Beef Carbonnade

Ingredients for Beef Carbonnade

I always start with good quality beef short ribs for this recipe because they have the perfect ratio of meat to fat for braising. The marbling keeps everything moist during the long cooking time. For the beer, I recommend using a lager you’d actually enjoy drinking since the flavor concentrates as it reduces. My go-to is a smooth, not-too-bitter lager that won’t overpower the beef.

• 3.3 lbs beef short ribs (trimmed and cut into individual ribs)
• 2 tbsp olive oil
• ¼ cup all-purpose flour (for dusting)
• 1 large carrot (diced)
• 2 brown onions (sliced) – In my experience, slicing them rather than dicing gives better texture
• 10 oz button mushrooms (whole if small, thickly sliced if large)
• 5 oz speck or bacon (diced) – I usually use speck for deeper flavor, but bacon works great too
• 2 tbsp tomato paste
• 2 garlic cloves (crushed)
• 2 tbsp whole grain mustard – My preference is a grainy French mustard for authentic taste
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary (finely chopped)
• 1½ cups beer (lager recommended)
• 2 cups beef stock
• Salt and pepper to taste

Step-by-Step Instructions

I recommend taking your time with the browning step since that’s where most of the flavor develops. Those caramelized bits on the bottom of your pot are pure gold.

Step 1: Preheat your oven to 320°F. Dust the beef ribs lightly with flour, shaking off any excess. This helps create a beautiful crust and thickens the sauce later.

Step 2: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the ribs on all sides until deeply golden, about 3-4 minutes per side. Transfer to a plate and set aside. Don’t skip the browning step – that caramelization creates incredible depth of flavor.

Step 3: Add the carrot, onions, mushrooms, and speck to the same pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Stir in the tomato paste and garlic, cooking for another 30 seconds until fragrant.

Step 4: Pour in the beer and bring to a simmer, scraping up all those flavorful browned bits from the bottom of the pot with a wooden spoon. Let the beer reduce for 2-3 minutes.

Step 5: Add the mustard, thyme, and rosemary, stirring to combine everything. Pour in the beef stock and return the ribs along with any accumulated juices to the pot. Bring to a gentle simmer, then cover with a tight-fitting lid.

Step 6: Transfer to the oven and braise for 2 hours, or until the meat is fork-tender and nearly falling off the bone. If it’s not quite tender enough after 2 hours, give it another 30 minutes. Season with salt and pepper to taste before serving.

Perfect Pairings for Beef Carbonnade

This rich, savory stew pairs beautifully with sides that can soak up all that delicious sauce.

Creamy Mashed Potatoes: Classic and comforting, mashed potatoes are perfect for absorbing the beer-braised sauce. The smooth texture contrasts nicely with the tender meat.

Crispy Roasted Potatoes: Golden, crunchy roasted potatoes add textural contrast and work as edible spoons for scooping up every last bit of sauce.

Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley provide a lighter base that still captures the flavorful gravy without being too heavy.

Crusty French Bread: A warm baguette is essential for mopping up the sauce. The crispy exterior and soft interior make it perfect for this purpose.

Simple Green Salad: A fresh salad with vinaigrette cuts through the richness of the stew and adds brightness to balance the meal.

Storage & Serving Tips

Store leftover Beef Carbonnade in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious than the first serving.

Reheat gently on the stovetop over low heat, adding a splash of beef stock if the sauce has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. If you find the sauce too thin after cooking, remove the ribs and simmer the liquid on the stovetop for a few minutes to reduce and thicken.

This dish freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Pro tip: You can make this in a slow cooker by transferring everything to the slow cooker after step 5 and cooking on low for 6-8 hours instead of using the oven.

FAQs

Beef Carbonnade

Tender beef short ribs slow-cooked in beer with caramelized onions, mustard, and herbs. A Belgian comfort food classic.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Belgian, European

Calories: 519

Ingredients Equipment Method Notes

Ingredients

  

• 3.3 lbs beef short ribs trimmed and cut into individual ribs
• 2 tbsp olive oil
• 1/4 cup all-purpose flour for dusting
• 1 large carrot diced
• 2 brown onions sliced
• 10 oz button mushrooms whole if small, thickly sliced if large
• 5 oz speck or bacon diced
• 2 tbsp tomato paste
• 2 garlic cloves crushed
• 2 tbsp whole grain mustard
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 1 tbsp fresh rosemary finely chopped
• 1.5 cups beer lager recommended
• 2 cups beef stock
• Salt and pepper to taste

Equipment

• Large Dutch oven or flameproof casserole dish
• Wooden spoon
• Oven

Method

 

1. Preheat your oven to 320°F. Dust the beef ribs lightly with flour, shaking off any excess.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides until deeply golden, about 3-4 minutes per side. Transfer to a plate and set aside.
3. Add the carrot, onions, mushrooms, and speck to the same pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Stir in the tomato paste and garlic, cooking for another 30 seconds until fragrant.
4. Pour in the beer and bring to a simmer, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the beer reduce for 2-3 minutes.
5. Add the mustard, thyme, and rosemary, stirring to combine. Pour in the beef stock and return the ribs along with any accumulated juices to the pot. Bring to a gentle simmer, then cover with a tight-fitting lid.
6. Transfer to the oven and braise for 2 hours, or until the meat is fork-tender and nearly falling off the bone. If not tender enough after 2 hours, continue cooking for another 30 minutes. Season with salt and pepper to taste before serving.

Notes

The beer taste mellows during cooking. For thicker sauce, remove ribs and simmer sauce on stovetop to reduce. Can be made in slow cooker (6-8 hours on low) or on stovetop. Substitute beer with red wine and extra beef stock if preferred. Leftovers taste even better the next day.