Beef Carbonnade

Name: Beef Carbonnade
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 1 pound top round beef, cut into 1-inch cubes; Salt to taste; Black pepper to taste; ¼ cup all-purpose flour, for dusting; ¼ cup clarified butter; ½ cup applewood-smoked bacon, chopped; 2 medium carrots, peeled and cut into 1-inch pieces; 1 large yellow onion, cut into large chunks; 15 pearl onions, peeled; 5 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 (12 oz) bottle Kasteel beer; 1 (12 oz) bottle Chimay red beer; ½ (750 ml) bottle Cabernet Sauvignon wine; 2 cups reduced veal or beef stock; 1 pound cremini or button mushrooms, cleaned with stems intact; 2 tablespoons butter; 1 tablespoon Dijon mustard; 2 tablespoons butter; 1 bunch fresh parsley, finely chopped, for garnish; 1 pound egg noodles, cooked according to package directions

Recipe GLPR63e1ddb043a006

Main Course

150 min

412 cal

Servings: 6

Stovetop

A rustic Flemish beef stew enriched with dark beer and red wine, featuring tender braised beef cubes, pearl onions, mushrooms, and bacon in a savory, deeply flavored sauce. The beef reaches a safe internal temperature of 160°F during the long braising process, making it fork-tender and perfect served over egg noodles with fresh parsley garnish.

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Ingredients

1 pound top round beef, cut into 1-inch cubes

Salt to taste

Black pepper to taste

¼ cup all-purpose flour, for dusting

¼ cup clarified butter

½ cup applewood-smoked bacon, chopped

2 medium carrots, peeled and cut into 1-inch pieces

1 large yellow onion, cut into large chunks

15 pearl onions, peeled

5 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 (12 oz) bottle Kasteel beer

1 (12 oz) bottle Chimay red beer

½ (750 ml) bottle Cabernet Sauvignon wine

2 cups reduced veal or beef stock

1 pound cremini or button mushrooms, cleaned with stems intact

2 tablespoons butter

1 tablespoon Dijon mustard

2 tablespoons butter

1 bunch fresh parsley, finely chopped, for garnish

1 pound egg noodles, cooked according to package directions

Directions

In a large bowl, season the beef cubes generously with salt and pepper. Lightly dust with flour, shaking off any excess. Set aside.
Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 3 to 4 minutes per batch. Transfer the browned beef to a plate.
In the same pot, cook the chopped bacon over medium heat until the fat renders and it begins to crisp, about 4 to 5 minutes. Add the diced carrot, large onion pieces, and minced garlic, stirring frequently until the vegetables soften and begin to caramelize, about 6 to 8 minutes.
Pour in both bottles of beer, scraping up any browned bits from the pot bottom with a wooden spoon. Add the wine, stock, thyme, and the browned beef with any accumulated juices. Bring to a gentle simmer.
Reduce heat to low, cover with a lid, and braise for 1 hour, stirring occasionally. The beef should be becoming tender. Meanwhile, melt 2 tablespoons of butter in a separate skillet over medium heat, add the pearl onions and mushrooms, and sauté until lightly golden, about 6 to 8 minutes. Set aside.
After 1 hour of braising, stir the sautéed pearl onions and mushrooms into the pot. Continue braising, covered, for another 30 to 45 minutes until the beef is fork-tender and has reached an internal temperature of 160°F when tested with a meat thermometer.
Remove from heat. Whisk the Dijon mustard together with 2 tablespoons of butter to form a smooth paste, then stir into the stew. This will help thicken and enrich the sauce slightly.
Taste and adjust seasoning with additional salt and pepper as needed. Serve the beef carbonnade over cooked egg noodles, garnished with fresh chopped parsley.

Comments

Grocery List Plus Editorial Staff4.25

Beef carbonnade is a Flemish braise that works well for Charlotte winters and scales easily for six. The ingredient list is solid at Harris Teeter or Kroger: beef chuck, beer, pearl onions, mushrooms, and thyme are all reliably stocked, and bacon adds richness without requiring a specialty hunt. The real cost driver is the beef (2–2.5 pounds of chuck at $5–6 per pound) and the two beers, pushing the total closer to $18–22, or about $3–4 per serving—reasonable for a special dinner but not a weeknight standby. Budget the full 150 minutes as stated: this is a true braise with initial browning, slow cooking for 90+ minutes, and a finishing pearl onion step; there is no hidden prep. The dish reheats beautifully and actually improves the next day, making it ideal for a make-ahead or planned leftover meal, though it does demand your attention for browning and the final mushroom-pearl onion sauté.