Description
Beef Carbonnade is a classic Belgian stew featuring tender beef short ribs slow-cooked in beer, beef stock, and aromatic herbs, complemented by vegetables and savory speck. This hearty and flavorful dish is perfect for a comforting main course.
Ingredients
Scale
Beef and Coating
- 1.5 kg beef short ribs - trimmed
- ¼ cup plain/all purpose flour
Vegetables and Aromatics
- 1 large carrot - diced
- 2 brown onions - sliced
- 300 g button mushrooms - if small leave whole, or thickly sliced
- 150 g speck - diced
- 2 fresh garlic cloves - crushed
Liquids and Seasonings
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 tablespoon wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary - finely chopped
- 350 ml beer (lager recommended)
- 500 ml beef stock
- salt & pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) to prepare for the slow cooking process.
- Prepare Beef: Cut the beef short ribs into individual ribs and dust them thoroughly with plain/all-purpose flour to help develop a crust and thicken the sauce later.
- Braise Beef: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Brown the ribs in batches until well caramelized on all sides. Remove the browned ribs to a plate and set aside.
- Sauté Vegetables and Speck: In the same pot, add the remaining olive oil if needed, then add the diced carrot, sliced brown onions, button mushrooms, and diced speck. Fry until the vegetables begin to soften and the mushrooms release their moisture.
- Add Tomato Paste and Garlic: Stir in the tomato paste and crushed garlic cloves and cook for 30 seconds to develop their flavors.
- Deglaze with Beer: Pour in the beer and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot to add richness to the sauce.
- Add Seasonings and Herbs: Stir in the wholegrain mustard, fresh thyme leaves, and finely chopped rosemary. Mix well to combine all the flavors.
- Add Stock and Return Beef: Pour in the beef stock and then return the browned beef ribs, along with any resting juices, back to the pot. Bring to a simmer.
- Bake Covered: Cover the pot and place it in the preheated oven. Bake for 2 hours or until the beef is tender. Check seasoning and add salt and pepper to taste before serving.
Notes
- Ensure the ribs are browned well at the beginning, as this develops essential flavors and a rich base for the sauce.
- The 1.5 kg weight of the ribs includes bones, which contribute to the stew's richness.
- Speck can be substituted with bacon if desired.
- Use any beer you enjoy; lager works well but alternatives are fine.
- If the beef is not tender after 2 hours, return to the oven for an additional 30 minutes.
- To thicken the sauce, remove the ribs and simmer the sauce on the stove for a few minutes until the desired consistency is reached.
- Calorie values are approximate as ingredient brands and cooking methods may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 130 mg
