Carbonnade Beef and Beer Stew
A delicious Carbonnade Beef and Beer Stew featuring a sweet and sour flavor blend, perfect for cozy meals.
Equipment
- Dutch Oven
Ingredients
Beef and Vegetables
- 3.5 pounds chuck roast, cut into 1-inch pieces
- Kosher salt to taste
- freshly ground black pepper to taste
- 4 tablespoons butter divided
- 3 medium yellow onions, sliced ¼ inch thick (about 8 cups)
- 3 tablespoons all-purpose flour
- 1.5 cups chicken or beef broth
- 1.5 cups Belgian beer (12 ounces)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole-grain mustard
- 1 tablespoon brown sugar
Instructions
Cooking Method
- Pat the beef dry with paper towels, then season well with salt and pepper. Heat 2 tablespoons of the butter in a large Dutch oven over medium-high heat. Brown the meat in batches, about 3 minutes on each side, then transfer to a bowl.
- Add the remaining butter to the Dutch oven; reduce heat to medium. Add onions and ½ teaspoon of salt; cook until browned, about 15 minutes.
- Add the flour and stir until onions are coated and flour is lightly browned, about 2 minutes.
- Stir in the broth, scraping the bottom to loosen browned bits. Add beer, thyme, bay leaves, browned beef, and season to taste. Bring to a simmer, reduce heat, and let cook for 2 to 3 hours until beef is fork tender.
- About 30 minutes before cooking finishes, add mustard and brown sugar. Adjust seasonings to taste.
- Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.
Notes
You can substitute sugar with tomato paste or cider vinegar instead of mustard. Using vegetable oil for browning is possible but less flavorful than butter.
Nutrition
Serving: 1bowlCalories: 776kcalCarbohydrates: 68gProtein: 13gFat: 49g
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