Beef Carbonnade Stew (Carbonade) Recipe

I’m sharing my Slow Cooked Beef carbonnade with mushrooms, carrots and onions and a surprising single-pot trick that means all you need on the side is potatoes.

I never thought beef chuck and cremini mushrooms could start a family argument, but this Beef Stew Recipe did. I keep coming back to those deep, dark notes and the way the meat just kind of gives up everything good, its stupidly satisfying.

It looks like something a restaurant would charge too much for but it’s mostly forgiving and kinda lazy which I love, you can tweak it and still get applause. If you like bold comfort with a tiny surprise, this carbonnade will make you curious enough to try it again and again.

Ingredients

• Beef chuck: Rich in protein and iron, gives deep savory flavor, it’s kinda fatty.
• Bacon or pancetta: Salty smoky bites, adds fat and umami, raises sodium so use sparingly.
• Onions: Sweet when caramelized, provide fiber and antioxidants, mellow the stews bite.
• Beer: Adds bitter maltiness, helps tenderize meat, brings subtle sweetness and depth.
• Dijon mustard: Bright tang, low calories, gives a tangy lift and balances sweetness.
• Brown sugar: Gives caramel notes, a little sweet boost, helps with browning and complexity.
• Mushrooms: Earthy meaty texture, add umami, low calorie and contain B vitamins.
• Potatoes: Starchy comforting side, provide carbs, fiber depends if you leave skins on.

Ingredient Quantities

• 2 1/2 to 3 lb (1.1–1.4 kg) beef chuck, cut into 1 to 1.5 inch chunks
• 6 oz (170 g) bacon or pancetta, diced
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced about 1/2 inch thick
• 8 oz (225 g) cremini or button mushrooms, halved or quartered
• 2 tbsp vegetable oil or olive oil
• 2 tbsp butter
• 3 tbsp all purpose flour, for dredging
• 2 tbsp brown sugar (light or dark)
• 2 tbsp Dijon mustard
• 12 oz (350 ml) Belgian brown ale or other dark beer
• 2 cups (480 ml) beef stock
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 3 sprigs fresh thyme or 1 tsp dried thyme
• Salt and black pepper, to taste
• 2 lb (900 g) potatoes for serving, peeled or not, your call
• 2 tbsp chopped fresh parsley for garnish, optional

How to Make this

1. Pat the beef dry with paper towels, season with salt and pepper, then toss the chunks in the 3 tablespoons flour until lightly coated; shake off any excess flour.

2. In a large Dutch oven or heavy pot, fry the diced bacon or pancetta over medium heat until crisp, scoop it out and set aside, leaving the rendered fat in the pot. Add 2 tablespoons oil if the pot looks dry.

3. Working in batches so you do not crowd the pan, brown the floured beef on all sides until a deep brown crust forms, about 2 to 3 minutes per side; transfer browned pieces to a plate as you go.

4. Reduce heat a bit, add the 2 tablespoons butter and the thinly sliced onions to the pot. Cook slowly until soft and golden, stirring now and then. Sprinkle in the 2 tablespoons brown sugar after the onions have softened to help caramelize them. Add the minced garlic near the end and cook 30 seconds to a minute.

5. Pour in the 12 ounces Belgian brown ale, scraping up all the browned bits from the bottom with a wooden spoon to deglaze. Let the beer reduce for a couple minutes, then stir in the 2 cups beef stock, 2 tablespoons tomato paste, 2 tablespoons Dijon mustard, 2 teaspoons Worcestershire sauce, the bay leaves and thyme.

6. Return the browned beef and the cooked bacon to the pot, bring to a gentle simmer, cover and cook low for about 2 hours or until the beef is nearly tender. You can also put the covered pot in a 325 degree Fahrenheit oven for the same amount of time.

7. While the stew simmers, sauté the mushrooms and carrots separately if you like them to keep some texture: heat a bit of butter and oil in a skillet, brown the mushrooms until they have color and cook the sliced carrots a few minutes to start them cooking. Add the mushrooms and carrots to the stew about 30 minutes before the end of cooking so they finish tender but not mushy.

8. Check the sauce toward the end. If it is too thin, remove the lid and simmer uncovered until it reduces to the thickness you like. If you want a quicker thickening trick, mash a small knob of butter with a teaspoon of flour to make a quick paste, whisk it into the simmering sauce and cook a few minutes more.

9. Meanwhile, prepare the potatoes to serve: peel or not as you prefer, cut into evenly sized pieces, boil in salted water until fork tender, then drain. Serve the stew spooned over or alongside the potatoes, finish with chopped fresh parsley and extra black pepper to taste.

Equipment Needed

1. Large Dutch oven or heavy-bottomed pot for browning and braising the stew
2. Large skillet or frying pan for mushrooms carrots and extra browning
3. Chef’s knife
4. Cutting board
5. Wooden spoon for scraping up those browned bits while deglazing
6. Tongs or slotted spoon to move browned beef and remove bacon
7. Shallow bowl or plate for dredging the beef in flour
8. Measuring cups and spoons
9. Large pot and colander for boiling and draining the potatoes
10. Paper towels and a vegetable peeler (if you peel the potatoes)

FAQ

Beef Carbonnade Stew (Carbonade) Recipe Substitutions and Variations

• Beef chuck: use beef short ribs, brisket, or pre cut stew meat. Short ribs give richer, gelatinous mouthfeel and fall apart lovely after a long braise, brisket is fattier and very flavorful, stew meat saves prep time. Use about the same weight and trim big pieces of exterior fat.
• Bacon or pancetta: swap for smoked ham hock, salt pork, or a handful of diced prosciutto. Ham hock adds deep porky smoke but needs longer simmer, salt pork is very salty so cut back on added salt, prosciutto gives nice umami but you might need a bit more oil since it renders less fat.
• Belgian brown ale: use a porter, stout, or a dark lager, or if you want no alcohol use equal parts beef stock with 1 tablespoon molasses and 1 tablespoon apple cider vinegar to mimic the beer sweetness and tang. All work about the same volume wise, just expect small flavor differences.
• All purpose flour for dredging: substitute cornstarch, arrowroot, or a gluten free all purpose flour. Use about 2 tablespoons cornstarch instead of 3 tablespoons flour because it thickens stronger, arrowroot gives a glossy finish but avoid long rolling boils, gluten free blends are usually 1 to 1.

Pro Tips

– Pat the beef really dry and dont crowd the pan when searing. Browned bits are your flavor jackpot so do it in small batches and be patient.

– Deglaze with the beer and let it reduce a bit before adding stock so the malty flavor concentrates and some harshness cooks off. Scrape the bottom well, dont leave anything stuck.

– Caramelize the onions slowly, add the brown sugar only after theyve softened, and if the stew gets too sweet at the end, brighten it with a splash of vinegar or an extra spoon of mustard.

– Cook mushrooms and carrots separately and add them late so they keep texture. Also taste for salt near the end since reductions make seasoning stronger.

– If the sauce is too thin, make a quick beurre manié by kneading a little cold butter with flour, whisk it in and simmer till glossy, or use a cornstarch slurry for a faster fix. Finish with fresh parsley and a good crack of pepper.