This authentic Belgian Carbonnade is the ultimate comfort food, featuring tender chunks of chuck roast simmered in a dark, malty beer broth. The dish relies on the deep sweetness of slowly caramelized onions and the savory richness of a smoked ham hock to build a complex, robust flavor profile. As the stew cooks for hours, the beef becomes fork-tender while the sauce thickens into a glossy, velvety gravy. It is an ideal dish for chilly evenings or weekend gatherings, offering a hearty, rustic experience that feels both luxurious and homey. Serve it with crusty bread or creamy potatoes to soak up every drop of the flavorful sauce.
Carbonnade (Belgian Beer Stew
Description
This authentic Belgian Carbonnade is the ultimate comfort food, featuring tender chunks of chuck roast simmered in a dark, malty beer broth. The dish relies on the deep sweetness of slowly caramelized onions and the savory richness of a smoked ham hock to build a complex, robust flavor profile. As the stew cooks for hours, the beef becomes fork-tender while the sauce thickens into a glossy, velvety gravy. It is an ideal dish for chilly evenings or weekend gatherings, offering a hearty, rustic experience that feels both luxurious and homey. Serve it with crusty bread or creamy potatoes to soak up every drop of the flavorful sauce.Ingredients
Directions
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Cut the chuck roast into 1-inch cubes. If using a ham hock, remove the meat from the bone and cut it into cubes.
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Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the beef and ham pieces in batches until seared on all sides. Remove meat and set aside.
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In the same skillet, sauté the thinly sliced onions in the remaining oil until soft and lightly browned. Remove onions and set aside with the meat.
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Drain excess fat from the skillet, leaving about 3 tablespoons of oil. Sprinkle the flour into the hot oil and stir constantly to create a light brown roux.
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Gradually whisk in 1 1/2 cups of beef broth (or water) until smooth. Stir in 1 cup of dark beer, remaining salt, black pepper, sugar, parsley, marjoram, thyme, and minced garlic.
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Return the meat and onions to the pot. Add carrots cut into 1-inch pieces. Pour in enough additional beer to just cover the ingredients.
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Cover the pot and transfer to a 300ðF (150ðC) oven. Cook for 2 1/2 hours, or until the beef is very tender. Alternatively, simmer on the stovetop on low heat, adding more beer if the liquid evaporates too much.
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Shortly before serving, toast walnuts in a small pan with a bit of reserved oil until crisp but not scorched. Stir them into the stew.
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Just before serving, stir in red wine vinegar and Scotch whiskey to brighten the flavors. Serve hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1091.3kcal
- % Daily Value *
- Total Fat 54.9g85%
- Saturated Fat 13.7g69%
- Cholesterol 267.4mg90%
- Sodium 12736.6mg531%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 0.7g3%
- Sugars 1.4g
- Protein 120.0g240%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
