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Carbonnade (Belgian Beer Stew

Carbonnade (Belgian Beer Stew recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1091.3
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
  • 3 pound Chuck roast
  • 1 Smoked Ham hock; (optional)
  • 1/2 cup Oil
  • 2 1/2 teaspoon Salt
  • 1 lg Onion; thinly sliced
  • 3 tablespoon Flour
Directions
  1. 1
    Cut the chuck roast into 1-inch cubes. If using a ham hock, remove the meat from the bone and cut it into cubes.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    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.

Keywords: belgian, beer, beef, stew, chuck, roast, ham, hock, onion, caramelized, slow, cooked, comfort, food, flour, roux, comforting, hearty, winter, dinner
Read it online: https://www.chefs-mate.com/recipe/carbonnade-belgian-beer-stew/