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Beef Carbonnade

Melt-in-Your-Mouth Beef Carbonnade: Cozy Comfort Food Delight

Experience the rich flavors of Beef Carbonnade, a comforting Belgian stew filled with tender beef ribs and aromatic ingredients.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Belgian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Carbonnade Ingredients
  • 2 lbs Beef Short Ribs or beef chuck/brisket as a substitute
  • 2 tbsp Olive Oil or vegetable oil/beef tallow
  • 1/4 cup Plain/All-Purpose Flour try gluten-free flour for an alternative
  • 1 large Carrot or parsnips as an alternative
  • 2 medium Brown Onions or shallots can be used
  • 8 oz Button Mushrooms or cremini/portobello mushrooms
  • 4 oz Speck or bacon/pancetta as a replacement
  • 2 tbsp Tomato Paste or tomato purée as needed
  • 4 cloves Fresh Garlic or garlic powder if unavailable
  • 2 tbsp Wholegrain Mustard use Dijon for a milder flavor
  • 2 sprigs Fresh Thyme or dried herbs at reduced quantity
  • 2 sprigs Fresh Rosemary or dried herbs at reduced quantity
  • 1 cup Beer or red wine with beef stock
  • 2 cups Beef Stock homemade preferred, store-bought works too
Serving Suggestions
  • 4 cups Creamy Mashed Potatoes for soaking up sauce
  • 4 cups Crispy Roast Potatoes for complementary crunch
  • Crusty Bread ideal for dipping

Equipment

  • Large Casserole Dish
  • Cutting Board
  • knife
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F).
  2. Cut the beef short ribs into individual pieces and dust lightly with flour.
  3. In a large casserole dish, heat olive oil and brown the beef ribs in batches for 4-5 minutes on each side.
  4. Remove the beef and sauté diced carrots, onions, mushrooms, and speck for 5-7 minutes until softened.
  5. Stir in tomato paste and crushed garlic, cooking for an additional 30 seconds.
  6. Pour in the beer and deglaze the pot, simmering for 2-3 minutes.
  7. Add mustard, thyme, and rosemary, mixing well, and let simmer for a minute.
  8. Incorporate beef stock and return the ribs to the pot, ensuring they're submerged.
  9. Cover and braise in the oven for about 2 hours, until beef is tender.
  10. Remove from oven, season as needed, and serve over mashed potatoes or with crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 36gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 920mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 6mgCalcium: 40mgIron: 4mg

Notes

This dish can be made ahead and tastes even better the next day. Perfect for meal prep or special occasions.

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