Belgian Carbonnade
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6 people
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Calories
288 kcal
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Course
Main Course
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Cuisine
Belgian
Belgian Carbonnade
Description
Belgian Carbonnade combines game meat such as elk or venison with a slow-cooked mix of caramelized onions and dried mushrooms rehydrated in water. Browned meat pieces are returned to the pot along with sliced onions cooked until deeply softened. Dijon mustard and flour are added to create a thickened sauce as Belgian abbey ale is poured in, along with beef broth, cider vinegar, and a spoonful of red currant jelly. This mixture simmers until the meat is tender and flavors meld, resulting in a rich, savory broth with subtle sweetness and complex depth from the beer and mushrooms.
The stew is ideal for serving warm with parsley sprinkled on top for brightness. Its hearty texture and intense flavors make it suitable for cold weather meals or occasions where a filling, slow-cooked stew is desired. The use of duck fat and mustard enhances the traditional Belgian character, while the mushrooms add an earthy note.
Like many stews, Belgian Carbonnade benefits from resting and is often improved when made a day ahead. It reheats well, making it practical for preparing in advance and enjoying over several meals.
Ingredients
- 3 pounds elk shank venison shanks or shoulder meat
- 1/4 cup duck fat or unsalted butter
- salt
- 3 onion peeled and sliced root to tip
- 1 ounce dried mushrooms rehydrated in 1 cup warm water and chopped
- 2 teaspoons thyme dried
- 3 flour 4 tablespoons
- 2 tablespoons mustard Dijon is best
- 1 cup beef broth or venison broth
- 1 beer Belgian abbey ale is traditional, 2 bottles
- 2 tablespoons cider vinegar
- 1 Red currant jelly heaping tablespoon
- black pepper
- parsley chopped, for garnish
Instructions
- If you are using elk shanks, cut the shank off the bone in large pieces, about 2 to 4 inches across; same thing if you are using shoulder meat. If you are using venison shanks, you can leave them whole if they will fit into your pot.
- Heat the duck fat or butter in a large Dutch oven or heavy lidded pot over medium-high heat. Pat the meat dry and brown it well on all sides. Salt them as they cook. You might need to do this in batches. Remove the pieces as they brown and set aside in a bowl.
- When the meat has all browned, add the sliced onions and mix well. Turn the heat down to medium and cook the onions until they are nicely browned and soft, which can take a solid 20 minutes. About halfway through, salt the onions and add the chopped mushrooms and thyme.
- When the onions are ready, return the meat and all juices from the bowl into the pot. Mix in the mustard, then add enough flour to dust everything in the pot.
- Stir in the mushroom soaking water (strain it if there is debris in it), the venison broth and at least one bottle of the Belgian beer. You want the meat to just barely be covered. Pour in more beer if need be. Bring to a simmer, add salt to taste, cover and cook slowly until the meat is really tender, anywhere from 90 minutes to 4 hours if it's a big ole' bull elk.
- Once the meat is tender, whisk in the red currant jelly, the vinegar and add black pepper to taste. Garnish with the chopped parsley. Serve with spaetzle, egg noodles or potatoes.
Notes
- This stew develops deeper flavor if made a day before serving and reheated gently.
- If using venison shoulder instead of shanks, cut into chunks that fit your pot for even cooking.
- Reserve the mushroom soaking liquid after straining to add umami depth to the stew.
- Parsley added at the end gives a fresh contrast to the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 220mg | 9% |
| Potassium | 766mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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