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Beef Carbonnade

Hearty Beef Carbonnade: Slow-Cooked Comfort Food Bliss

A comforting and hearty Beef Carbonnade stew, perfect for chilly evenings, blending tender beef short ribs, sweet onions, and zesty mustard into a rich sauce.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Short Ribs A meaty base providing rich flavor and tenderness during slow cooking.
  • 2 tablespoons Olive Oil Used for browning the beef and sautéing vegetables.
  • 1/4 cup Plain/All-Purpose Flour Helps to brown beef and thicken the sauce.
  • 2 medium Carrot Adds a touch of sweetness and texture.
  • 2 medium Brown Onions Forms the aromatic base of the stew.
  • 8 ounces Button Mushrooms Adds earthiness and texture.
  • 4 ounces Speck (or Bacon) Adds a salty, smoky flavor.
  • 2 tablespoons Tomato Paste Enhances the stew's richness.
  • 2 cloves Garlic Provides aromatic flavor; fresh is preferred.
  • 2 tablespoons Wholegrain Mustard Adds tangy flavor.
  • 2 teaspoons Fresh Thyme Leaves (or Dried) Adds herbaceous notes.
  • 1 sprig Fresh Rosemary Contributes earthiness.
  • 12 ounces Beer Provides a deep, complex flavor; lager is recommended.
  • 4 cups Beef Stock Adds moisture and enhances the beef flavor.
  • to taste Salt & Pepper Essential for seasoning.
Optional Ingredients
  • 2 tablespoons Fresh Parsley Chopped for garnish.

Equipment

  • casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F).
  2. Cut the beef short ribs into individual pieces, then dust them lightly with plain flour.
  3. In a large casserole dish, heat olive oil over medium-high heat. Add the floured beef ribs and brown them on all sides for about 5-7 minutes.
  4. Sauté chopped carrots, diced brown onions, button mushrooms, and chopped speck in the same casserole dish for about 5 minutes until softened.
  5. Stir in tomato paste and minced garlic. Cook for another 30 seconds.
  6. Add your chosen beer, bringing the mixture to a gentle simmer.
  7. Mix in wholegrain mustard, fresh thyme, and rosemary, stirring well.
  8. Pour in the beef stock, covering the beef adequately. Return browned ribs to the pot and bring to simmer.
  9. Transfer the covered casserole dish to the oven and bake for approximately 2 hours.
  10. Once done, uncover and taste your stew, seasoning with salt and pepper as needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 4mg

Notes

Beef Carbonnade tastes even better the next day. Consider making it in advance to enhance flavor.

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