Hearty Beef Carbonnade: A Cozy Belgian Stew Delight

This Beef Carbonnade recipe is a comforting and savory Belgian stew that's perfect for chilly evenings.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 4 servings

Course: Dinner

Cuisine: Belgian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2 pounds Beef Short Ribs Trimmed for optimal cooking

For Browning

2 tablespoons Olive Oil Can substitute with beef tallow

For Thickening

1 tablespoon Plain/All-Purpose Flour Can omit for gluten-free version

For Sweetness and Color

1 medium Carrot Feel free to substitute with other hearty vegetables

For Flavor

2 medium Brown Onions Yellow onions are a suitable alternative
8 ounces Button Mushrooms Leave whole if small, or slice if large
4 ounces Speck Can substitute with bacon or pancetta

For Richness

2 tablespoons Tomato Paste Reduces for a lighter touch if desired
3 cloves Garlic Can use garlic powder as a substitute

For Tang

2 tablespoons Wholegrain Mustard Yellow mustard can work as a substitute

For Herbal Notes

1 teaspoon Fresh Thyme Dried thyme can be used in a reduced amount
1 teaspoon Fresh Rosemary Can replace with dried rosemary if fresh is unavailable

For Braising

12 ounces Beer Red wine or extra beef stock can replace this
2 cups Beef Stock Chicken or vegetable stock may be used

Equipment

Dutch oven

Method

Step-by-Step Instructions for Beef Carbonnade

Preheat your oven to 160°C (320°F).
Cut the beef short ribs into individual sections and dust with plain flour.
Heat olive oil in a Dutch oven and brown the beef ribs in batches for 3-4 minutes on each side.
In the same pot, sauté diced carrot, chopped brown onions, button mushrooms, and diced speck for 5-7 minutes.
Stir in tomato paste and minced garlic, cooking for an additional 30 seconds.
Pour in the beer, scrape the bottom, and bring to a gentle simmer for 2-3 minutes.
Mix in wholegrain mustard, fresh thyme, and rosemary, then add the beef stock.
Return the browned beef ribs to the pot and bring to a gentle simmer.
Cover the Dutch oven and bake for 2 hours until the beef is fork-tender.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 15gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 5mg

Notes

For best results, ensure beef is well-browned and adjust cooking time as needed.

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