Belgian Beef Carbonnade Stew Recipe

Introduction: The Story Behind the Stew

There’s nothing like the smell of a rich stew bubbling away on the stove when the weather turns cold. Among Europe’s many hearty comfort dishes, Belgian Beef Carbonnade (also known as Carbonnade Flamande) stands out as something truly special.

I first discovered this dish on a rainy autumn afternoon in Brussels. The cobblestone streets glistened with drizzle, the air smelled of roasted chestnuts, and every café I passed seemed to have a pot of beef carbonnade simmering away. The aroma of beef, onions, and beer was irresistible. I ducked inside a little tavern, ordered a steaming bowl, and with the first spoonful, I knew I’d found a dish that would become a lifelong favorite.

This stew is rich but not heavy, savory yet slightly sweet, thanks to the balance of dark beer, caramelized onions, and a touch of vinegar. It’s deeply comforting—the kind of meal that makes you want to curl up by a fire, bread in hand, and forget about the world outside. Over the years, I’ve perfected my own version, and today I’m sharing it with you.

Why You’ll Love This Recipe

Deep, layered flavor: Slow-simmered beef with onions, dark beer, vinegar, and brown sugar creates a sauce that is both complex and comforting.

Crowd-pleaser: Perfect for family dinners, potlucks, or game nights—everyone will want seconds.

Make-ahead friendly: Tastes even better the next day, after the flavors meld.

One-pot wonder: Minimal cleanup with maximum payoff.

Authentically Belgian: Rooted in tradition, but flexible enough to adapt to your pantry.

Ingredients You’ll Need

Here’s everything you need to recreate this Belgian classic:

2 lbs (900 g) beef chuck – cut into 1-inch cubes

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2 tbsp olive oil – for searing

2 large onions – thinly sliced (yellow or white work best)

3 cloves garlic – minced

2 tbsp all-purpose flour – to thicken the stew

2 cups (480 ml) dark Belgian beer – a stout, porter, or dubbel works beautifully

1 cup (240 ml) beef broth – preferably low-sodium

2 tbsp brown sugar – balances the bitterness of the beer

2 tbsp apple cider vinegar – for brightness

1 tsp dried thyme – or a few sprigs of fresh thyme

1 bay leaf – classic in European stews

1 tsp salt + freshly ground black pepper – adjust to taste

Optional garnish: Chopped parsley

Ingredient Notes

The Beef: Chuck roast is ideal, but brisket or short ribs work too. Always cut into large cubes so they stay juicy during the long simmer.

The Beer: Use a dark, malty beer (Belgian dubbel, stout, or porter). Avoid light lagers—they won’t give the depth you need.

The Sugar & Vinegar Balance: Belgian cooking often pairs sweet and sour. Brown sugar and apple cider vinegar give this stew its characteristic balance.

The Onions: Don’t skimp! They’re essential for sweetness and body in the sauce.

Essential Equipment

Heavy Dutch oven or cast-iron pot

Wooden spoon (great for scraping up brown bits)

Sharp chef’s knife

Measuring cups & spoons

Cutting board

Step-by-Step Instructions
1. Brown the Beef

Pat beef cubes dry with paper towels (moisture prevents searing).

Heat olive oil in a Dutch oven over medium-high heat.

Sear beef in batches until browned on all sides (2–3 minutes per side).

Transfer browned beef to a plate.

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2. Cook the Onions & Garlic

In the same pot, add sliced onions. Cook until golden and softened (about 8 minutes).

Stir in garlic and cook for 30 seconds, until fragrant.

3. Add Flour

Sprinkle flour over the onions and stir for 1 minute. This helps thicken the stew later.

4. Deglaze with Beer

Slowly pour in the beer, scraping the bottom of the pot to release browned bits.

The mixture will foam—this is normal.

5. Build the Stew

Return beef and juices to the pot.

Add beef broth, brown sugar, vinegar, thyme, bay leaf, salt, and pepper.

Stir to combine.

6. Simmer Low & Slow

Bring to a gentle simmer.

Cover, leaving the lid slightly ajar.

Cook for 1.5 to 2 hours over low heat, until beef is fork-tender.

7. Adjust & Serve

Remove bay leaf.

Taste and adjust seasoning (add more salt, pepper, or vinegar if needed).

Let stew rest 10–15 minutes before serving for best flavor.

Expert Tips

Don’t rush the browning: That crust adds tons of flavor to the sauce.

Use fresh herbs if possible: Thyme sprigs tied with kitchen twine are easy to remove later.

Simmer gently: A rolling boil will toughen the beef.

Rest before serving: The sauce thickens and flavors deepen as it sits.

Serving Suggestions

Traditionally, beef carbonnade is served with Belgian frites (fries), but you can also enjoy it with:

Crusty bread (perfect for dipping into the sauce)

Buttered egg noodles

Mashed potatoes

Roasted fingerling potatoes

Spaetzle (German-style egg noodles)

For drinks, pair with:

A Belgian dubbel or stout (to echo the stew’s beer base)

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A bold red wine (like Cabernet or Syrah)

Or simply sparkling water with lemon

Storing & Reheating

Fridge: Store in airtight containers for up to 4 days. Flavors improve by day 2!

Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge.

Reheating: Warm gently on stovetop over medium-low. Add a splash of broth if sauce thickens too much.

Variations

Sweet Twist: Add prunes or dried figs (common in some Belgian versions).

Mustard Finish: Stir in 1 tbsp Dijon mustard before serving for tang.

Vegetable Boost: Add carrots, parsnips, or celery during simmering.

Slow Cooker: Brown beef/onions first, then cook in slow cooker (LOW 7–8 hrs, HIGH 3–4 hrs).

Nutrition (per serving, ~300g bowl)

Calories: 420

Protein: 35g

Fat: 22g

Carbs: 18g

Fiber: 2g

Sugar: 8g

Sodium: 450mg

Frequently Asked Questions

Q: Can I skip the beer?
A: Beer is essential for authentic flavor, but you can substitute with beef broth + 1 tsp molasses.

Q: Can I make it ahead?
A: Yes! This stew tastes even better the next day.

Q: What’s the difference between beef carbonnade and beef bourguignon?
A: Carbonnade uses beer (Belgian tradition), while bourguignon uses red wine (French tradition).

Final Thoughts

This Beef Carbonnade Stew is the definition of comfort food: hearty beef, sweet onions, malty beer, and a perfect balance of sweet-sour richness. Whether you serve it with fries, bread, or potatoes, it’s a dish that brings people together.

Next time the weather turns chilly, grab a Dutch oven, a bottle of dark beer, and make this recipe. Your kitchen will smell heavenly, and your table will feel like a cozy Belgian café.

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