📝 About This Recipe
A soul-warming masterpiece from the borderlands of Northern France and Belgium, this stew is the ultimate expression of rustic comfort. Unlike its cousin, Boeuf Bourguignon, Carbonnade swaps wine for the deep, malty complexity of dark abbey ale and adds a signature touch of sweetness from caramelized onions and brown sugar. The result is a fork-tender beef dish with a rich, mahogany gravy that perfectly balances savory, sweet, and tangy notes.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 4 large Yellow Onions (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 4 slices Bacon (Smoked) (diced into lardons)
The Braising Liquid & Flavorings
- 1.5 cups Belgian Dark Strong Ale (such as Chimay Blue or Leffe Brown)
- 2 cups Beef Stock (high quality, low sodium)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Brown Sugar (packed)
- 2 tablespoons Dijon Mustard (smooth or grainy)
- 2 slices Sourdough Bread (crusts removed)
Pantry & Herbs
- 1/4 cup All-Purpose Flour (for dredging)
- 2 tablespoons Unsalted Butter
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
- to taste Salt and Black Pepper
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Season the beef cubes generously with salt and black pepper, then toss them in the flour until lightly coated, shaking off any excess.
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2
In a large heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per side). Transfer the beef to a plate.
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4
Lower the heat to medium and add the butter to the pot. Stir in the sliced onions and a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until the onions are soft and a rich caramel brown.
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5
Add the minced garlic and brown sugar to the onions. Cook for another 2 minutes until the sugar melts and the garlic is fragrant.
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6
Deglaze the pot by pouring in the Belgian ale. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
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7
Return the beef and bacon to the pot along with any accumulated juices. Add the beef stock, red wine vinegar, thyme, and bay leaves. The liquid should just barely cover the meat.
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8
Spread the Dijon mustard thick on one side of each bread slice. Place the bread, mustard-side down, directly onto the surface of the stew. This traditional trick thickens the sauce and adds a tangy depth.
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9
Bring the liquid to a gentle simmer on the stove. Cover with a tight-fitting lid and transfer the pot to the preheated oven.
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10
Braise for 2.5 to 3 hours. Check at the 2-hour mark; the beef should be tender enough to break with a spoon. The bread will have dissolved into the sauce.
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11
Once finished, remove the bay leaves and thyme stems. Stir the stew gently to incorporate the remains of the bread into the gravy. If the sauce is too thin, simmer uncovered on the stovetop for 10 minutes.
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12
Taste and adjust seasoning with salt, pepper, or an extra splash of vinegar if needed. Garnish with fresh parsley before serving hot.
💡 Chef's Tips
Always use a dark Belgian-style ale; avoid overly hoppy IPAs which become unpleasantly bitter when reduced. Be patient with the onions—the deep caramelization is the primary source of color and flavor for the gravy. If you don't want to use bread to thicken, you can use a cornstarch slurry at the end, but the mustard-bread method is more authentic. This stew tastes even better the next day after the flavors have had time to marry in the refrigerator. Don't skip the vinegar; the acidity is essential to cut through the richness of the beef and sugar.
🍽️ Serving Suggestions
Serve over thick-cut Belgian fries (frites) for the most authentic experience. Pair with a chilled glass of the same Belgian ale used in the cooking. Accompanied by a side of buttered egg noodles or creamy mashed potatoes to soak up the gravy. A side of braised red cabbage or a simple green salad with a sharp vinaigrette balances the dish perfectly. Provide extra crusty baguette slices to ensure not a drop of the sauce goes to waste.