle or large serving spoon
18. Oven mitts and a trivet or heatproof surface
19. Fine mesh sieve or fat separator (optional, for skimming fat)
20. Instant-read thermometer (optional, for checking beef temperature)

Ingredients

1.5 kg (3 lb) beef chuck, cut into 1 1/2 inch cubes
Salt and black pepper, to taste
1/2 cup (60 g) all purpose flour, for dredging
2 tbsp vegetable oil or other neutral oil
2 tbsp unsalted butter
4 strips bacon or 100 g lardons, chopped (optional but tasty)
3 large onions, sliced thin
3 medium carrots, peeled and cut into 1/2 inch rounds
225 g (8 oz) cremini or button mushrooms, quartered
3 cloves garlic, minced
2 tbsp packed dark brown sugar
1 tbsp Dijon mustard
350 ml (12 oz) dark beer, preferably a Belgian dubbel or brown ale
480 ml (2 cups) beef stock
2 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar or apple cider vinegar, optional to brighten the sauce
Fresh parsley, chopped for garnish (optional)
Potatoes to serve, mashed or boiled, about 1 kg (for 4 to 6 people)

Directions

Pat
5 kg beef chuck dry, season well with salt and black pepper, then dredge the cubes in 1/2 cup (60 g) flour shaking off excess.
Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a heavy Dutch oven over medium-high heat. Brown the beef in batches so it caramelizes, about 2-3 minutes per side, don’t crowd the pan. Transfer browned beef to a plate.
Add 4 strips chopped bacon or 100 g lardons to the pot and render until a bit crisp, scoop bacon out and set aside (optional but tasty). Leave the fat in the pot.
Add 3 thinly sliced large onions to the pot and cook over medium-low, stirring now and then, until soft and starting to brown, about 15-20 minutes. Stir in 2 tbsp packed dark brown sugar about halfway through to boost caramelization. Add 3 minced garlic cloves for the last minute.
Add 3 medium carrots cut into 1/2 inch rounds and 225 g quartered mushrooms, cook 3-5 minutes to take the raw edge off. Stir in 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce.
Pour in 350 ml dark beer to deglaze the pan, scraping up all the brown bits, let it bubble for 2-3 minutes. Add 480 ml beef stock, return the beef and any juices to the pot, tuck in 2 sprigs fresh thyme (or 1 tsp dried) and 2 bay leaves, and return the bacon. If you want a brighter sauce add 1 tbsp red wine or apple cider vinegar now or at the end.
Bring to a gentle simmer, cover and either simmer on the stove over low for
5 to 3 hours or transfer to an oven preheated to 160°C/325°F and braise for the same time, until the beef is falling-apart tender. Start your potatoes now: boil about 1 kg for mashing or serving whole.
When beef is tender, remove thyme stems and bay leaves. If the sauce is too thin, skim fat, then simmer uncovered for 10-15 minutes to reduce, or whisk a quick slurry of 1 tbsp flour with cold water and stir in, cooking 3-5 more minutes until thickened. Taste and adjust salt and pepper, add the optional 1 tbsp vinegar if you didn’t earlier.
Spoon stew over mashed or boiled potatoes, sprinkle with chopped fresh parsley if you like, and serve hot. Leftovers get better the next day, just reheat gently and add a splash of beef stock if it’s too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.