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To make a great beef carbonnade stew, you need a few key ingredients. First, beef chuck is the best cut. It has the right amount of fat and flavor. You can also use brisket or round, but chuck gives the best taste.

Beef Carbonnade Stew (Carbonade)

Discover the comforting flavors of Beef Carbonnade Stew, a savory dish that warms the heart and belly. Learn essential cooking tips and tricks to create this traditional Belgian delight, made with tender beef, aromatic herbs, and rich broth. Whether you're a beginner or an experienced cook, this recipe offers creative variations to suit your taste. Click through now for the full recipe and start your journey to savory perfection!
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

3 tablespoons olive oil

2 large onions, sliced

4 cloves garlic, minced

4 medium carrots, sliced into rounds

2 cups beef broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

3 bay leaves

2 tablespoons mustard (preferably whole grain)

4 slices whole-grain bread (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.

    Season the beef cubes with salt and pepper. In batches, sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the beef and set aside.

      In the same pot, add the sliced onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

        Add the sliced carrots and cook for an additional 3-4 minutes.

          Return the seared beef to the pot.

            Pour in the beef broth and apple cider vinegar. Stir in brown sugar, dried thyme, dried rosemary, bay leaves, and mustard.

              Bring the stew to a gentle boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally and adjust seasoning with salt and pepper if needed.

                Once the beef is tender and the stew has thickened slightly, remove from heat and discard the bay leaves.

                  While the stew is resting, toast the whole-grain bread.

                    Serve the beef carbonnade stew hot in bowls, garnished with fresh parsley and with crusty toasted bread on the side for dipping.

                      Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6