Description
Rich Belgian beef carbonnade showcases tender braised meat simmered in dark beer with caramelized onions. Hearty comfort from Belgium delivers complex flavors that will satisfy those craving robust winter meals.
Ingredients
Scale
- 1 kg (2.2 lbs) beef chuck, cut into 2-inch chunks
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tsps fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 3 tbsps all-purpose flour
- 2 tbsps Dijon mustard
- 2 tbsps brown sugar
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 2 cups (500 ml) dark beer (like a Belgian ale or stout)
- 1 cup (250 ml) beef broth
- 2 tbsps vegetable oil or butter
- Chopped fresh parsley
Instructions
- Meat Preparation: Pat beef chunks completely dry, season with salt and pepper, then dust lightly with flour, ensuring an even, thin coating.
- Searing Process: Heat oil in a heavy skillet over medium-high temperature, brown beef pieces methodically in batches, creating a rich golden crust, then transfer directly to slow cooker.
- Flavor Foundation: Caramelize onions in the same skillet with a pinch of salt until achieving a deep amber color, add minced garlic to release aromatic essence, then transfer this fragrant mixture to slow cooker.
- Liquid Composition: Deglaze skillet with beer, scraping pan remnants, then combine remaining beer, beef broth, Dijon mustard, brown sugar, thyme, bay leaves, and red wine vinegar in slow cooker, whisking to create a cohesive braising liquid.
- Slow Cooking: Cover and simmer on low heat for 7-8 hours, allowing beef to become supremely tender and sauce to develop complex, rich flavors.
- Finishing Touches: Discard bay leaves, adjust seasoning with salt and pepper, then garnish with freshly chopped parsley before serving alongside crusty bread, creamy mashed potatoes, or buttered egg noodles.
Notes
- Perfect Beef Prep: Thoroughly pat beef dry to ensure maximum browning and prevent steaming, creating a rich golden-brown crust that locks in incredible flavor.
- Strategic Searing Technique: Brown meat in batches to maintain high skillet temperature, preventing overcrowding that leads to steaming instead of caramelization.
- Beer Selection Matters: Choose a robust Belgian-style ale or dark beer like Chimay or Guinness for deeper, more complex flavor profiles that complement the beef’s richness.
- Low and Slow Magic: Maintain consistent low temperature during cooking to break down tough muscle fibers, resulting in meltingly tender meat that falls apart effortlessly.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Belgian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg