Description
Beef Carbonnade is a hearty and flavorful Belgian-inspired stew featuring tender beef short ribs braised in beer with vegetables, herbs, and savory seasonings. This dish offers rich, comforting flavors with a tender texture, perfect for a satisfying dinner that develops deep, complex tastes through slow oven braising.
Ingredients
Units
Scale
Meat and Flour
- 1.5 kg beef short ribs - trimmed (see notes)
- 1/4 cup plain/all purpose flour
Vegetables and Aromatics
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
- 2 garlic cloves, crushed
Sauces and Seasonings
- 2 tablespoons tomato paste
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, finely chopped
Liquids and Fats
- 2 tablespoons olive oil
- 350 ml beer
- 500 ml beef stock
Additional Seasonings
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 160°C (320°F). Ensure your oven is at the right temperature for slow braising.
- Prepare beef: Cut the beef into individual ribs if they are still whole. Dredge the ribs in the plain all-purpose flour, coating them evenly for browning and thickening the sauce.
- Brown the meat: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches, turning until they are well browned all over. Add more oil if necessary. Remove browned ribs and set aside.
- Sauté vegetables and speck: In the same pot, add the diced carrot, sliced onions, mushrooms, and diced speck. Fry until the vegetables begin to soften and develop some color.
- Cook garlic and tomato paste: Add the crushed garlic cloves and tomato paste to the vegetable mixture. Cook for about 30 seconds until fragrant, stirring frequently.
- Deglaze with beer: Pour in the beer, scraping the bottom of the pot to loosen any flavorful browned bits. Bring to a simmer and let it reduce slightly.
- Add seasonings: Stir in the wholegrain mustard, fresh thyme leaves, and chopped rosemary. Mix well, scraping any remaining flavorful bits from the base of the pot.
- Add beef stock and return ribs: Pour in the beef stock. Return the browned ribs to the pot along with any juices. Ensure the meat is partially submerged in the liquid.
- Braise in oven: Cover the pot with a lid and transfer to the preheated oven. Cook for approximately 2 hours, or until the beef is tender and falling off the bone. Check occasionally and add more stock or water if needed.
- Finish and serve: Taste and season with salt and pepper as desired. If the sauce needs thickening, remove the ribs once cooked and simmer the sauce on the stovetop until it reaches the preferred consistency. Serve hot with your choice of side.
Notes
- Colorful browning of the ribs adds flavor; don’t shy away from a good sear.
- The weight of the ribs includes the bones, which add richness to the dish.
- You can substitute bacon for speck for a different smoky flavor.
- Use any lager or preferred beer; darker beers will give a richer taste.
- If the beef isn’t tender after 2 hours, cook for an additional 30 minutes.
- For a thicker sauce, simmer off excess liquid after removing the ribs.
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
