Carbonnade is a simple beef stew from Northern France and Belgium made with dark ale and caramelized onions. My husband has named this his favorite winter recipe of all time! Whether you’re a beer lover or not, this Northern cousin of bœuf bourguignon is a rich treat that is sure to warm you up during the chilly months.
Carbonnade-
3 lbs chuck steak/chuck roast
4 yellow onions
1 tbsp grapeseed oil
1 tbsp butter
1 tbsp all-purpose flour
2 tbsp parsley finely chopped
2 tbsp tarragon finely chopped
1 tbsp chives finely chopped
1 1/2 tbsp white wine/champagne vinegar
2 tbsp brown sugar
Bay leaf
4 sprigs of thyme
Salt and pepper to taste
400 ml Belgian dark ale
1 cup bone broth/beef broth
Capers (optional but highly recommended!)
Preheat your oven to 300 F/150 C
Cut the beef into thin strips or cubes, about ½ inch in thickness. Pat dry and season with salt. Set to the side and thinly slice all of your onions. The tears are worth it!
Finely chop your herbs and combine in a bowl.
Heat the grapeseed oil in an oven proof pot or Dutch oven over high heat. Once hot, sear the steaks in batches until dark brown on both sides. Set to the side and tent with foil.
Using the same pot, lower the heat to medium and add the butter. Cook the onions, stirring often for at least 15 minutes. If the onions are browning too quickly, lower the heat. Once the onions are nearly caramelized, remove from the pot and set aside.
Keep the heat at medium and return the meat to the pot. Sprinkle the flour and mix, toasting for 2 minutes. Set aside and take the pot off of the heat.
Layer the ingredients in the dutch oven starting with a layer of the steak, followed by a layer of onions and the chopped herbs. Repeat until you have used all the ingredients.
Add in the vinegar, then sprinkle the brown sugar over the top. Add the thyme and bay leaf to the pot and sprinkle with salt and fresh black pepper.
Pour the beer and broth into the pot and add a little bit of water to cover all the pieces if necessary.
Place the lid on the pot and cook in the preheated oven for 3.5 hours until the meat easily falls apart.
When the meat is perfectly cooked, remove the thyme sprigs and bay leaf and serve. Serve hot with a sprinkle of fresh parsley and a teaspoon of capers! We love this dish paired with either roasted potatoes or buttered egg noodles.
Enjoy!
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Beautiful! 😍 Transports me to there 🍜 🕊️