Ingredients for Beef Braised In Beer Carbonnades De Boeuf
- 2 lbs beef chuck
- 2 tablespoons olive oil
- 12 ounces dark beer
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- fresh parsley (for garnish, optional)
- 1/2 cup heavy cream
- crusty bread (for serving, optional)
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How to Make Beef Braised In Beer Carbonnades De Boeuf
- Trim excess fat from 2 lbs beef chuck, cut into 1/2-inch thick slices.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef slices in batches, ensuring not to overcrowd the pot. Set browned beef aside.
- Remove excess fat from the pot.
- Add 2 tablespoons butter, 1 large onion (chopped), 8 oz cremini mushrooms (sliced), and 2 cloves garlic (minced) to the pot. Sauté for 5-7 minutes, until softened.
- Return the beef to the pot. Pour in 12 oz dark beer (like a Belgian Dubbel or a stout), 1 teaspoon fresh thyme leaves, and 1/2 teaspoon black pepper.
- Bring to a simmer, then cover the pot, reduce heat to low, and braise for 1 hour and 30 minutes, or until the beef is incredibly tender. Stir occasionally.
- Uncover the pot, stir in 1/2 cup heavy cream, and simmer for another 5-10 minutes, or until the sauce has reached your desired consistency. Taste and adjust seasoning as needed.
- Serve hot, optionally garnished with fresh parsley and crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
14g
Fat
74g
Carbs
3g
