Ah, the delightful delight that is Beef Carbonnade, a luscious stew that takes us on a flavorful journey to the heart of Belgian cuisine. Imagine tender beef short ribs simmering gracefully in a rich broth made even more irresistible with a hint of your favorite beer. This dish is everything you’d want for a soul-warming meal, perfect for a cozy night in or as your star dish for a gathering under twinkling lights.
Why You’ll Love This Recipe
- Flavor Explosion: Every bite is a captivating mix of succulent beef and aromatic herbs.
- Perfect for Gatherings: Its hearty nature makes it a delightful centerpiece for any dinner table.
- Adaptable: Easy to tailor to your beer preferences and ingredient substitutes, like swapping speck for bacon.
Ingredients You’ll Need
To create this unforgettable Beef Carbonnade, you’ll need a medley of ingredients that each play a pivotal role in building the dish’s rich flavors. Each element contributes to the overall deliciousness, from the robustness of the beef ribs to the fresh zing of herbs.
- Beef Short Ribs: Opt for well-marbled cuts for a tender and flavorful result, ensuring the meat falls right off the bone.
- Olive Oil: This helps to brown the ribs, adding a rich dimension of flavor.
- Plain Flour: Dusting the ribs ensures a delightful crust and thickens the sauce.
- Carrot and Onion: These aromatics provide a sweet balance to the beef and beer.
- Button Mushrooms and Speck: The mushrooms add earthiness while speck gives a smoky depth.
- Tomato Paste and Garlic: Combine for a savory base packed with umami.
- Wholegrain Mustard, Thyme, and Rosemary: These herbs introduce a fragrant complexity that lifts the dish.
- Beer: Choose a lager or your favorite to enhance the stew’s richness.
- Beef Stock, Salt, & Pepper: Complete the stew with balance and seasoning.
Variations
Our Beef Carbonnade is delightfully versatile, allowing you to tweak it based on the ingredients you have or your personal taste. Here are some fun ways to make it uniquely yours while maintaining its hearty allure.
- Beer Swap: Try a darker stout for a richer flavor profile, or even a non-alcoholic beer if you prefer.
- Protein Options: Swap the beef short ribs for chicken thighs or even lamb for a different take.
- Vegetarian Twist: Replace the beef with a medley of root vegetables and portobello mushrooms for a meatless marvel.
How to Make Beef Carbonnade
Step 1: Prepare the Beef
Start by preheating your oven to 160°C / 320°F. Cut the beef into individual ribs and give them a thorough dusting in flour. This step is vital for that succulent, fall-off-the-bone texture that makes Beef Carbonnade irresistible.
Step 2: Brown the Ribs
Heat some olive oil in a large flameproof casserole dish. Brown the ribs in batches, ensuring each is seared wonderfully. Remember, the deeper the glaze on the ribs, the more flavorful your Carbonnade will be.
Step 3: Build the Base
Introduce your diced carrots, onions, mushrooms, and speck into the casserole dish. Sauté until the veggies begin to soften, soaking up all that beefy goodness left behind.
Step 4: Add Flavor Elements
Stir in the tomato paste and garlic, cooking just long enough to awaken the aromatic oils. Pour in the beer, savoring as it sizzles and melds with the veggies to form a delicious base.
Step 5: Bringing it All Together
Mix in the wholegrain mustard, thyme, and rosemary. Allow everything to simmer, then return the browned ribs and any resting juices to the pot. Pour in some beef stock, cover, and let it bake to perfection in the oven for about two hours.
Pro Tips for Making Beef Carbonnade
- Achieve a Deep Sear: Ensure your ribs are thoroughly browned for maximum flavor depth.
- Beer Choice Matters: Experiment with different beers to discover your favorite depth of flavor.
- Rest and Reheat: This dish tastes even better the next day, so make ahead if you have the time.
- Thickening the Sauce: For a thicker sauce, simmer it on the stove after cooking your ribs.
How to Serve Beef Carbonnade
Garnishes
A simple sprinkle of fresh parsley can add a splash of color and a hint of freshness that complements the rich, hearty flavors of Beef Carbonnade beautifully.
