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Beef Carbonnade Stew

Beef carbonnade stew is a Belgian-style braise with tender beef, deeply golden onions, and dubbel ale. Mustard-spread bread melts into the stew as it bakes, giving the sauce a rich, thick texture.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 2 tsp kosher salt divided
  • 1 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
  • 2 lb yellow onions thinly sliced
  • 1 tbsp brown sugar packed
  • 2 bottle (12 oz) Belgian-style dubbel or brown ale
  • 1 cup beef broth
  • 2 tbsp cider vinegar
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 tbsp Dijon mustard
  • 2 rustic country bread 1-inch-thick slices

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry and season it with 1 1/2 teaspoons of the salt and the pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, about 3 to 4 minutes per side, adding more oil as needed; transfer the browned beef to a plate.
  5. Add the onions and remaining 1/2 teaspoon salt to the pot and cook over medium heat, stirring often, for 20 to 25 minutes, until soft and deep golden.
  6. Stir in the brown sugar and cook for 1 minute.
  7. Pour in the ale, beef broth, and cider vinegar, then add the thyme and bay leaf.
  8. Bring the mixture to a simmer while scraping up the browned bits from the pot.
  9. Return the beef and any accumulated juices to the pot.
  10. Spread the mustard over the bread slices and place them mustard-side down on top of the stew, pressing gently to moisten the bread.
  11. Cover and bake for 2 1/2 to 3 hours, until the beef is fork-tender and the bread has dissolved into the stew.
  12. Remove the thyme stems and bay leaf.
  13. Let the stew stand uncovered for 10 minutes before serving.

Notes

For the deepest flavor, let the onions cook until soft and deep golden. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free rustic country bread.