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5.0 from 21 votes

Beef Carbonnade (Carbonnade à la Flamande)

This traditional beef carbonnade (Flemish stew) is made with beef chuck roast and seasoned with caramelized onions, beef broth and dark ale, which lends sweet and sour flavors to the Belgian beef stew.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6
Calories: 502 kcal
Course: Main Course
Cuisine: Belgian

Ingredients

FOR THE CARBONNADE:
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 2 pounds chuck roast
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 4 lices Bacon cut into 1/2" pieces.
  • 3 medium onions peeled and sliced root to tip into 1/2" slices
  • 2 cups dark ale, preferably Belgian about 1 1/2 beers
  • 1 tablespoon brown sugar
  • 2 tablespoons malt vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • 3 medium carrots peeled and cut into 1" chunks
  • 1 cup low sodium beef broth
  • 2 tablespoons flour
SERVE WITH:
  • boiled red potatoes or
  • buttered egg noodles
  • stoemp

Instructions

TO MAKE CARBONNADE IN A DUTCH OVEN:
    Cup of Yum
  1. Preheat the oven to 325°.
  2. Trim excess fat from the beef chuck roast and slice the meat across the grain into ½" x 2" long. Season the beef with the kosher salt and pepper. Set aside.
  3. Heat a Dutch oven over medium high heat. Add 1 tablespoon of butter and the olive oil. When the butter has melted, add the beef in 2-3 batches and brown, searing the strips of meat on all sides. Transfer to a rimmed baking sheet and continue to brown the meat.
  4. Add the bacon to the pot and cook, stirring occasionally until it's crisp. Transfer bacon to a dish lined with a paper towel to soak up excess grease.
  5. Discard all but 2 tablespoons of grease from the dutch oven and add the sliced onions. Cook, stirring occasionally with the lid slightly askew on the pot so steam can escape. Cook the onions for 25-30 minutes or until they're caramelized and golden.
  6. Deglaze the pot with 1 cup of the lager and cook for 4-5 minutes, scraping up the browned bits (fond) from the bottom of the pot.
  7. Add the brown sugar, malt vinegar, garlic, thyme, bay leaves and carrots. Stir to combine and add the remainder of the beef broth and lager.
  8. Add the reserved beef and any drippings and stir to combine. Bring the carbonnade to a boil, then cover tightly with a lid and put in the oven to braise for about 1½ hours.
  9. With the back of a fork, mash together the remaining butter and flour to form a paste (this is called a beurre manie).
  10. When the beef is tender, remove the carbonnade from the oven and place it on the stovetop over medium high heat. Add the butter mixture to the carbonnade, stirring constantly until the sauce thickens and becomes velvety.
  11. Taste for seasonings and adjust as necessary. Serve with steamed potatoes or mashed potatoes or over buttered noodles.

Nutrition Information

Calories 502kcal (25%) Carbohydrates 17g (6%) Protein 33g (66%) Fat 31g (48%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 129mg (43%) Sodium 657mg (27%) Potassium 827mg (24%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 5301IU (106%) Vitamin C 6mg (7%) Calcium 62mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 502

% Daily Value*

Calories 502kcal 25%
Carbohydrates 17g 6%
Protein 33g 66%
Fat 31g 48%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 129mg 43%
Sodium 657mg 27%
Potassium 827mg 18%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 5301IU 106%
Vitamin C 6mg 7%
Calcium 62mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.