Ingredients for Belgian Beef Carbonnade
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Boneless Beef Cubes
- 2 tablespoons butter
- 2 large onions, chopped
- Garlic Clove
- 2 bay leaves
- 2 sprigs fresh thyme
- Celery Leaves
- 1 tablespoon chopped fresh parsley
- Brown Sugar
- 12 ounces (1 1/2 cups) dark Belgian beer
- 2 tablespoons red wine vinegar
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How to Make Belgian Beef Carbonnade
- In a small bowl, whisk together 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- Toss 1.5 lbs beef stew cubes in the flour mixture until evenly coated.
- Melt 2 tablespoons butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add 2 large onions, chopped, to the pot.
- Sauté the onions until softened and caramelized, about 8-10 minutes.
- Remove the onions from the pot and set aside.
- Sear the beef cubes in batches, ensuring not to overcrowd the pot, until nicely browned on all sides. This should take about 8-10 minutes total.
- Return the caramelized onions to the pot with the seared beef.
- Reduce heat to low.
- Add 2 cloves garlic, minced; 2 bay leaves; 2 sprigs fresh thyme; and 2 stalks celery, chopped.
- Sprinkle 1 tablespoon chopped fresh parsley over the beef and onions.
- Stir in 1 tablespoon brown sugar and 12 ounces (1 1/2 cups) dark Belgian beer (like Chimay or Duvel).
- Bring the mixture to a gentle simmer, stirring occasionally.
- Cover the pot tightly and let it simmer gently on low heat for 1 hour and 30 minutes, or until the beef is incredibly tender.
- Stir in 2 tablespoons red wine vinegar.
- Simmer uncovered for another 5 minutes to allow the sauce to slightly reduce and thicken.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
53g
Fat
384g
Carbs
10g
