Beef Carbonnade Slow Cooked Beef and Beer

Beef Carbonnade is a hearty Belgian-inspired stew made with tender beef ribs, onions, mustard, and herbs slow-braised in beer. This rich and comforting dish is deeply flavorful, perfect for cool evenings or anytime you’re craving a rustic, slow-cooked meal. Serve it with potatoes, rice, or crusty bread to soak up the luscious sauce.

Why You’ll Love This Recipe

This dish is the epitome of comfort food. The long, slow cooking transforms the beef into melt-in-your-mouth perfection, while the beer adds a subtle depth of flavor. Aromatic herbs, mushrooms, and a touch of mustard balance the richness, making this stew as elegant as it is satisfying. It’s a versatile recipe you can adapt with beer, wine, or stock, and it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef short ribs

• Olive oil

• Plain/all-purpose flour

• Carrot

• Brown onions

• Button mushrooms

• Speck (or substitute with bacon)

• Tomato paste

• Fresh garlic

• Wholegrain mustard

• Fresh thyme

• Fresh rosemary

• Beer (lager or any preferred variety)

• Beef stock

• Salt and pepper

Directions

1. Preheat the oven to 160°C (320°F).

2. Cut beef into individual ribs and dust with flour.

3. Heat olive oil in a Dutch oven over medium-high heat and brown the ribs well on all sides. Remove and set aside.

4. Add carrot, onions, mushrooms, and speck to the pot. Cook until softened.

5. Stir in tomato paste and garlic, cooking for about 30 seconds.

6. Pour in the beer and let it reduce slightly.

7. Add mustard, thyme, and rosemary, scraping up any browned bits from the bottom of the pot.

8. Return the beef to the pot with any resting juices. Add beef stock and bring to a simmer.

9. Cover and bake in the oven for about 2 hours, or until the beef is fork-tender.

10. Taste and adjust seasoning with salt and pepper. Serve hot.

Servings and timing

This recipe serves 4 people and takes about 2 hours and 35 minutes from start to finish, including prep and cooking time.

Variations

• Replace the beer with half red wine and half beef stock for a richer flavor.

• Use beef chuck instead of short ribs if you prefer a boneless option.

• Swap speck for smoked bacon or pancetta.

• Add bay leaves or a pinch of chili flakes for extra depth.

• Try it in a slow cooker instead of the oven for a hands-off version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, warm gently on the stove over low heat until hot. You can also freeze the stew for up to 3 months; thaw in the fridge overnight before reheating.

FAQs

Can I make Beef Carbonnade in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.

What kind of beer works best in this recipe?

A lager is classic, but you can use a dark beer like stout for a bolder flavor or even a pale ale for lighter notes.

Can I make this dish alcohol-free?

Yes, replace the beer with additional beef stock or a mix of beef stock and apple cider for sweetness.

Can I prepare Beef Carbonnade ahead of time?

Definitely. This stew tastes even better the next day, so it’s perfect for making in advance.

How do I thicken the sauce if it’s too thin?

Remove the ribs after cooking and simmer the sauce on the stovetop until it reduces to your desired consistency.

Can I substitute another cut of beef for short ribs?

Yes, beef chuck or brisket works well as alternatives.

What side dishes go best with Beef Carbonnade?

Mashed potatoes, roasted potatoes, rice, or crusty bread are excellent choices.

Can I freeze Beef Carbonnade?

Yes, it freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

Why is browning the meat important?

Browning adds rich, deep flavor to the stew by caramelizing the meat and creating flavorful bits in the pot.

How can I adjust the flavor if I find it too bitter from the beer?

Add a small spoonful of brown sugar or a splash of balsamic vinegar to balance the bitterness.

Conclusion

Beef Carbonnade is a soul-warming dish that combines tender beef, earthy vegetables, aromatic herbs, and the subtle depth of beer into one satisfying stew. Whether served with creamy mashed potatoes or simple crusty bread, it’s a meal that delivers comfort and flavor in every bite. Perfect for family dinners or entertaining, this slow-cooked classic will quickly become a favorite at your table.

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