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Beef Carbonnade Stew

Beef carbonnade stew is a Belgian-style Dutch oven dish with tender beef chuck, crisp bacon, and onions browned until deeply golden. Dark ale and mustard-topped country bread bake with the stew for a rich, savory broth.
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Prep Time 20 minutes
Cook Time 3 hours 37 minutes
Resting 10 minutes
Total Time 4 hours 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Belgian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz thick-cut bacon cut into 1/2-inch pieces
  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 tbsp vegetable oil as needed
  • 3 yellow onions large, thinly sliced
  • 1 tbsp light brown sugar packed
  • 2 bottle (12 oz) Belgian-style dubbel or brown ale
  • 1.5 cup low-sodium beef broth
  • 1 tbsp red wine vinegar
  • 4 sprigs thyme fresh
  • 2 leaves bay leaves
  • 2 tbsp Dijon mustard
  • 2 slices country bread thick, about 3 ounces total

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 300°F with a rack in the middle.
  2. In a 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes until crisp, then transfer it to a plate, leaving the drippings in the pot.
  3. Toss the beef with the salt, pepper, and flour until evenly coated.
  4. Brown the beef in batches in the Dutch oven, adding the vegetable oil as needed, about 3 to 4 minutes per side; transfer the browned beef to the plate with the bacon.
  5. Add the onions and brown sugar to the pot and cook over medium-low heat for 20 to 25 minutes, stirring often, until the onions are soft and deeply golden.
  6. Pour in the ale and scrape up the browned bits from the bottom of the pot, then stir in the broth and red wine vinegar and add the thyme and bay leaves.
  7. Return the beef and bacon to the pot and stir to combine.
  8. Spread the mustard over the bread and set the slices on top, mustard-side down.
  9. Cover and bake for 2 1/2 to 3 hours, until the beef is fork-tender.
  10. Remove the bay leaves and thyme stems.
  11. Let the stew rest for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use gluten-free flour, certified gluten-free ale, and gluten-free bread.