Description
Indulge in the rich, comforting flavors of Slow-Cooked Beef Carbonnade, a Belgian classic featuring tender beef simmered in a luscious beer-infused gravy. Caramelized onions, Dijon mustard, and balsamic vinegar create a depth of flavor that makes this dish irresistible. Serve with crusty bread, mashed potatoes, or crispy Belgian frites for the ultimate cozy meal.
Ingredients
For the Beef Base:
- 2 lbs (900g) beef chuck or stew beef, cut into chunks
Cooking Essentials:
- 2 tablespoons vegetable oil
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons flour
Rich & Robust Liquids:
- 2 cups (480ml) Belgian beer (dark beer like Dubbel or Belgian Ale)
- 1 cup (240ml) beef broth
Flavor Boosters:
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Instructions
-
Sear the Beef for Maximum Flavor:
- Season the beef chunks with salt and pepper.
- Heat oil in a large skillet over medium-high heat and brown the beef in batches. Transfer to the slow cooker.
-
Caramelize the Onions:
- In the same skillet, reduce the heat to medium and sauté the onions for 8-10 minutes until golden and soft.
- Add the garlic, brown sugar, and flour, stirring well to combine. Cook for another 1-2 minutes.
-
Deglaze with Beer & Broth:
- Gradually pour in the Belgian beer and beef broth while stirring to dissolve any browned bits from the pan.
- Bring to a simmer for 2 minutes.
-
Slow Cook to Perfection:
- Pour the liquid mixture over the beef in the slow cooker.
- Stir in Dijon mustard, balsamic vinegar, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours or until the beef is fall-apart tender.
-
Final Touches & Serving:
- Remove bay leaves and adjust seasoning to taste.
- Serve hot with crusty bread, mashed potatoes, or Belgian frites for an authentic experience.
Notes
- Best Beer Choice: Use a dark, malty Belgian beer like Dubbel, Trappist, or Belgian Ale for the best flavor.
- No Slow Cooker? Simmer in a Dutch oven on low heat for 2.5-3 hours until tender.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 2.5-3 hours (stovetop)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Belgian