Best 3 Beef Carbonnade Beef Beer Stew Recipes

**Beef Carbonnade: A Classic Dish with a Rich History**

Beef carbonnade, a timeless Belgian stew, embodies the essence of comfort food. This hearty dish, often prepared with rich, flavorful beer, exudes an enticing aroma that fills the kitchen and beckons diners to the table. The tender beef, slow-cooked to perfection, harmonizes seamlessly with the caramelized onions, lending a delightful sweetness to the robust stew. Carrots and hearty mushrooms add a symphony of textures and flavors, creating a delectable medley that delights the senses. Whether served with crusty bread for dipping or fluffy mashed potatoes to soak up the delectable sauce, beef carbonnade promises a satisfying culinary experience. In this article, we present two enticing variations of this classic dish: the traditional Belgian Beef Carbonnade and a modern interpretation with Guinness Stout. Both recipes offer a unique twist on this beloved stew, ensuring an unforgettable meal that will leave you craving more.

Let's cook with our recipes!

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW) image

Categories Soup/Stew Beef Stew Dinner

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 1/2 pounds stew meat
Kosher salt, table salt and coarse ground black pepper
3 tablespoons vegetable oil
1 tablespoon butter
2 cups fresh mushrooms, sliced
2 pounds yellow onions halved and aliced about 1/4 inch thick (about 8 cups)
1 Tablespoon tomato paste
2 medium cloves garlic, minced (about 2 teaspoons)
3 Tablespoons all-purpose flour
3/4 cup low sodium chicken broth
3/4 cup low sodium beef broth
1-1/2 cups dark beer (12 ounce bottle or can)
1 teaspoon dried thyme
2 bay leaves
1 Tablespoon cider vinegar

Steps:

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. 2. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add beef and brown well. (May need to do this in 2 batches so beef can be browned in single layer.) Transfer browned beef to medium bowl. 3. Add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef. 4. Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. (Carrots, too.) Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened ..I also stirred it occasionally while it was in the oven). 5. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve. I served the stew over mashed potatoes. Creamy, dreamy, marvelous mashed potatoes Good grief. I dare you not to lick your plate. Serve with salad.

BEEF CARBONNADE (BEEF & BEER STEW)

Beef Carbonnade (Beef & Beer Stew) image

This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.

Provided by PamLuvs2Cook

Categories Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
2 lbs yellow onions, sliced
2 teaspoons vegetable oil
1 tablespoon tomato paste
1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
2 garlic cloves, chopped
3 tablespoons flour
3/4 cup chicken broth
3/4 cup beef broth
1 tablespoon cider vinegar
fresh thyme, tied into a small bundle with twine
2 bay leaves
salt
pepper

Steps:

In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
Add tomato paste, garlic and flour, stir and cook for 2 minutes.
Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
Add thyme bundle and bay leaves along with cider vinegar.
Add the cooked meat in with it's juices.
Season to taste with salt & pepper. Bring to a good simmer.
Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
Cook for 2-2 1/2 hours in a 300º oven.
Before serving remove thyme bundle and bay leaves.
Serve over cooked egg noodles.

Nutrition Facts : Calories 593.4, Fat 29.8, SaturatedFat 10.7, Cholesterol 174.9, Sodium 391.4, Carbohydrate 21.4, Fiber 2.4, Sugar 6.9, Protein 53.4

CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)

Carbonnade Flamande (Belgium Beef and Beer Stew) image

You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.

Provided by Lynn Clay

Categories Roasts

Time 3h45m

Number Of Ingredients 11

Ingredients

3 1/2 lb chuck roast, cut into 1-inch pieces
salt and pepper
4 Tbsp butter
6 c medium yellow onions, sliced thinly
3 Tbsp flour
1 1/2 c beef broth
12 oz belgian beer
2 bay leaves
1 Tbsp brown sugar
1 Tbsp mustard, spicy brown
4 sprig(s) parsley

Steps:

1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
7. Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
8. Serve over mashed potatoes or noodles.

Tips:

Choose the right beef: Chuck roast or beef short ribs are the best cuts of beef for carbonnade. These cuts are tough, but they become tender when braised in liquid.
Brown the beef well: Browning the beef before braising it helps to develop flavor and color.
Use a good quality beer: The beer you use will contribute to the flavor of the stew, so choose a beer that you enjoy drinking.
Add some vegetables: Vegetables such as onions, carrots, and celery add flavor and texture to the stew.
Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the beef will become.
Serve the stew with mashed potatoes, egg noodles, or rice: Carbonnade is a hearty stew that can be served with a variety of side dishes.

Conclusion:

Beef carbonnade is a classic French stew that is made with beef, beer, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. The beef is braised in the beer and vegetables until it is fall-apart tender. The stew is typically served with mashed potatoes, egg noodles, or rice. If you are looking for a delicious and easy-to-make stew, then beef carbonnade is the perfect recipe for you.