Beef Carbonnade Stew is a tasty, hearty dish full of tender chunks of beef slowly cooked with rich onions and a splash of dark beer. This classic Belgian stew has a deep, comforting flavor thanks to the slow simmering that melts the meat and infuses it with a lovely, slightly sweet sauce.
I love making this stew on a chilly day when I want something warm and filling. The best part is letting it simmer for a long time, so the beef becomes super soft and the sauce thickens just right. I usually add a little fresh thyme and a touch of brown sugar to balance the flavors perfectly. It’s one of those dishes that gets better the next day, so I often make it ahead and enjoy the leftovers even more.
My favorite way to serve Beef Carbonnade Stew is with some crusty bread to soak up the sauce or alongside creamy mashed potatoes. It’s a meal that brings everyone to the table and makes you feel cozy inside, perfect for sharing with family or friends on a relaxed weekend evening.
Key Ingredients & Substitutions for Beef Carbonnade Stew
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, try brisket or short ribs. Avoid lean cuts—they won’t stay tender.
Onions: Lots of onions add sweetness and depth. Yellow onions work best for caramelizing, but sweet onions or even shallots are good alternatives.
Dark beer: A key flavor in this stew. Belgian ales or stouts add richness. If you don’t want alcohol, try a dark non-alcoholic beer or replace with beef broth and a splash of balsamic vinegar for tang.
Brown sugar and vinegar: These balance the bitterness from the beer. You can swap brown sugar with maple syrup or honey if you want a different sweet note.
How Do I Get Perfectly Tender Beef and a Thick, Flavorful Sauce?
Low and slow is the secret. Here’s how:
- Brown the beef well first in batches—this locks in flavor and adds a great crust.
- Caramelize onions slowly until golden brown for rich sweetness.
- Use flour after cooking the onions to naturally thicken the sauce without clumping.
- Add the liquids and herbs, then simmer on low heat or keep in the oven for 2-3 hours. Check occasionally to stir and make sure it’s not drying out.
Patience here pays off! The meat becomes melt-in-your-mouth tender, and the sauce thickens nicely with deep flavor. If the sauce is too thin at the end, remove the lid and simmer uncovered a bit longer.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend it because it distributes heat evenly and handles the long simmering well.
- Wooden spoon or spatula – makes stirring the onions and beef easier without scratching the pot.
- Chef’s knife – essential for cutting the beef and slicing the onions evenly.
- Measuring spoons and cups – helpful for measuring ingredients precisely for the best flavor.
- Stovetop or oven – depending on whether you want to simmer on the stove or cook in the oven; both work well for this recipe.
Flavor Variations & Add-Ins
- Proteins: Replace beef with lamb or pork shoulders for a different take on the stew. They become tender and absorb flavors well.
- Cheese: Top with grated Gruyère or Swiss cheese just before serving for a cheesy twist.
- Veggies: Add carrots or mushrooms during the simmering for extra flavor and texture.
- Spices: Stir in a pinch of smoked paprika or a dash of Worcestershire sauce to enhance the depth of flavor.
How to Make Beef Carbonnade Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or butter
- 3 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 cups dry dark beer (such as Belgian ale or stout)
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Dijon mustard (optional)
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the beef and onions, then about 2 to 3 hours to simmer slowly until the beef is tender and flavors deepen. Plan for a total of roughly 3 to 3.5 hours including cooking time.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry and season them with salt and pepper. Heat 2 tablespoons of oil or butter in a heavy pot over medium-high heat. Brown the beef in batches, about 4-5 minutes per batch, until all sides have a nice crust. Remove and set aside.
2. Caramelize the Onions:
Add the remaining tablespoon of oil or butter to the pot. Lower the heat to medium and cook the onions slowly, stirring often, until they turn golden brown and sweet, about 20-25 minutes. Add the brown sugar halfway through to help caramelize them.
3. Add Garlic and Flour:
Mix in the minced garlic and cook for about 1 minute. Sprinkle the flour over the onions, stirring to coat evenly, and cook for another 1-2 minutes to remove the raw taste.
4. Deglaze and Combine:
Pour in the vinegar, scraping the bottom of the pot to release browned bits. Return the browned beef to the pot. Pour in the dark beer and beef broth, then add thyme sprigs, bay leaves, and Dijon mustard if using.
5. Simmer the Stew:
Bring the stew to a simmer. Cover and cook on low heat for 2 to 3 hours until the beef is very tender and the sauce thickens. Alternatively, transfer to a 325°F (165°C) oven and cook for the same time.
6. Finish and Serve:
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Serve your stew hot, garnished with fresh parsley or thyme. This hearty dish goes great with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for slow cooking and tenderness, you can substitute with brisket or short ribs. Just make sure to adjust cooking time if needed to get the meat tender.
What If I Don’t Have Dark Beer?
No worries! You can substitute dark beer with beef broth plus a splash of balsamic vinegar or a bit of molasses for sweetness and depth. Non-alcoholic dark beer also works well.
Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day after flavors meld. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover stew in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge before reheating.