Description
Beef Carbonnade is a traditional Belgian stew made with tender beef, beer, and aromatic vegetables, perfect for a cozy evening.
Ingredients
Scale
- 1.5 kg beef short ribs – trimmed (about 3.3 lbs)
- 2 tablespoons olive oil
- ¼ cup plain/all-purpose flour
- 1 large carrot – diced
- 2 brown onions – sliced
- 300 g button mushrooms
- 150 g speck – diced
- 2 tablespoons tomato paste
- 2 fresh garlic cloves – crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary – finely chopped
- 350 ml beer – preferably a good Belgian ale
- 500 ml beef stock – low-sodium
- Salt & pepper – to taste
Instructions
- Brown the beef short ribs in olive oil, dusted with flour, until golden brown on all sides.
- Sauté the diced carrot, sliced onions, button mushrooms, and diced speck until softened.
- Deglaze the pan with tomato paste and crushed garlic, then add beer and bring to a simmer.
- Add wholegrain mustard, thyme, rosemary, and beef stock, then return the browned beef to the pot.
- Cover and bake in the oven for about 2 hours, or until the beef is tender.
Notes
- Marinate the beef for extra flavor if time allows.
- Adjust the consistency by removing the lid during the last 30 minutes of cooking.
- Beef Carbonnade tastes better the next day, so consider making it ahead of time.
- Serve warm for the best flavor experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 450-500
- Sugar: 3g
- Sodium: 600-800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg