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Beef Carbonnade with Beer Sauce

Beef Carbonnade with Beer Sauce
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Beef Carbonnade with Beer Sauce is a comforting Belgian-inspired stew featuring tender, slow-simmered beef in a rich, malty beer-infused gravy with caramelized onions and subtle herbal notes. This hearty yet refined dish is perfect for cozy dinners, combining simple ingredients into a delicious and soul-warming meal.

Ingredients

Scale

Meat

  • 2 lbs beef chuck, trimmed and cut into large cubes

Liquids & Broth

  • 12 oz brown ale or lager beer
  • 2 cups beef broth

Vegetables

  • 3 large onions, sliced

Herbs & Seasonings

  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste

Other Ingredients

  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar or molasses

Instructions

  1. Prepare the Beef: Trim excess fat from the beef chuck and cut into large, even cubes to ensure uniform cooking. Pat the beef dry with paper towels to promote better browning.
  2. Brown the Beef: Heat butter in a heavy pot or Dutch oven over medium-high heat. Brown the beef cubes in batches to develop a rich, caramelized crust that adds deep flavor. Set browned beef aside.
  3. Caramelize the Onions: Reduce heat to medium. In the same pot, slowly cook the sliced onions until they turn golden brown and sweet. Scrape up any browned bits from the bottom to enrich the sauce base.
  4. Deglaze and Build the Sauce: Sprinkle flour over the onions and stir well, cooking briefly to remove raw flour taste. Gradually pour in the beer, scraping the pot to incorporate all flavorful bits. Add beef broth, bay leaves, thyme, and brown sugar, stirring to combine.
  5. Simmer Low and Slow: Return the browned beef to the pot, cover, and let it simmer gently on low heat for 2 to 3 hours until the meat is fork-tender and the sauce has thickened into a luscious gravy.
  6. Finish the Dish: Remove bay leaves and thyme sprigs. Stir in Dijon mustard to brighten the sauce. Season with salt and pepper, adjusting to taste before serving.

Notes

  • Use a heavy-bottomed pot to ensure even heat distribution and prevent sticking or burning during slow cooking.
  • Don’t skip browning the beef; it creates flavor-rich fond critical to the sauce’s depth.
  • Slow cook on low heat to break down connective tissue for melt-in-your-mouth tenderness.
  • Choose a malty ale or lager to balance sweetness and bitterness without overpowering the beef.
  • Season at the end of cooking to avoid over-salting during the long simmer.

Nutrition

Keywords: Beef Carbonnade, Beer Stew, Belgian Beef Stew, Slow Cooker Beef, Comfort Food, Winter Stews, Beer Sauce, Slow Simmered Beef

Find it online: https://elenaglam.com/beef-carbonnade-with-beer-sauce/