Melt-in-Your-Mouth Beef Carbonnade for Cozy Nights

This Beef Carbonnade is a hearty Belgian stew with tender beef ribs and rich beer, perfect for cozy nights.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 6 servings

Course: Dinner

Cuisine: Belgian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 kg Beef Short Ribs Substitution: Can use beef chuck or brisket as alternatives.
2 tablespoons Olive Oil Substitution: Can use vegetable oil or butter if desired.
½ cup Plain/All-purpose Flour Dust ribs in flour before browning.
2 medium Carrot Substitution: Parsnips can also work well.
4 medium Brown Onions Note: Use yellow onions for a similar taste.
250 grams Button Mushrooms Substitution: Cremini or shiitake mushrooms can be used.
150 grams Speck (Diced) Substitution: Bacon or pancetta can be used.
2 tablespoons Tomato Paste Note: Can replace with crushed tomatoes for a fresher taste.
3 cloves Fresh Garlic Note: Garlic powder can be used but is less potent.
1 tablespoon Wholegrain Mustard Note: Dijon mustard is a suitable alternative.
2 sprigs Fresh Thyme Substitution: Use dried herbs (1/3 the amount) if fresh isn’t available.
2 sprigs Fresh Rosemary Substitution: Use dried herbs (1/3 the amount) if fresh isn’t available.
1 bottle Beer Substitution: If not using beer, replace with 1/2 cup red wine and top up with beef stock.
4 cups Beef Stock Note: Homemade stock is best, but store-bought works too.
to taste Salt Adjust to taste preference.
to taste Pepper Adjust to taste preference.

Equipment

Oven
Flameproof casserole or Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 160°C (320°F).
Cut the beef short ribs into individual pieces and dust with flour.
Brown the beef in batches for about 4-5 minutes on each side.
In the same pot, sauté diced carrots, sliced onions, and mushrooms for about 5-7 minutes.
Add tomato paste and crushed garlic, cooking for an additional 30 seconds.
Deglaze with a bottle of beer and add mustard, thyme, and rosemary.
Return the browned beef to the pot and add beef stock to cover halfway.
Cover and cook in the oven for about 2 hours.
Remove from oven, taste the sauce, and adjust salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 5mg

Notes

For best flavor, use fresh herbs and adjust seasoning as needed. Brown beef well for essential flavor.

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