Description
Northern France Beef Carbonnade is a rich, hearty stew featuring tender beef chuck simmered in dark beer with onions, bacon, and aromatic herbs. This classic Flemish-inspired dish offers deep, caramelized flavors perfect for a comforting meal on cooler days.
Ingredients
Scale
Meat & Protein
- 2 pounds beef chuck, cut into 2-inch pieces
- 4 strips of bacon, chopped
Vegetables & Aromatics
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
Liquids & Sauces
- 2 cups beef broth
- 2 cups dark beer (like Belgian ale)
- 2 tablespoons Dijon mustard
Spices & Seasoning
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Preparation: Begin by chopping the bacon, thinly slicing the onions, mincing the garlic, and cutting the beef chuck into 2-inch pieces. Season the beef generously with salt and pepper.
- Cook Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon pieces and set aside, leaving the flavorful bacon fat in the pot.
- Sear Beef: Increase the heat to medium-high. In batches, sear the beef pieces in the bacon fat until they are browned on all sides. Remove the browned beef and set aside.
- Sauté Onions and Garlic: Using the same pot, add the sliced onions and cook over medium heat until softened and translucent. Stir in the minced garlic and cook for an additional minute to release the fragrance.
- Add Brown Sugar and Flour: Sprinkle the brown sugar and all-purpose flour over the onions, stirring continuously to evenly coat them. Cook for another minute until the mixture becomes fragrant and slightly thickened.
- Deglaze with Beer: Slowly pour in the dark beer while scraping the bottom of the pot to loosen all caramelized bits. This step adds depth and richness to the stew.
- Combine Ingredients: Return the seared beef and cooked bacon to the pot. Stir in the beef broth, Dijon mustard, dried thyme, and bay leaves, mixing everything thoroughly.
- Simmer the Stew: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 hours, or until the beef is fork-tender and flavors have melded beautifully.
- Final Seasoning: After cooking, taste the stew and adjust salt and pepper as desired to perfect the flavor.
- Rest and Serve: If possible, allow the stew to rest covered for 30 minutes before serving. Garnish with fresh parsley to add brightness and color to the dish.
Notes
- Using a dark Belgian ale enhances the authentic flavor but any good quality dark beer will work well.
- Searing the beef in batches prevents overcrowding and ensures a good caramelized crust.
- The resting time after cooking allows the flavors to deepen and meld together.
- This stew is best enjoyed with rustic bread or buttered noodles to soak up the rich sauce.
- For a thicker sauce, you can remove the lid during the last 15 minutes of cooking to reduce the liquid slightly.
