Description
Beef Carbonnade is a traditional Belgian stew made with tender beef, beer, and aromatic vegetables, perfect for a cozy evening.
Ingredients
Scale
- 1.5kg beef short ribs – trimmed (about3.3lbs)
- 2 tablespoonsolive oil
- ¼ cupplain/all-purpose flour
- 1large carrot – diced
- 2brown onions – sliced
- 300 gbutton mushrooms
- 150 gspeck – diced
- 2 tablespoonstomato paste
- 2fresh garlic cloves – crushed
- 2 tablespoonswholegrain mustard
- 1 tablespoonfresh thyme leaves (or1 teaspoondried)
- 1 tablespoonfresh rosemary – finely chopped
- 350ml beer – preferably a good Belgian ale
- 500ml beef stock – low-sodium
- Salt & pepper – to taste
Instructions
- Brown the beef short ribs in olive oil, dusted with flour, until golden brown on all sides.
- Sauté the diced carrot, sliced onions, button mushrooms, and diced speck until softened.
- Deglaze the pan with tomato paste and crushed garlic, then add beer and bring to a simmer.
- Add wholegrain mustard, thyme, rosemary, and beef stock, then return the browned beef to the pot.
- Cover and bake in the oven for about 2 hours, or until the beef is tender.
Notes
Marinate the beef for extra flavor if time allows.
Adjust the consistency by removing the lid during the last 30 minutes of cooking.
Beef Carbonnade tastes better the next day, so consider making it ahead of time.
Serve warm for the best flavor experience.
Nutrition
- Calories: 450-500
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 20g
- Protein: 40g