Description
Northern France Beef Carbonnade is a classic French beef stew slowly braised in dark Belgian beer and beef broth, enriched with caramelized onions, garlic, and a touch of mustard-thickened sauce. This hearty dish features tender chunks of beef infused with layers of malty, savory flavor perfect for cozy meals.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
Vegetables and Aromatics
- 3 large onions, thinly sliced
- 2 garlic cloves, minced
Flavor Enhancers
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 12 ounces dark Belgian beer (dubbel or brown ale)
- 1 cup beef broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves
- 1 tablespoon Dijon mustard
- 4 slices country-style bread, toasted
Instructions
- Prepare Beef: Pat the beef cubes dry and season generously with salt and black pepper. Lightly dust each piece with the all-purpose flour to help develop a nice crust during browning.
- Brown the Beef: Heat vegetable oil and 1 tablespoon of butter in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Once each batch is browned, transfer it to a plate and set aside.
- Caramelize Onions: Reduce heat to medium and add the remaining 2 tablespoons of butter to the Dutch oven. Add the thinly sliced onions and cook, stirring frequently, for about 20–25 minutes. Continue until the onions are deeply golden and caramelized, which imparts a rich sweetness to the stew.
- Add Flavorings: Stir in the minced garlic, brown sugar, and apple cider vinegar. Scrape the bottom of the pot to loosen any browned bits, adding depth of flavor to the base.
- Combine Ingredients: Return the browned beef to the pot. Pour in the dark Belgian beer and beef broth. Add fresh thyme leaves and bay leaves. Stir to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a gentle simmer, cover the Dutch oven, and reduce the heat to low. Let it cook slowly for 2 to 2 1/2 hours, or until the beef is tender and the sauce has thickened to a luscious consistency.
- Add Mustard Bread: Spread Dijon mustard on the toasted country-style bread slices. Place these slices on top of the stew during the last 15 minutes of cooking to let the bread absorb the sauce and integrate its flavor, thickening the stew further.
- Finish and Serve: Remove bay leaves from the pot. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, ideally accompanied by mashed potatoes, buttered noodles, or crusty bread to soak up the flavorful sauce.
Notes
- For a dairy-free version, omit the butter or substitute with a non-dairy butter alternative.
- This stew tastes even better the next day, allowing the flavors to meld beautifully.
- Use a rich, malty beer like a dubbel or brown ale rather than a hoppy beer to maintain the traditional flavor profile.
- Serve with mashed potatoes, egg noodles, or crusty bread for a complete hearty meal.
