Beef Carbonnade: Cozy, Flavorful Beef Stew Perfect for Dinner

Enjoy this Beef Carbonnade, a cozy and flavorful beef stew that's perfect for dinner with tender short ribs and rich beer sauce.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 4 servings

Course: Dinner

Cuisine: Belgian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 pounds Beef Short Ribs Chuck roast can be a great alternative.
2 tablespoons Olive Oil Feel free to substitute with your favorite cooking oil.
1 tablespoon Plain/All-Purpose Flour Helps create a beautiful browned crust while thickening the sauce.
2 medium Carrot Adds a touch of sweetness.
2 medium Brown Onions Essential for building a flavorful base.
8 ounces Button Mushrooms Can be sliced or kept whole.
4 ounces Speck Can be replaced with bacon or pancetta.
1 tablespoon Tomato Paste Brings a splash of acidity and richness.
3 cloves Garlic Opt for fresh whenever possible.
1 tablespoon Wholegrain Mustard Dijon mustard can work if wholegrain isn’t available.
2 stems Fresh Thyme Can use dried versions.
2 stems Fresh Rosemary Can use dried versions.
1 cup Beer Lager recommended, but red wine or beef stock works.
4 cups Beef Stock Using low-sodium helps control saltiness.
to taste Salt Enhances freshness of each ingredient.
to taste Pepper Enhances freshness of each ingredient.

Optional Garnishes

2 tablespoons Fresh Parsley Chopped for garnish.
1 loaf Crusty Baguette Perfect for scooping up sauce.

Equipment

Large flameproof casserole dish

Method

Step-by-Step Instructions

Preheat your oven to 160°C (320°F).
Cut the beef short ribs into individual pieces and dust them lightly with all-purpose flour.
In a large flameproof casserole dish, heat olive oil over medium-high heat and sear the beef ribs for 4-5 minutes on each side.
Add diced carrots, sliced onions, button mushrooms, and chopped speck to the casserole dish and sauté for about 5-7 minutes.
Stir in tomato paste and minced garlic, cooking for an additional 30 seconds.
Pour in lager to deglaze the pot, scraping any browned bits from the bottom, and bring to a simmer for about 2-3 minutes.
Add wholegrain mustard, fresh thyme, and rosemary, mixing until combined.
Return the browned beef ribs to the pot and pour in beef stock until the meat is submerged.
Cover the casserole dish tightly with a lid and bake for about 2 hours.
Taste the sauce and season with salt and pepper as needed before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 3mg

Notes

This comforting stew isn't just a meal; it's an experience.

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