Beef Carbonnade
A hearty Belgian beef stew with tender short ribs, caramelized onions, and a rich beer broth.
Ingredients
- 1.5 kg beef short ribs trimmed
- 2 tbsp olive oil
- 0.25 cup plain/all purpose flour
- 1 large carrot diced
- 2 brown onions sliced
- 300 g button mushrooms small whole or thickly sliced
- 150 g speck diced
- 2 tbsp tomato paste
- 2 cloves garlic crushed
- 2 tbsp wholegrain mustard
- 1 tbsp thyme leaves fresh or 1 tsp dried
- 1 tbsp rosemary finely chopped
- 350 ml beer
- 500 ml beef stock
- salt & pepper to taste
Instructions
- Preheat oven to 160°C (320°F). Brown beef ribs in batches, then set aside. Sauté carrot, onions, mushrooms, and speck until softened.
- Add tomato paste and garlic; cook for 30 seconds. Stir in beer, mustard, thyme, and rosemary. Bring to a simmer.
- Add beef stock and return ribs to pot. Cover and bake for 2 hours until tender. Season with salt and pepper to taste.
Notes
Best served with crusty bread or mashed potatoes to soak up the flavorful broth.