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Beef Carbonnade

Comforting Beef Carbonnade: Tender Stew You’ll Crave

This Beef Carbonnade combines tender beef and aromatic vegetables for a rich, comforting stew.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Short Ribs Can substitute with beef chuck.
  • 2 tablespoons Olive Oil Can be replaced with canola or vegetable oil.
  • 1/4 cup Plain/All-Purpose Flour Gluten-free flour can be a great alternative.
  • 1 large Carrot Consider substituting with any root vegetable like parsnip.
  • 2 medium Brown Onions Yellow or white onions are great substitutes.
  • 8 ounces Button Mushrooms Can remain whole or be sliced.
  • 4 ounces Speck Can be swapped with bacon or pancetta.
  • 2 tablespoons Tomato Paste Tomato sauce can be used as a substitute.
  • 4 cloves Garlic Use garlic powder in smaller amounts if fresh isn’t on hand.
  • 2 tablespoons Wholegrain Mustard Yellow mustard is a quick alternative.
  • 2 teaspoons Fresh Thyme Leaves Can use dried thyme (1 tsp).
  • 2 sprigs Fresh Rosemary Dried rosemary is a suitable option.
  • 1 bottle Beer Preferably lager; can substitute with red wine or beef stock.
  • 2 cups Beef Stock Homemade or store-bought versions work well.

Equipment

  • Casserole dish or Dutch oven

Method
 

Step-by-Step Instructions for Beef Carbonnade
  1. Preheat your oven to 160°C (320°F). Prepare your casserole dish or Dutch oven for browning and simmering the stew.
  2. Cut the beef short ribs into manageable portions and dust them with plain flour.
  3. Heat olive oil in your casserole dish over medium-high heat. Add floured beef ribs in batches and sear for 4-5 minutes until golden-brown.
  4. In the same pot, add chopped carrot, sliced brown onions, button mushrooms, and diced speck. Sauté for 5-7 minutes.
  5. Stir in tomato paste and crushed garlic cloves. Cook for about 30 seconds to deepen flavor.
  6. Pour in your choice of beer, stirring to deglaze the pot. Bring to a simmer.
  7. Add wholegrain mustard, fresh thyme, and rosemary. Stir well.
  8. Return the browned beef ribs back into the pot and pour in beef stock to just cover the meat.
  9. Cover the dish and bake in the preheated oven for about 2 hours.
  10. Once cooking is done, remove from oven, adjust seasoning with salt and pepper, and serve with mashed potatoes or crusty bread.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 36gProtein: 45gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Browning the beef is crucial for flavor development. If beef isn’t tender after 2 hours, cover and continue cooking. Store leftovers in an airtight container for up to 3 days.

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