Belgian Beef Carbonnade

local_grocery_store Ingredients

• 3 pounds Beef Chuck Roast, cut into 1-inch cubes
• 4 Onions, sliced
• 8 slices Bacon, chopped
• 1/4 cup All-Purpose Flour
• 2 cups Dark Beer
• 2 cups Beef Broth
• 2 tablespoons Brown Sugar
• 2 tablespoons Dijon Mustard
• 2 sprigs Thyme, fresh
• 2 Bay Leaves
• to taste Salt
• to taste Black Pepper, freshly ground
• for serving Crusty Bread or Mashed Potatoes

restaurant_menu Method

1. 1.In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. 2.Season the beef cubes with salt and pepper. In the same pot with the bacon fat, brown the beef cubes in batches until well-browned on all sides. Remove the beef cubes and set aside.
3. 3.Add the sliced onions to the pot and cook until caramelized, about 10 minutes.
4. 4.Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly.
5. 5.Slowly pour in the beer and beef broth, stirring to combine and scraping any browned bits from the bottom of the pot.
6. 6.Return the beef cubes and crispy bacon to the pot. Add the brown sugar, Dijon mustard, thyme sprigs, and bay leaves. Stir to combine.
7. 7.Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.Taste and adjust the seasoning with salt and pepper, if needed.
9. 9.Serve the Belgian Beef Carbonnade hot with crusty bread or mashed potatoes.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a deeper flavor, marinate the beef cubes in the beer overnight before cooking.
• chevron_rightIf you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pot during the last 15 minutes of cooking.
• chevron_rightThis dish tastes even better the next day, so feel free to make it ahead of time and reheat before serving.
• chevron_rightDon't forget to pair it with a glass of your favorite Belgian beer!