Beef Carbonnade Stew is a classic, hearty dish that brings together tender chunks of beef slowly cooked in rich beer with caramelized onions and a touch of brown sugar. It’s a bit sweet, a bit tangy, and absolutely full of deep, comforting flavors that wrap you up like a warm blanket on a chilly day.
I love making this stew because it fills the house with the most amazing smell, and it’s such a satisfying one-pot meal. The slow cooking helps the beef get incredibly soft and lets the flavors blend perfectly. I always enjoy adding a slice of rustic bread to soak up all that delicious sauce—it’s the best part in my opinion!
This is one of those recipes that I turn to when I want something cozy and filling, especially when friends come over. It feels like a big hug in a bowl, and it’s easy to make ahead of time, which means more time at the table chatting and less in the kitchen. If you’ve never tried a dish with beer in the sauce, give this a go—you might just find a new favorite comfort food.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful with slow cooking. If you can’t find chuck, brisket or short ribs also work well for stews.
Dark Beer: It adds a deep, rich taste and slight bitterness that balances the sweetness. If you prefer no alcohol, use beef broth mixed with a splash of balsamic vinegar or grape juice.
Brown Sugar: The sugar helps caramelize the onions and adds a touch of sweetness. You can replace it with maple syrup or honey if you want a different sweet note.
Onions: Lots of them! Caramelizing the onions slowly is key to bring out their natural sweetness which defines this stew’s taste.
How Do You Get the Beef Tender and the Onions Just Right?
The secret to tender beef and flavorful onions lies in slow cooking and patience.
- Browning the Beef: Don’t rush this step. Sear the meat in batches on medium-high heat until it’s nicely browned. This builds flavor.
- Caramelizing Onions: Cook onions gently over medium heat for about 15-20 minutes. Stir often to prevent burning and allow natural sugars to develop a rich color and sweetness.
- Simmering Slowly: After adding liquids and herbs, let the stew simmer on low heat—covered—for 2 to 3 hours. This melts the connective tissues in beef, making it tender and letting flavors meld beautifully.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I use this because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon or spatula – perfect for scraping up browned bits and stirring without scratching your cookware.
- Measuring cups and spoons – for precise ingredients like broth, sugar, and vinegar.
- Knife and cutting board – essential for chopping beef, onions, and garlic easily.
- Small bowl – handy for seasoning the beef before browning or mixing herbs.
Flavor Variations & Add-Ins
- Use different beers like pale ale or stout for varied flavor profiles. Stouts give a richer, thicker sauce, while pale ales add brightness.
- Add carrots and celery along with onions for extra sweetness and crunch.
- Stir in a splash of Worcestershire sauce or soy sauce for more savory depth.
- Replace some of the beef broth with red wine for a richer, more complex sabor.
How to Make Beef Carbonnade Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or butter
- 3 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 cups dark beer (such as Belgian ale or a stout)
- 1 cup beef broth
- 2 tbsp tomato paste
- 2-3 sprigs fresh thyme
- 1-2 bay leaves
- 1 tbsp Dijon mustard (optional)
- Fresh rosemary or parsley for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the beef and onions, then 2 to 3 hours for slow simmering. It’s worth the wait — the longer it cooks, the more tender and flavorful the stew becomes!
Step-by-Step Instructions:
1. Brown the Beef:
Start by seasoning the beef cubes well with salt and pepper. Heat 2 tablespoons of oil or butter in a large pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides until it’s nicely caramelized. Remove each batch and set aside.
2. Caramelize the Onions:
Add the remaining tablespoon of oil or butter if needed. Add the sliced onions and cook them over medium heat, stirring often, until they become very soft and caramelized. This should take 15-20 minutes. Then stir in the minced garlic and cook for 1 minute more.
3. Build the Sauce:
Sprinkle the flour over the onions and stir to coat everything evenly. Cook for 2 minutes to remove the raw taste. Next, stir in the brown sugar and vinegar, scraping up any browned bits on the pot’s bottom — these add great flavor.
4. Combine Ingredients and Simmer:
Return the browned beef to the pot. Add tomato paste, thyme sprigs, bay leaves, and Dijon mustard if you like. Pour in the beer and beef broth, stirring to mix well. The liquid should mostly cover the beef; add a bit more broth or water if needed. Bring everything to a simmer.
5. Slow Cook:
Cover the pot and lower the heat. Let it simmer gently for 2 to 3 hours. Cook until the beef is tender and the sauce has thickened beautifully.
6. Finish and Serve:
Adjust the stew’s seasoning with salt and pepper. Remove the thyme sprigs and bay leaves. Serve the Carbonnade hot, garnished with fresh rosemary or parsley. Don’t forget some crusty bread—it’s perfect for soaking up that rich, tasty sauce!
Can I Use Frozen Beef for This Stew?
Absolutely! Just make sure to fully thaw the beef in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
What If I Don’t Have Dark Beer?
You can substitute dark beer with beef broth mixed with a tablespoon of balsamic vinegar or a splash of grape juice to mimic the rich, slightly sweet flavor.
Can I Make Beef Carbonnade Stew Ahead of Time?
Yes! This stew actually tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat slowly on the stove to prevent the beef from drying out, adding a splash of broth if needed to loosen the sauce.
