I’m sharing my Slow Cooked Beef carbonnade, a simple stew with mushrooms, carrots and onions that comes together effortlessly and only needs a side of potatoes to complete the meal.
I didn’t expect this Beef Carbonnade to steal the show. Using beef chuck and heaps of onions gives a depth that keeps unfolding with every spoonful, and somehow it’s both rustic and a little theatrical.
This Slow Cooked Beef version turned out so forgiving you’ll think it’s complicated, but it’s not. As a Beef Stew Recipe it surprises you with a dark, almost caramel whisper that hooks you long before the meat falls apart.
I catch myself hovering by the pot while it simmers, and yeah, I judge anyone who skips the seconds.
Ingredients
- Beef chuck: rich in protein and iron, makes stew hearty and silky when slow cooked.
- Onions: caramelize to add sweet depth and body, also add fiber and antioxidants, yum.
- Belgian ale: gives malty bitterness and dark caramel notes, adds acidity and complexity.
- Brown sugar: balances bitterness with molasses sweetness, helps glaze onions and deepen color.
- Mushrooms: earthiness that boosts umami, low calorie, adds texture not many carbs.
- Bacon: smoky fat gives savory depth, adds sodium so use sparingly if health worried.
- Potatoes: serve boiled or mashed, provide carbs and comfort, soak up the sauce.
Ingredient Quantities
- 2 1/2 lb (1.2 kg) beef chuck, trimmed and cut into 1 to 1 1/2 inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil (or neutral oil) for searing
- 3 tbsp unsalted butter, divided
- 6 medium onions, thinly sliced (about 600-800 g)
- 2 large carrots, peeled and sliced about 1/2 inch thick
- 8 oz (225 g) cremini or button mushrooms, halved
- 4 cloves garlic, minced
- 4 slices bacon or 6 oz (150 g) smoked bacon lardons, chopped (optional)
- 2 tbsp packed dark brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 to 2 tbsp apple cider vinegar or red wine vinegar
- 12 oz (340 ml) Belgian brown ale or other dark beer (stout/porter works too)
- 2 to 3 cups (480-720 ml) beef stock, enough to nearly cover the meat
- 2 bay leaves
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 tbsp all purpose flour (for dredging or thickening)
- Fresh parsley, chopped for serving (optional)
- 2 lb (900 g) potatoes for serving (boiled or mashed), optional
How to Make this
1. Pat the beef dry with paper towels, season generously with salt and pepper, then toss with 2 tablespoons of the flour to lightly dredge; heat 2 tablespoons vegetable oil plus 1 tablespoon butter in a large Dutch oven over medium-high heat and sear the beef in batches until well browned on all sides, transfer browned beef to a plate.
2. Add the chopped bacon to the same pot and cook until it renders fat and gets a little crispy, scoop out and set aside with the beef, leave the fat in the pot.
3. Turn heat to medium, add the remaining 1 tablespoon butter and the remaining 1 tablespoon vegetable oil if the pan looks dry, add the thinly sliced onions and cook slowly, stirring often, until softened and starting to caramelize, after about 15-20 minutes stir in the 2 tablespoons packed dark brown sugar to speed browning and deepen flavor.
4. Add the sliced carrots, cook 5 minutes with the onions, then add the halved mushrooms and minced garlic and cook until the mushrooms have lost most of their moisture and are browned, about 5-7 minutes.
5. Stir in the 1 tablespoon tomato paste and 2 tablespoons Dijon mustard, cook 1 minute, then add 1 to 2 tablespoons apple cider or red wine vinegar and scrape the bottom of the pot to loosen any browned bits.
6. Return the browned beef and bacon to the pot, pour in the 12 oz (340 ml) dark beer to deglaze, bring to a boil for 2-3 minutes to cook off some alcohol and concentrate flavor, then add enough beef stock (2 to 3 cups) to nearly cover the meat. Drop in 2 bay leaves and 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme, bring to a gentle simmer.
7. Cover the pot, reduce heat to low and simmer gently on the stove for about 2 to 3 hours, or transfer to a 300 F (150 C) oven for the same time, until the beef is fork tender; check once or twice, skim any excess fat and add more stock if the liquid level falls too low.
8. When the meat is tender remove the beef and vegetables with a slotted spoon to a warm bowl, discard the bay leaves. Make a slurry with the remaining 1 tablespoon flour and a few tablespoons cold water, whisk it into the simmering sauce and cook uncovered for 5-10 minutes until thickened, or simmer down until it reaches the thickness you like.
