Description
A hearty Belgian stew with beef, mushrooms, and thyme, simmered in dark beer for the ultimate comfort food.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup dark beer (like a Belgian ale)
- 2 cups beef broth
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- 1 bay leaf
- Fresh parsley, chopped for garnish
Instructions
- Prep the beef: Season your beef chunks generously with salt and pepper.
- Sear the beef: In a large Dutch oven, heat the olive oil over medium-high heat and add beef in batches for about 5 minutes.
- Sauté the onions and garlic: Add sliced onions and cook until caramelized, about 8-10 minutes, then add minced garlic.
- Add the mushrooms: Toss in the sliced mushrooms and cook for 5-7 minutes until browned.
- Stir in tomato paste: Cook for 1-2 minutes until it darkens in color.
- Deglaze with beer: Pour in the dark beer and scrape up the brown bits from the pot, then simmer for 5 minutes.
- Return the beef: Add the seared beef and any juices, along with beef broth, bay leaf, and thyme.
- Simmer slowly: Cover and simmer for at least 120 minutes, stirring occasionally.
- Final adjustments: Once tender, taste and season with salt and pepper before removing bay leaf.
Notes
Serve with creamy mashed potatoes or crusty bread for soaking up the gravy. Leftovers improve in flavor.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Carbonade Flamande, Belgian stew, comfort food