Description
Beef Carbonnade with Beer Sauce is a rich, comforting one-pot dish featuring tender beef chuck slow-cooked in a deeply flavorful malty beer sauce with caramelized onions, fresh herbs, and a velvety texture. This quick prep recipe brings classic Belgian flavors to your table, perfect for a hearty family meal with minimal cleanup.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck, cut into bite-sized cubes
- Salt and pepper to taste
- 1–2 tbsp oil for searing
Onions and Sauce Base
- 3 large onions, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour (or gluten-free flour for adaptation)
- 1 cup Belgian or dark beer (or substitute red wine)
- 1 cup beef broth
- 1 tbsp balsamic vinegar or 1 tbsp mustard
- 1 tbsp brown sugar
Herbs and Flavorings
- 2–3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Prepare the Beef and Onions: Cut the beef chuck into bite-sized cubes and season generously with salt and pepper. Heat oil in a hot pan and sear the beef on all sides until browned with a rich crust. Remove the beef and set aside. In the same pan, add butter and sliced onions and cook slowly over medium heat for about 15 minutes until golden and caramelized.
- Build the Sauce: Sprinkle flour over the caramelized onions and stir well, cooking out the raw taste. Gradually pour in the dark beer and beef broth, scraping the pan bottom to lift browned bits. Add balsamic vinegar or mustard, brown sugar, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer.
- Combine and Simmer: Return the seared beef to the pan, ensuring all pieces are covered in sauce. Cover with a lid and simmer gently for 1 to 1.5 hours, or until the beef is fork-tender and the sauce has thickened beautifully.
- Final Touches: Taste and adjust seasoning with salt and pepper if needed. Remove thyme stems and bay leaves before serving.
Notes
- Use a flavorful Belgian or dark ale beer to deepen the malty character of the sauce.
- Brown the beef well to lock in juices and enhance caramelized flavor.
- Cook onions low and slow to develop natural sweetness and complex depth.
- Don’t rush the simmer; slow cooking tenderizes beef and melds flavors.
- Adjust brown sugar amount carefully to balance acidity without overpowering savory notes.
- For gluten-free versions, substitute flour and beer with gluten-free alternatives.
- Try adding mushrooms or a pinch of chili flakes for variation.
- Leftovers taste even better the next day; store in airtight containers refrigerated up to 3 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 to 1.5 hours
- Category: Main Course
- Method: Simmering and Searing
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Beef Carbonnade, Beer Sauce, Slow Cooked Beef, Comfort Food, Belgian Beef Stew, One-Pot Meal, Gluten Free Adaptation