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To make a great beef carbonnade stew, you need some key ingredients. First, start with 2 pounds of beef chuck. This cut is perfect for slow cooking. It becomes tender and juicy. Next, you’ll need onions and garlic. Use 2 large onions and 3 cloves of garlic. These add a rich flavor.

Beef Carbonnade Stew (Carbonade)

Experience the rich and comforting flavors of Beef Carbonnade Stew, a classic Belgian dish perfect for chilly nights. This hearty recipe is packed with tender beef, savory broth, and vibrant vegetables. With easy-to-follow cooking tips and variations to try, you'll impress your family and friends with this delicious comfort meal.
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Ingredients
  

2 lbs beef chuck, cut into 2-inch pieces

3 tablespoons olive oil

2 large onions, thinly sliced

3 cloves garlic, minced

4 cups beef broth

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 tablespoon Dijon mustard

2 teaspoons dried thyme

2 bay leaves

4 carrots, chopped

3 medium potatoes, diced

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large Dutch oven, heat the olive oil over medium-high heat. Add half of the beef pieces and sear them until browned on all sides. Remove beef and set aside. Repeat with the remaining beef.

    In the same pot, add the sliced onions and cook until caramelized and golden, about 10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the browned beef back into the pot along with the beef broth, balsamic vinegar, brown sugar, Dijon mustard, dried thyme, bay leaves, salt, and pepper. Stir to combine.

        Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally.

          After 1 hour, add the chopped carrots and diced potatoes to the pot. Stir well, then cover again and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.

            Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.

              Serve the stew hot, garnished with freshly chopped parsley for a pop of color.

                Prep Time: 20 minutes | Total Time: 2 hours 5 minutes | Servings: 6

                  - Presentation Tips: Ladle the stew into deep bowls and sprinkle with parsley. Serve with crusty bread on the side for dipping.