9. Return the beef and vegetables to the sauce, warm through, taste and adjust seasoning with salt, pepper, another splash of vinegar if it needs brightness, or a pinch more brown sugar if it needs balancing; stir in the last tablespoon of butter for a glossy finish and sprinkle chopped fresh parsley over top.
10. Serve the carbonnade hot over boiled or mashed potatoes, or with buttered potatoes on the side, garnish more parsley if you want, enjoy it with crusty bread to sop up the sauce.
Equipment Needed
1. Large Dutch oven or heavy ovenproof pot for searing and braising, big enough for 2.5 lb beef
2. Sharp chef’s knife and sturdy cutting board for trimming and slicing onions, carrots and mushrooms
3. Tongs and a slotted spoon to move and drain the beef and bacon
4. Wooden spoon or heatproof silicone spatula for stirring and scraping browned bits
5. Measuring cups and spoons plus a liquid measuring cup for the beer and stock
6. Shallow bowl or plate for flour dredging and a small bowl with a whisk for the slurry
7. Ladle for serving and a fine mesh strainer to catch any stray bits if you want a smoother sauce
8. Oven mitts and the pot lid for oven braising and safe handling
FAQ
Beef Carbonnade Stew (Carbonade) Recipe Substitutions and Variations
- Beef chuck
- Beef short ribs, cut into pieces, richer and more gelatinous so the sauce gets silky after a long braise.
- Brisket, same slow cook time, very beefy flavor and holds up well.
- Pork shoulder, fattier and milder, braises similarly if you want a different taste.
- Belgian brown ale or dark beer
- Porter or stout, same volume, gives similar roasted, malty notes.
- Nonalcoholic dark beer, same amount, keeps the flavor profile without alcohol.
- Beef stock plus 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar, use the same total liquid to mimic the beer’s body and sweetness.
- Bacon (optional)
- Pancetta or smoked prosciutto, chopped, for the same smoky-salty punch.
- Smoked tofu or extra mushrooms with a splash of soy sauce, for a vegetarian swap.
- Leave it out and add about 1 teaspoon liquid smoke with a bit of butter or oil if you just want the smoke flavor.
- All purpose flour (for dredging or thickening)
- Cornstarch slurry, mix equal parts cornstarch and cold water, use about half the volume flour called for.
- Arrowroot powder, same method as cornstarch, gives a glossy sauce.
- Gluten free 1 to 1 flour blend, swap by weight the same as AP flour.
Pro Tips
1) Sear in batches and keep the meat dry. If you crowd the pot the beef will steam instead of browning, and you lose that deep flavor. Pat cubes very dry, flour lightly, and give each batch plenty of hot pan time before you move them to a plate.
2) Take your time on the onions. Cook them low and slow until they really start to get color, stir often so they dont burn. If you need to speed things up a touch, a spoon of brown sugar helps but dont rush the whole process or youll miss the sweet backbone of the sauce.
3) Use the beer to build flavor, but reduce it first. Pour it in, scrape the brown bits well, and let it bubble a couple minutes so the alcohol cooks off and the flavor concentrates. Prefer a milder finish? Use half stock and half beer, or swap to a porter for richer notes.
4) Control the braise liquid and the texture of the sauce. You want just enough stock to nearly cover the meat, check once or twice and add more if it drops too low. For thickness, a cold-flour slurry works fine but try a beurre manié (equal parts butter and flour kneaded together) for a silkier finish, and always whisk in the last butter off heat for gloss.
5) Make it ahead, it gets better the next day. Chill overnight, skim the solidified fat, reheat gently and adjust seasoning with a tiny splash of vinegar or a pinch of sugar to brighten or balance it before serving.
Beef Carbonnade Stew (Carbonade) Recipe
I’m sharing my Slow Cooked Beef carbonnade, a simple stew with mushrooms, carrots and onions that comes together effortlessly and only needs a side of potatoes to complete the meal.
