Carbonnade Of Beef
A hearty Belgian-inspired beef stew with rich dark beer, sweet carrots, and tender okra, slow-cooked to develop deep flavors. Its robust taste makes it perfect for comforting family dinners or entertaining guests who enjoy bold, savory dishes with a hint of sweetness and spice.
Ingredients
Instructions
- Cut the beef into 1-inch cubes.
- Place the beef on a rack in a broiler pan and broil until rare.
- In a braising pot, heat the vegetable oil until hot.
- Add the beef to the pot.
- Sprinkle the beef with 2 tablespoons of flour and sauté for about 2 minutes.
- Combine the dark beer, molasses, crushed garlic, salt, pepper, and ground ginger, then pour over the meat and onions.
- Simmer until the liquid has reduced so it barely covers the meat and onions.
- Cover tightly with aluminum foil and a lid, then simmer for 1 hour.
- Add the chunked carrots and okra, then simmer for an additional 30 minutes.
- Season with lemon juice before serving.
Tips & Substitutions
For enhanced flavor, consider marinating the beef in the dark beer and spices for a few hours before cooking. If baby pearl onions are unavailable, use shallots or regular onions cut into wedges instead. To thicken the sauce, add a cornstarch slurry towards the end of cooking. Also, don’t skip the garlic as it adds depth to the dish.
Serving Suggestions
Serve the carbonnade of beef with crusty bread to soak up the rich sauce, or over creamy mashed potatoes for a hearty meal. A side of steamed green beans or a fresh salad like Tres Amigos Salad can add a refreshing contrast. This dish pairs beautifully with Homemade Seasoned 'Herb' Vinegar for a zesty kick.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm the carbonnade on the stovetop over low heat, adding a splash of beer or broth if the sauce has thickened too much. It can also be reheated in the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Carbonnade Of Beef contains roughly 1313 calories, with 50g protein, 268g carbohydrates, and 7g fat. It is an excellent source of vitamin C (240% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (110% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1992mg per serving (87% 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 boneless rump is ideal for braising, you can also use chuck roast or brisket. These cuts are well-suited for slow cooking and will become tender and flavorful when simmered in the sauce.
Is there a non-alcoholic option for the beer?
Absolutely! You can substitute dark beer with a non-alcoholic dark beer or use beef broth combined with a splash of apple cider vinegar for a similar depth of flavor without the alcohol.
What can I serve with carbonnade of beef?
This dish is versatile; consider serving it with roasted potatoes, egg noodles, or a light salad. It also goes well with a side of crusty bread to soak up the delicious sauce, making it a complete meal.
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).