Beef Carbonnade Stew

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This Beef Carbonnade Stew is packed with tender beef short ribs, savory vegetables, mustard, herbs, and a rich beer-based sauce. The beef cooks slowly in the oven until it is melt-in-your-mouth tender and full of flavor. Serve this comforting Belgian beef stew with mashed potatoes, roasted potatoes, or rice for a satisfying dinner.

Prep Time35

Cook Time2

Total Time2 35

Course: Dinner, Main Dish

Cuisine: Belgian

Keyword: beef carbonnade stew, beef short rib stew, beer-braised beef, Belgian beef stew, oven-braised beef

Cooking Method: Oven, Stovetop

Diet: No specific diet stated

Servings:

Calories: 835kcal

Author: MelanieCooks.com

Ingredients

1.5 kg beef short ribs or 3.3 pounds, trimmed and separated into individual ribs
2 tbsp olive oil plus more if needed
¼ cup all-purpose flour
1 carrot large, diced
2 brown onions sliced
300 grams button mushrooms left whole if small or thickly sliced
150 grams speck diced
2 tbsp tomato paste
2 garlic cloves crushed
2 tbsp whole-grain mustard
1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
1 tbsp fresh rosemary finely chopped
350 ml beer
500 ml beef stock
Salt to taste
Black pepper to taste

Instructions

Preheat the oven to 320°F or 160°C.
Coat the beef short ribs evenly with the all-purpose flour.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches on all sides, adding more oil when needed, then transfer them to a plate.
Add the carrot, onions, mushrooms, and speck to the same pot. Cook until the vegetables begin to soften.
Stir in the tomato paste and crushed garlic. Cook for 30 seconds.
Pour in the beer and bring it to a gentle simmer.
Add the whole-grain mustard, thyme, and rosemary. Stir while scraping the flavorful browned bits from the bottom of the pot.
Pour in the beef stock, then return the browned ribs and any collected juices to the pot. Bring everything back to a simmer.
Cover the pot and bake for 2 hours, or until the beef is very tender.
Season the finished stew with salt and black pepper to taste, then serve.

Notes

Brown the beef thoroughly because the deep color on the ribs and the bottom of the pot adds extra flavor to the stew.
For a thicker sauce, remove the tender ribs and simmer the sauce briefly on the stovetop before serving.

Nutrition