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Beef Carbonnade Stew

Beef Carbonnade Stew is a Belgian-style beef stew braised with dubbel or brown ale, deeply golden onions, and thyme. The long oven cook makes the beef fork-tender in a rich, savory sauce.
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Prep Time 20 minutes
Cook Time 3 hours 23 minutes
Resting time 10 minutes
Total Time 3 hours 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck boneless, trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 2 tbsp neutral oil divided
  • 2 tbsp unsalted butter
  • 2 lb yellow onions halved and thinly sliced
  • 2 bottle (12 oz) Belgian-style dubbel or brown ale
  • 2 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 2 bay leaves

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry, then toss it with the salt, pepper, and flour until evenly coated.
  3. Heat 2 teaspoons oil in a 6-quart Dutch oven over medium-high heat and brown the beef in 3 batches, turning to brown several sides, about 3 to 4 minutes per batch; add 2 teaspoons oil before each of the next 2 batches.
  4. Transfer the beef to a plate.
  5. Melt the butter in the pot over medium heat, add the onions, and cook, stirring often, for 20 to 25 minutes until deeply golden.
  6. Pour in the ale and scrape up the browned bits from the bottom of the pot.
  7. Stir in the broth, vinegar, mustard, thyme, and bay leaves.
  8. Return the beef and any accumulated juices to the pot and bring to a gentle simmer, about 3 to 5 minutes.
  9. Cover and bake for 2 1/2 to 3 hours, stirring once halfway through, until the beef is fork-tender.
  10. Remove the bay leaves and skim excess fat from the surface.
  11. Let the stew rest for 10 minutes before serving.

Notes

For the best browning, cook the beef in batches as directed. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; thaw overnight in the refrigerator before reheating. For a gluten-free variation, use gluten-free flour and certified gluten-free ale.