Beef Carbonnade Stew is a rich, comforting dish featuring tender chunks of beef slowly cooked in a deep, flavorful broth made with dark beer, onions, and a touch of sweetness. The stew is thick and hearty, perfect for chilly days when you want something that feels like a warm hug. It’s a classic Belgian recipe that brings together simple ingredients into something truly satisfying.
I love making this stew because it fills the kitchen with the most inviting smell as it simmers gently for hours. The slow cooking turns the beef incredibly tender, and the beer adds a unique depth that you don’t get with other stews. I always add a little extra caramelized onion to boost the sweetness, which makes the flavors even more comforting and rich.
This stew is fantastic served over buttery mashed potatoes or with a slice of crusty bread for soaking up all the delicious sauce. It’s one of those meals that tastes even better the next day, so I like to make it ahead of time when I’m hosting friends or family. With beef this tender and sauce this good, it’s a guaranteed crowd-pleaser every time.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender with slow cooking. If not available, use brisket or stew beef as alternatives. I avoid lean cuts here since they get tough.
Dark Belgian Beer: It gives a unique flavor and slight sweetness. If you can’t find Belgian beer, try a stout, porter, or any dark ale. For no alcohol, use beef broth with a splash of balsamic vinegar.
Onions & Pearl Onions: Yellow onions caramelize well and add depth. Pearl onions add sweetness and bite. Frozen peeled pearl onions work if fresh aren’t available.
Brown Sugar or Molasses: These balance the bitterness of the beer. I like molasses for a richer, more robust taste, but brown sugar is easier to find.
Thyme & Bay Leaves: These herbs add aromatic earthiness. Fresh thyme is best, but dried works too—use about one-third the amount.
How Do You Get the Beef Tender and the Sauce Thick?
Slow cooking the stew gently is the key to tender beef and a thick sauce. Here’s how I do it:
- Browning the beef: This step adds flavor and seals in juices. Don’t overcrowd the pan or the meat steams instead of browning.
- Caramelizing onions: Cook slowly until golden brown to bring out their natural sweetness.
- Cooking low and slow: After adding liquids, simmer covered on low heat for 2 to 2.5 hours. This breaks down tough fibers and intensifies flavors.
- Thickening with flour: Dusting onions with flour before adding liquids helps thicken the sauce naturally as it cooks.
- Adding pearl onions at the end: Cook them separately to keep shape and texture, then mix in just before serving.
Taking your time and using moderate heat will give you beef that almost melts and a sauce that clings beautifully to it.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like it because it distributes heat evenly and can go from stove to oven if needed.
- Wooden spoon or spatula – helps stir and scrape up flavorful bits from the bottom.
- Skillet or small pan – for browning pearl onions separately, to keep their texture intact.
- Measuring cups and spoons – for accurate adding of liquids and spices.
- Chopping board and knife – for slicing onions, garlic, and beef.
Flavor Variations & Add-Ins
- Use different proteins like lamb or venison for a new flavor profile, especially if you want a richer taste.
- Replace pearl onions with shallots or mushrooms for added earthiness.
- Add a splash of balsamic vinegar instead of or along with the red wine vinegar for depth.
- Stir in cooked bacon or pancetta for smoky richness.
How to Make Beef Carbonnade Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups dark Belgian beer (such as dubbel or a dark ale)
- 1 cup beef broth
- 2 tbsp brown sugar or 1 tbsp molasses
- 2 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp Dijon mustard
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 12 small pearl onions, peeled
- Fresh parsley, chopped (for garnish)
- Optional: butter or oil for cooking pearl onions
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep and cooking time, plus 2 to 2.5 hours of gentle simmering for the beef to turn tender and the flavors to meld beautifully. It’s great to start it early and let it cook slowly while you relax or prepare other dishes.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes well with salt and pepper. Heat 2 tablespoons of oil or butter in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so the meat sears nicely without steaming. Remove the browned beef and set aside.
2. Caramelize the Onions and Garlic:
In the same pot, add more oil or butter if needed. Toss in the sliced onions and cook on medium heat, stirring every so often, until they turn golden brown and caramelized (about 15-20 minutes). In the last minute, stir in the minced garlic and cook it gently.
3. Make the Sauce Base:
Sprinkle the flour over the onions and stir well to combine. Cook for 2 minutes to remove the raw flour taste. Then slowly pour in the dark beer, stirring to create a smooth sauce. Add the beef broth, brown sugar (or molasses), vinegar, and Dijon mustard, stirring everything together evenly.
4. Simmer the Stew:
Return the browned beef along with any juices back into the pot. Add the fresh thyme sprigs and bay leaves. Bring everything to a gentle simmer, then cover the pot, reduce heat to low, and let it cook slowly for 2 to 2.5 hours until the beef is tender and flavorful.
5. Cook Pearl Onions:
While the stew simmers, heat a small pan with butter or oil over medium heat. Add the peeled pearl onions and cook them until they’re lightly browned and tender but not falling apart, about 10 minutes.
6. Finish the Stew:
Once the beef is tender, stir in the browned pearl onions. Taste and adjust salt and pepper as needed. Simmer uncovered for another 10 minutes to thicken the sauce and blend the flavors. Before serving, remove the thyme sprigs and bay leaves.
7. Serve and Garnish:
Spoon the rich beef carbonnade stew over buttery mashed potatoes or serve with crusty bread to soak up all that delicious sauce. Sprinkle fresh chopped parsley on top for a fresh, colorful finish.
Can I Use a Different Type of Beer?
Yes! While traditional Belgian dark ales work best, you can substitute with stouts, porters, or other rich dark beers. If you prefer no alcohol, use beef broth with a splash of balsamic or apple cider vinegar for a similar tangy depth.
Can I Prepare This Stew Ahead of Time?
Absolutely! Beef Carbonnade actually tastes better the next day as the flavors develop. Make the stew fully, cool it, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store and Reheat Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove over low heat, stirring occasionally, and add a splash of beef broth or water if the sauce thickens too much.
Can I Freeze Beef Carbonnade Stew?
Yes, this stew freezes very well. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove.
