Ingredients for Beef Carbonnade Beef Beer Stew
- Beef Blade Steak
- Yellow Onions
- Vegetable Oil
- Tomato Paste
- Amber Beer
- Garlic Cloves
- Flour
- Chicken Broth
- Beef Broth
- Cider Vinegar
- Fresh Thyme
- Bay Leaves
- Salt
- Pepper
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How to Make Beef Carbonnade Beef Beer Stew
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and pepper.
- Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set the browned beef aside.
- Add the diced onions and carrots to the pot and cook until softened, about 5-7 minutes. Add the diced celery and cook for another 2-3 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
- Add the dark beer, bay leaves, thyme, and browned beef back to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the beef is incredibly tender.
- Remove the beef from the pot and shred it with two forks. Skim off any excess fat from the sauce.
- Stir the shredded beef back into the sauce. Taste and adjust seasoning as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce.
- Serve hot, garnished with fresh parsley, if desired. Pairs perfectly with crusty bread for soaking up the delicious sauce!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
27g
Fat
53g
Carbs
7g
