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So one of my favorite winter foods is a Carbonnade.  I don't care for Irish stews as the potatoes are often overdone and I find the texture of cooke carrots to be off-putting.  So I went looking for an alternative and found the recipe (I forget where I found it) designed for a slow cooker.  It has no potatoes or carrots but  isloaded with onion and garlic and is made with beer ( I usually use a Guiness).  It is very hearty and when served with some crusty bread is wonderful on a cold day.  I hope you enjoy it.


Carbonnade: Beef and Beer Stew Recipe


Prep time: 15 minutesCook time: 3 hours, 30 minutes


You are trying to achieve a sweet and sour flavor with this stew. So, you can swap out the sugar for tomato paste and you can use cider vinegar instead of mustard if you want. You can also brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter. You can also use a couple slices of bread, instead of adding flour, to thicken the stew.

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3 1/2 lbs chuck roast, cut into 1-inch pieces

Salt and freshly ground black pepper

4 Tbsp butter

3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)

3 Tbsp all-purpose flour

1 1/2 cups chicken or beef broth

1 1/2 cups (12 oz bottle) Belgian beer

4 sprigs fresh thyme

2 bay leaves

1 Tbsp whole grain mustard

1 Tbsp brown sugar




1 .  Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.


2 .  Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.


3.  Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.



Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.


Yield: Serves 6.

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