Description
Beef Carbonnade is a rich and hearty traditional Belgian stew featuring tender beef short ribs braised in beer with vegetables, herbs, and bacon for deep flavor. Perfectly slow-cooked in the oven, this dish offers a comforting, savory experience with a robust sauce that gets better with time.
Ingredients
Units
Scale
Meat & Vegetables
- 1.5 kg beef short ribs - trimmed
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole or sliced
- 150 g speck, diced
Pantry & Herbs
- 2 tablespoons olive oil
- 1/4 cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, chopped
Liquids & Seasoning
- 350 ml beer (lager or your choice)
- 500 ml beef stock
- Salt & pepper, to taste
Instructions
- Preheat oven: Set your oven to 160°C / 320°F to prepare for slow braising.
- Prep the beef: Cut the beef into individual ribs, then dust each piece evenly with the all-purpose flour.
- Brown the ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches until they are well browned all over, adding extra oil if needed. Remove and set aside.
- Sauté vegetables: In the same pot, add diced carrot, sliced onions, mushrooms, and diced speck. Fry until the vegetables start to soften, about 5–7 minutes.
- Add flavorings: Stir in the tomato paste and crushed garlic cloves, cooking for about 30 seconds until fragrant.
- Deglaze with beer: Pour in the beer and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add mustard and herbs: Mix in the wholegrain mustard, thyme, and rosemary, stirring well to incorporate and scraping up any remaining flavorful bits from the base.
- Add beef stock and cook: Pour in the beef stock, return the browned ribs to the pot along with any resting juices, and bring to a simmer.
- Bake uncovered: Cover the dish and transfer to the oven. Bake for 2 hours or until the beef is tender, checking occasionally.
- Finish and serve: Taste and adjust salt and pepper as needed. To thicken the sauce, remove the ribs and simmer the sauce on the stove for a few more minutes until desired consistency. Serve hot with side dishes of your choice.
Notes
- Brown the ribs thoroughly at the start to develop rich flavor and caramelization.
- The weight of the ribs includes bones, so ensure you account for that when measuring ingredients.
- You can substitute bacon for speck for a different smoky flavor.
- Any beer you enjoy can be used, not just lager.
- If the beef isn’t tender after 2 hours, cook for an additional 30 minutes.
- For a thicker sauce, simmer uncovered after removing the meat.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg
