Beef Carbonade
Beef Carbonade is a hearty, flavorful Belgian-style beef stew with tender meat simmered in beer and onions, perfect for comforting family dinners or special gatherings.
Ingredients
Instructions
- Trim excess fat from the meat.
- Season the meat with a little salt and pepper.
- Place the meat in a 13 x 9 x 2-inch baking pan.
- Cover with sliced onions.
- Sprinkle lightly with salt.
- Reserve 1/3 cup of beer.
- Combine remaining beer with brown sugar, beef bouillon granules, black pepper, minced garlic, bay leaf, and dried thyme.
- Pour the beer mixture over the meat.
- Cover with foil and bake in a 350°F oven for 3 to 3 1/2 hours or until tender.
- Remove the meat to a platter and keep warm.
- Skim off excess fat from pan juices.
- Remove the bay leaf.
- In a saucepan, cook the pan juices down to 2 cups.
- Combine the reserved beer and flour; stir into the pan juices.
- Cook and stir until thick and bubbly, about 1 to 2 minutes.
Tips & Substitutions
For a richer flavor, consider using a stout or porter beer instead of regular beer. If you don’t have instant beef bouillon, you can use beef stock instead. To save time, slice the onions the day before and refrigerate. A pinch of smoked paprika can also add depth to the dish. Use a meat thermometer to test for tenderness, aiming for an internal temperature of around 190°F.
Serving Suggestions
Serve the Beef Carbonade with crusty bread for dipping into the rich sauce or over creamy mashed potatoes for a comforting meal. A side of roasted vegetables or a fresh green salad can balance the hearty dish. This dish pairs beautifully with French Country Beef Stew, highlighting the robust flavors of beef.
Storage & Reheating
Leftovers should be cooled completely before storing in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, do so gently on the stovetop or in the microwave, adding a splash of beef broth or water to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Carbonade contains roughly 521 calories, with 22g protein, 61g carbohydrates, and 19g fat. It is an excellent source of protein (44% of the Daily Value) and iron (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while brisket, pot roast, or shoulder roast are recommended for their tenderness after slow cooking, you can also try chuck roast or even flank steak. Just keep in mind that cooking times may vary slightly depending on the cut.
What type of beer works best for this dish?
A darker beer like a stout or porter will add richness and depth to the flavor of the dish. However, a good quality lager or ale can also work well. Avoid overly hoppy beers as they can alter the overall taste.
How do I know when the beef is done cooking?
The beef is done when it is fork-tender and easily pulls apart. You can also use a meat thermometer; an internal temperature of around 190°F indicates that the collagen has broken down properly, resulting in a tender texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).