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
Units
Scale
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
