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Beef Carbonnade Stew is rich and deep in flavor. The key to a great carbonnade is the beef. I prefer using beef chuck. This cut has a lot of fat and flavor. It becomes tender when cooked slowly. Other good options include brisket or round. These cuts hold up well during long cooking.

Beef Carbonnade Stew (Carbonade)

Warm your heart with beef carbonnade stew, a delicious and hearty comfort food everyone will love! This stew features tender beef, sweet onions, crunchy carrots, and aromatic spices, making it perfect for cozy dinners. In this article, discover the key ingredients, easy cooking methods, and creative variations to elevate your dish. Click through to get the full recipe and impress your family with this delightful meal that’s bursting with flavor!
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Ingredients
  

2 lbs beef chuck, cut into 2-inch cubes

3 tablespoons olive oil

2 medium onions, sliced

3 cloves garlic, minced

4 medium carrots, chopped

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

4 cups beef broth

2 bay leaves

1 teaspoon thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Remove and set aside.

    Sauté Onions and Garlic: In the same pot, add the sliced onions and sauté for about 5 minutes, or until they become translucent. Add the minced garlic and sauté for an additional minute until fragrant.

      Add Carrots and Seasonings: Stir in the chopped carrots, brown sugar, and apple cider vinegar. Cook for another 3-4 minutes, allowing the flavors to meld.

        Combine Ingredients: Return the browned beef to the pot. Pour in the beef broth and add the bay leaves, thyme, smoked paprika, salt, and pepper. Stir to combine all ingredients.

          Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors are well integrated.

            Finish with Mustard: Once the stew is cooked, stir in the Dijon mustard for a touch of tanginess. Taste and adjust seasoning if necessary.

              Serve: Discard the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 6

                  - Presentation Tips: Serve in rustic bowls with a slice of crusty bread on the side for dipping, or over a bed of creamy mashed potatoes for a heartier meal.