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Beef Carbonnade

Savory Beef Carbonnade for Cozy Comfort Food Nights

Experience the rich flavors of Beef Carbonnade, a comforting stew perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Short Ribs Trimmed and cut into individual ribs for even cooking.
  • 2 tablespoons Olive Oil Can be substituted with any cooking oil.
  • 1/4 cup Plain/All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 2 medium Carrot Can substitute with parsnip if desired.
  • 2 medium Brown Onions Shallots serve as a good substitute.
  • 8 ounces Button Mushrooms Use any preferred mushrooms or leave whole if small.
  • 4 ounces Speck Diced pancetta is a fantastic choice.
  • 2 tablespoons Tomato Paste Tomato sauce can be used in a pinch.
  • 3 cloves Garlic Garlic powder is a suitable alternative if fresh is unavailable.
  • 2 tablespoons Wholegrain Mustard Dijon mustard is a perfect stand-in.
  • 1 tablespoon Fresh Thyme Leaves Dried thyme can be used (1 tsp).
  • 1 tablespoon Fresh Rosemary Dried rosemary may be substituted (1 tsp).
  • 12 ounces Beer Any type of beer (lager, stout) works, or replace with half wine and half beef stock.
  • 3 cups Beef Stock Chicken stock can be used if necessary.
  • to taste Salt & Pepper Adjust according to taste.

Equipment

  • Dutch oven
  • Oven
  • sharp knife
  • Cutting Board
  • measuring spoons
  • Measuring Cups

Method
 

Cooking Instructions
  1. Preheat your oven to 160°C (320°F) for slow cooking.
  2. Trim and cut your beef short ribs into even pieces and lightly dust them with flour.
  3. In a large casserole or Dutch oven, heat olive oil and brown the ribs on all sides.
  4. Remove ribs and sauté the diced carrots, brown onions, button mushrooms, and speck until softened.
  5. Stir in tomato paste and minced garlic, cooking until fragrant.
  6. Deglaze the pot with beer, allow it to simmer for a few minutes.
  7. Mix in wholegrain mustard, thyme, and rosemary, and stir well.
  8. Return the browned ribs to the pot and add beef stock, stirring to combine.
  9. Cover and bake in the oven for 2 hours, until beef is tender.
  10. Adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

Allow flavors to deepen by making the stew a day in advance. Store leftovers properly in an airtight container.

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