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Beef Carbonnade Stew (Carbonade)

Discover the ultimate comfort food with our delicious Beef Carbonnade Stew recipe! Perfect for chilly evenings, this hearty dish combines tender beef, sweet onions, and flavorful herbs for a meal that warms the heart. Learn essential cooking techniques and fun variations to personalize your stew. Ready to elevate your cooking game? Click through for the full recipe and get ready to savor this classic dish!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 tablespoons olive oil

2 large onions, sliced

3 cloves garlic, minced

3 cups beef broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons Dijon mustard

1 teaspoon dried thyme

2 bay leaves

4 medium carrots, sliced

2 medium potatoes, diced

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches and sear on all sides until browned. Remove the beef and set aside.

    In the same pot, add the remaining olive oil and sauté the sliced onions until golden and caramelized, about 8-10 minutes. Stir occasionally to avoid burning.

      Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.

        Return the beef to the pot and sprinkle in the brown sugar, stirring until dissolved.

          Pour in the beef broth, apple cider vinegar, and add the Dijon mustard, stirring to combine. Bring to a simmer.

            Add the dried thyme, bay leaves, sliced carrots, and diced potatoes. Season with salt and pepper.

              Cover the pot and let the stew simmer on low heat for about 2 hours, stirring occasionally, until the beef is tender and the flavors meld together.

                Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

                  Serve hot, garnished with freshly chopped parsley.

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6-8

                      - Presentation Tips: Serve the stew in rustic bowls, topped with a sprinkle of fresh parsley, and accompany with crusty bread for dipping.