What type of beer is best for this recipe?

A lager or a mild ale works best because they add flavor without overpowering the beef. I usually use a good-quality lager I enjoy drinking. Darker stouts or porters can also work but will give a heavier, more intense flavor.

Can I make this recipe in a slow cooker?

Yes, you can. After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is fall-apart tender. Just be sure to monitor the liquid level to prevent drying out.

What cut of beef is best for carbonnade?

Short ribs are ideal due to their fat content and connective tissue, which break down slowly to create tender, juicy meat and a rich sauce. If unavailable, beef chuck steak cut into chunks can be a substitute but won’t have quite the same depth.

How do I thicken the sauce if it’s too runny?

Once the beef is done, remove the ribs from the sauce and simmer it uncovered on the stove for a few minutes. This reduces the liquid and concentrates flavors, giving you a thicker, more luscious sauce perfect for serving.

Beef Carbonnade with Beer - Comforting, Tender & Flavorful

Name: Delicious Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: Belgian
Ingredients: 1.5 kg beef short ribs - trimmed; ¼ cup plain/all purpose flour; 2 tablespoon olive oil; 1 large carrot, diced; 2 brown onions, sliced; 300 g button mushrooms (whole if small, or thickly sliced); 150 g speck, diced; 2 tablespoon tomato paste; 2 fresh garlic cloves, crushed; 2 tablespoon wholegrain mustard; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon fresh rosemary, finely chopped; 350 ml beer (lager or any favorite kind); 500 ml beef stock; Salt & pepper to taste

Description

Beef Carbonnade is a rich and hearty Belgian-inspired stew made with tender beef short ribs slowly braised in a savory mixture of beer, beef stock, and aromatic herbs. This comforting dish combines caramelized onions, mushrooms, speck, and a touch of wholegrain mustard to create deep layers of flavor perfect for a satisfying meal.

Ingredients

Scale

Beef and Coating

1.5 kg beef short ribs - trimmed
¼ cup plain/all purpose flour
2 tablespoon olive oil

Vegetables and Meat Additions

1 large carrot, diced
2 brown onions, sliced
300 g button mushrooms (whole if small, or thickly sliced)
150 g speck, diced

Flavorings and Liquids

2 tablespoon tomato paste
2 fresh garlic cloves, crushed
2 tablespoon wholegrain mustard
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, finely chopped
350 ml beer (lager or any favorite kind)
500 ml beef stock
Salt & pepper to taste

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Instructions

Preheat and prepare beef: Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Cut the beef short ribs into individual ribs and dust them evenly with plain flour to help brown and thicken the final sauce.
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 on all sides, adding extra oil if necessary. Remove the browned ribs to a plate.
Sauté vegetables and speck: In the same pot, add the diced carrot, sliced brown onions, mushrooms, and diced speck. Cook until the vegetables just start to soften and develop flavor.
Add garlic and tomato paste: Stir in the tomato paste and crushed garlic cloves. Continue cooking for about 30 seconds to release their aromas and blend flavors.
Deglaze with beer: Pour in the beer and bring the mixture to a simmer, scraping the bottom of the pot to lift all the browned bits for extra flavor.
Add herbs and mustard: Stir in the wholegrain mustard, fresh thyme, and rosemary to combine all the flavors thoroughly.
Add stock and ribs: Pour in the beef stock and return the browned ribs along with any juices from resting back into the pot. Bring everything to a gentle simmer.
Bake until tender: Cover the casserole dish and transfer it to the preheated oven. Bake for 2 hours or until the beef is tender and easily pulls away from the bone. Check seasoning and add salt and pepper to taste.
Optional sauce thickening: If desired, remove the ribs from the sauce and simmer the sauce over the stovetop for a few minutes to thicken before serving.
Serve: Serve the Beef Carbonnade hot, ideal with mashed potatoes, crusty bread or your favorite side.

Notes

When browning the ribs, aim for a deep color as it adds crucial flavor; don't scrape away the browned bits from the pot as they enhance the stew’s taste.
The weight of ribs includes bones, so it may seem like a large amount of meat.
Speck can be substituted with bacon if preferred.
Use any beer you enjoy, lager is commonly used for its mild flavor.
If the beef isn't tender after 2 hours, continue cooking in the oven for an additional 30 minutes.
For thicker sauce consistency, remove ribs after cooking and simmer the sauce uncovered on the stove.
Calorie counts are approximate due to variations in ingredients and cooking methods.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 55 g
Cholesterol: 140 mg