BEEF CARBONNADE

Beef Carbonnade, also known as Carbonnade à la Flamande, is a traditional Belgian stew made with tender beef slow-cooked in dark beer, onions, and a hint of mustard and thyme. This hearty dish has a rich, slightly sweet, and deeply savory flavor, thanks to the use of Belgian-style beer and caramelized onions. Often served with crusty bread or over mashed potatoes, this comforting stew is perfect for cold days or a cozy family meal.

Ingredients:

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 2 cups Belgian-style dark beer (like a Dubbel or brown ale)
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Season the beef: Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Sprinkle with flour, tossing to coat the beef evenly.
2. Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 5-7 minutes per batch. Remove the beef and set aside.
3. Caramelize the onions: In the same pot, reduce the heat to medium and add the sliced onions. Cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes. Add the minced garlic and cook for another minute.
4. Add sugar and mustard: Stir the brown sugar and Dijon mustard into the onions, cooking for an additional 2 minutes to develop the flavors.
5. Deglaze with beer: Pour the dark beer into the pot, scraping up any browned bits from the bottom of the pot. Add the beef broth, apple cider vinegar, thyme, and bay leaves. Stir to combine.
6. Return the beef: Add the seared beef back into the pot, along with any juices that may have accumulated. Stir to coat the beef in the sauce.
7. Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2-3 hours, or until the beef is tender and the flavors have melded. Stir occasionally to prevent sticking.
8. Adjust seasoning and serve: Once the beef is tender, remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley.
9. Serve: Serve the Beef Carbonnade hot with crusty bread, mashed potatoes, or over buttered noodles for a truly comforting meal.

This Beef Carbonnade is rich and hearty, with the beer adding depth and the caramelized onions providing a slight sweetness. It’s a perfect dish for cool weather and pairs beautifully with Belgian beer!