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Beef Carbonnade with Beer Sauce

Beef Carbonnade with Beer Sauce
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Beef Carbonnade with Beer Sauce is a classic Belgian-inspired stew featuring tender chunks of slow-cooked beef simmered in a rich, flavorful dark beer sauce infused with caramelized onions, garlic, and traditional herbs. This comforting dish offers deep layers of savory sweetness with just the right tang, perfect for cozy dinners or special gatherings.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds beef chuck roast, cut into chunks
  • 2 tablespoons butter (plus extra for roux)
  • 3 large onions, thinly sliced
  • 3 garlic cloves, minced
  • 12 ounces dark beer (Belgian dubbel, stout, or porter)
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free)
  • Salt and pepper to taste

Optional Variations

  • Carrots, mushrooms, or pearl onions for added vegetables
  • Cayenne pepper or smoked paprika for a spicier version
  • Alternate beer styles such as amber ale or lambic

Instructions

  1. Prepare and Brown the Beef: Cut the beef into evenly sized chunks and pat dry with paper towels. Lightly season with salt and pepper. Heat butter in a heavy-bottomed pot or Dutch oven until foaming, then brown the beef in batches to develop a deep crust. Set browned beef aside.
  2. Caramelize the Onions: In the same pot, add the thinly sliced onions and a pinch of salt. Cook over medium heat, stirring often, until the onions are golden and soft, about 15-20 minutes, developing natural sweetness and richness.
  3. Deglaze with Beer and Broth: Pour in the dark beer to deglaze the pot, scraping up all browned bits from the bottom. Add beef broth, Dijon mustard, brown sugar, minced garlic, thyme, and bay leaves. Stir to combine into a flavorful base.
  4. Simmer the Stew: Return the browned beef chunks to the pot. Bring the mixture to a gentle simmer, then cover and cook on low heat for 2 to 3 hours until the beef is fork-tender and infused with the sauce flavors.
  5. Thicken the Beer Sauce: In a small pan, melt butter and whisk in flour to form a smooth roux. Cook until golden brown. Stir the roux into the stew and cook uncovered for another 10 minutes to thicken the sauce to a luscious consistency.

Notes

  • Use well-marbled beef chuck or brisket for best tenderness and flavor after slow cooking.
  • Take your time browning the meat to enhance depth and complexity of the sauce.
  • Choose a dark beer with malty sweetness like Belgian dubbel, stout, or porter for authentic flavor.
  • Caramelizing onions slowly is key to achieving the stew’s natural sweetness and richness.
  • Adjust seasoning with salt and mustard towards the end to perfectly balance flavors.
  • Make ahead: flavors improve overnight; store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
  • Reheat gently on the stovetop to maintain sauce consistency and beef tenderness.

Nutrition

Keywords: beef stew, carbonnade, Belgian beef stew, beer sauce, slow cooked beef,comfort food

Find it online: https://homemademealz.com/beef-carbonnade-with-beer-sauce/