Side Dishes
Serve your Beef Carbonnade with creamy mashed potatoes, crusty bread, or buttery noodles. Each bite together becomes a heavenly hug of comfort and taste.
Creative Ways to Present
Consider serving this dish in shallow bowls, each portion garnished with a sprig of thyme or rosemary, or try presenting the beef atop a bed of steamed greens for added color and nutrition.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to three days, allowing the flavors to meld even further.
Freezing
Beef Carbonnade can be frozen for up to three months. Make sure it is fully cooled before placing in the freezer to maintain quality and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a little beef stock if needed to loosen the sauce, restoring its original sumptuousness.
FAQs
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Can I use a different type of meat for Beef Carbonnade?
Absolutely! While beef short ribs are traditional, you can use other cuts like chuck or even try lamb for a different flavor profile.
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What’s the best beer to use in Beef Carbonnade?
Lager is a safe choice thanks to its lightness, but feel free to experiment with stouts or ales to see how they complement the dish’s richness.
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Can I make Beef Carbonnade in a slow cooker?
Yes, you can transfer the browned ribs and sautéed veggies to a slow cooker, then add the remaining ingredients. Cook on low for 8 hours.
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What should I do if my sauce is too thin?
Simply remove the ribs and allow the sauce to simmer on the stovetop until it reaches your desired consistency.
Final Thoughts
Embark on your culinary adventure with Beef Carbonnade, a dish that promises comfort in every bite. Its blend of flavors is bound to warm your heart as much as it delights your palate. I hope you enjoy every savory morsel!
Print
Beef Carbonnade Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Belgian
Description
This hearty Beef Carbonnade is a traditional Belgian-inspired stew featuring tender beef short ribs slow-cooked with vegetables, beer, and aromatic herbs. Perfectly browned and simmered to perfection, it’s a comforting dish with rich flavors and a thick, savory sauce. Ideal for a cozy family dinner or special occasions, served with crusty bread or potatoes.
Ingredients
Meat and Vegetables
- 1.5 kg beef short ribs – trimmed (3.3 lbs)
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
Pantry Items
- 1/4 cup plain/all purpose flour
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoon wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, finely chopped
- 350 ml beer (lager or your favorite)
- 500 ml beef stock
Instructions
- Preheat oven: Preheat your oven to 160°C / 320°F to prepare for slow roasting.
- Prepare beef ribs: Cut the beef into individual ribs, then dust each with the plain/all-purpose flour to help thicken the sauce later.
- Brown the ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches until well browned on all sides, adding extra oil if necessary. Remove the browned ribs and set aside.
- Sauté vegetables and speck: In the same pot, add the diced carrot, sliced onions, mushrooms, and speck, frying until the vegetables start to soften and develop flavor.
- Add tomato paste and garlic: Stir in the tomato paste and crushed garlic cloves, cooking for about 30 seconds to release their aroma.
- Deglaze with beer: Pour in the beer and bring to a gentle simmer, scraping the browned bits from the bottom of the pot to incorporate flavor.
- Add herbs and mustard: Stir in the wholegrain mustard, thyme, and rosemary, mixing well and scraping the base to lift the flavors.
- Combine with beef stock: Pour in the beef stock, add the browned ribs along with any juices, and bring the mixture to a simmer.
- Cook in the oven: Cover the dish with a lid or foil and transfer it to the preheated oven. Bake for about 2 hours, or until the beef is tender and falling off the bone. If needed, cook an extra 30 minutes for extra tenderness.
- Final touches: Taste and season with salt and pepper. If you want a thicker sauce, remove the ribs and simmer the sauce on the stovetop until slightly reduced. Serve hot with crusty bread or potatoes.
Notes
- Brown the ribs thoroughly at the beginning to develop rich flavor; the browned bits at the bottom add depth to the sauce.
- The weight of ribs includes bones, so expect some shrinkage after cooking.
- Substitute bacon for the speck if preferred.
- You can use any type of beer you enjoy, with lager being a good choice.
- If the ribs are not tender after 2 hours, return to the oven for an additional 30 minutes.
- For a thicker sauce, simmer it on the stove after cooking the ribs for better consistency.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 125 mg
