Go Back
To make beef carbonnade stew, you need quality ingredients. Start with 2 pounds of beef chuck, cut into 1-inch cubes. This cut is perfect because it becomes tender with slow cooking. You also need 3 tablespoons of olive oil for browning the beef. Two large onions, sliced thin, add sweetness to the stew. Three cloves of garlic, minced, bring in a robust flavor.

Beef Carbonnade Stew (Carbonade)

Discover the warmth and flavor of Beef Carbonnade Stew, a hearty dish perfect for chilly nights. This recipe blends traditional Belgian roots with delicious twists, featuring tender beef, rich spices, and savory vegetables. Explore essential ingredients, step-by-step cooking methods, and creative variations in our detailed guide. Ready to impress your taste buds? Click through to dive into this flavorful culinary delight!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

2 large onions, thinly sliced

3 cloves garlic, minced

4 cups beef broth

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

2 teaspoons dried thyme

2 bay leaves

1 cup carrots, sliced

1 cup celery, diced

1 cup mushrooms, sliced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to brown on all sides. Remove the browned beef and set aside.

    In the same pot, add the sliced onions and cook until they are soft and caramelized, about 10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the beef back into the pot, followed by beef broth, balsamic vinegar, brown sugar, thyme, and bay leaves. Bring the mixture to a simmer.

        Stir in the sliced carrots, diced celery, and mushrooms. Cover the pot and reduce the heat to low. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and flavors meld together.

          Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves before serving.

            Ladle the stew into bowls and garnish with freshly chopped parsley.

              Prep Time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 6-8

                - Presentation Tips: Serve the carbonnade stew with crusty bread or over a bed of creamy mashed potatoes for a comforting meal. Use a rustic bowl for a homey touch!