6
servings
829
kcal
Equipment: 1. Large Dutch oven or heavy ovenproof pot for searing and braising, big enough for 2.5 lb beef
2. Sharp chef’s knife and sturdy cutting board for trimming and slicing onions, carrots and mushrooms
3. Tongs and a slotted spoon to move and drain the beef and bacon
4. Wooden spoon or heatproof silicone spatula for stirring and scraping browned bits
5. Measuring cups and spoons plus a liquid measuring cup for the beer and stock
6. Shallow bowl or plate for flour dredging and a small bowl with a whisk for the slurry
7. Ladle for serving and a fine mesh strainer to catch any stray bits if you want a smoother sauce
8. Oven mitts and the pot lid for oven braising and safe handling
Ingredients
-
2 1/2 lb (1.2 kg) beef chuck, trimmed and cut into 1 to 1 1/2 inch cubes
-
Salt and freshly ground black pepper, to taste
-
3 tbsp vegetable oil (or neutral oil) for searing
-
3 tbsp unsalted butter, divided
-
6 medium onions, thinly sliced (about 600-800 g)
-
2 large carrots, peeled and sliced about 1/2 inch thick
-
8 oz (225 g) cremini or button mushrooms, halved
-
4 cloves garlic, minced
-
4 slices bacon or 6 oz (150 g) smoked bacon lardons, chopped (optional)
-
2 tbsp packed dark brown sugar
-
2 tbsp Dijon mustard
-
1 tbsp tomato paste
-
1 to 2 tbsp apple cider vinegar or red wine vinegar
-
12 oz (340 ml) Belgian brown ale or other dark beer (stout/porter works too)
-
2 to 3 cups (480-720 ml) beef stock, enough to nearly cover the meat
-
2 bay leaves
-
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
-
2 tbsp all purpose flour (for dredging or thickening)
-
Fresh parsley, chopped for serving (optional)
-
2 lb (900 g) potatoes for serving (boiled or mashed), optional
Directions
- Pat the beef dry with paper towels, season generously with salt and pepper, then toss with 2 tablespoons of the flour to lightly dredge; heat 2 tablespoons vegetable oil plus 1 tablespoon butter in a large Dutch oven over medium-high heat and sear the beef in batches until well browned on all sides, transfer browned beef to a plate.
- Add the chopped bacon to the same pot and cook until it renders fat and gets a little crispy, scoop out and set aside with the beef, leave the fat in the pot.
- Turn heat to medium, add the remaining 1 tablespoon butter and the remaining 1 tablespoon vegetable oil if the pan looks dry, add the thinly sliced onions and cook slowly, stirring often, until softened and starting to caramelize, after about 15-20 minutes stir in the 2 tablespoons packed dark brown sugar to speed browning and deepen flavor.
- Add the sliced carrots, cook 5 minutes with the onions, then add the halved mushrooms and minced garlic and cook until the mushrooms have lost most of their moisture and are browned, about 5-7 minutes.
- Stir in the 1 tablespoon tomato paste and 2 tablespoons Dijon mustard, cook 1 minute, then add 1 to 2 tablespoons apple cider or red wine vinegar and scrape the bottom of the pot to loosen any browned bits.
- Return the browned beef and bacon to the pot, pour in the 12 oz (340 ml) dark beer to deglaze, bring to a boil for 2-3 minutes to cook off some alcohol and concentrate flavor, then add enough beef stock (2 to 3 cups) to nearly cover the meat. Drop in 2 bay leaves and 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme, bring to a gentle simmer.
- Cover the pot, reduce heat to low and simmer gently on the stove for about 2 to 3 hours, or transfer to a 300 F (150 C) oven for the same time, until the beef is fork tender; check once or twice, skim any excess fat and add more stock if the liquid level falls too low.
- When the meat is tender remove the beef and vegetables with a slotted spoon to a warm bowl, discard the bay leaves. Make a slurry with the remaining 1 tablespoon flour and a few tablespoons cold water, whisk it into the simmering sauce and cook uncovered for 5-10 minutes until thickened, or simmer down until it reaches the thickness you like.
- Return the beef and vegetables to the sauce, warm through, taste and adjust seasoning with salt, pepper, another splash of vinegar if it needs brightness, or a pinch more brown sugar if it needs balancing; stir in the last tablespoon of butter for a glossy finish and sprinkle chopped fresh parsley over top.
- Serve the carbonnade hot over boiled or mashed potatoes, or with buttered potatoes on the side, garnish more parsley if you want, enjoy it with crusty bread to sop up the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 580g
- Total number of serves: 6
- Calories: 829kcal
- Fat: 62.3g
- Saturated Fat: 22.7g
- Trans Fat: 0.25g
- Polyunsaturated: 3.3g
- Monounsaturated: 20g
- Cholesterol: 220mg
- Sodium: 933mg
- Potassium: 1443mg
- Carbohydrates: 25g
- Fiber: 3.3g
- Sugar: 9g
- Protein: 62g
- Vitamin A: 5600IU
- Vitamin C: 12mg
- Calcium: 100mg
- Iron: 6.2mg