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Beef Carbonnade

Beef Carbonnade: Dive into This Cozy Belgian Comfort Food

Beef Carbonnade is a cozy Belgian stew featuring tender beef short ribs, zesty mustard, and sweet onions in a savory beer broth.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Short Ribs trimmed for maximum tenderness
  • 2 tablespoons Olive Oil for browning the beef
  • 1/4 cup Plain/All-Purpose Flour can be substituted with cornstarch for a gluten-free option
  • 1 medium Carrot diced for even cooking
  • 2 medium Brown Onions sliced for even distribution
  • 8 ounces Button Mushrooms whole or sliced based on preference
  • 4 ounces Speck can be swapped for bacon
  • 2 tablespoons Tomato Paste
  • 4 cloves Garlic freshly crushed
  • 3 tablespoons Wholegrain Mustard
  • 2 sprigs Fresh Thyme
  • 2 sprigs Rosemary
  • 2 cups Beer can be substituted with red wine or beef stock
  • 2 cups Beef Stock
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Pepper to taste

Equipment

  • large flameproof casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F).
  2. Cut the beef short ribs into individual pieces and lightly dust with flour.
  3. In a large flameproof casserole dish, heat olive oil and brown the beef ribs in batches.
  4. Sauté diced carrot, sliced brown onions, button mushrooms, and speck until softened.
  5. Add tomato paste and crushed garlic, cook for 30 seconds.
  6. Pour in the beer and deglaze the pot, let simmer for 2-3 minutes.
  7. Add wholegrain mustard, fresh thyme, rosemary, and beef stock, stir well.
  8. Return the browned beef to the pot, cover, and cook in the oven for 2 hours.
  9. Taste the sauce and adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 40gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 5mg

Notes

This dish pairs well with creamy mashed potatoes or crusty bread for soaking up the sauce. Adapt the recipe based on personal preferences, including ingredient substitutions.

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