Go Back
Beef carbonnade stew has deep roots in Belgian cuisine. This dish showcases the rich flavors of slow-cooked beef. It often uses dark beer, giving it a unique taste. The history of beef carbonnade dates back to the Middle Ages. Cooks made it with whatever meat they had. They would simmer it with vegetables and beer.

Beef Carbonnade Stew (Carbonade)

Warm your soul with a delicious Beef Carbonnade Stew! This classic Belgian recipe combines tender beef, smoky bacon, and rich flavors, making it the perfect comfort food for chilly days. Discover its origins, essential ingredients, and simple steps to create this hearty dish at home. Don't miss out on tips for serving, storing, and exciting variations. Click through to explore the full recipe and savor every bite of this timeless stew!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 slices of bacon, chopped

2 large onions, thinly sliced

4 cloves garlic, minced

4 medium carrots, sliced

2 cups beef broth (low sodium)

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon black pepper

2 bay leaves

2 tablespoons olive oil

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

    Increase the heat to medium-high and add the beef cubes in batches, searing them until browned on all sides. Once browned, remove the beef and set aside.

      In the same pot, add the sliced onions and cook for about 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Return the bacon and beef to the pot, then add the carrots, beef broth, balsamic vinegar, brown sugar, Dijon mustard, thyme, black pepper, and bay leaves. Stir everything to combine well.

          Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally and adjust seasoning with salt as needed.

            Once the stew is ready, remove the bay leaves and serve hot. Garnish with fresh parsley for color and flavor.

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6

                - Presentation Tips: Serve the stew in rustic bowls with a side of crusty bread to soak up the rich sauce, and add a sprinkle of fresh parsley on top for a vibrant touch.