Can I use a different cut of beef for this recipe?

While beef short ribs are ideal because of their bone and fat content that creates a rich sauce, you can also use chuck beef in chunks if short ribs aren’t available. Just ensure it’s a cut suitable for slow braising.

What type of beer should I use in Beef Carbonnade with Beer and Herbs Recipe?

I recommend using a lager or amber beer for a balanced flavor, but really any beer you enjoy drinking works. Avoid very bitter IPAs as they may overpower the dish’s flavor.

Can I make this recipe in a slow cooker?

Yes! After browning the ribs and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender. Just add the beer, stock, and herbs as usual.

How can I thicken the sauce if it’s too thin?

If the sauce is thinner than you like, simply remove the ribs after cooking and simmer the sauce on the stove for a few minutes until it thickens to your preference.

Beef Carbonnade with Beer and Herbs

Name: Delicious Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: Belgian
Ingredients: 1.5 kg beef short ribs - trimmed; 1 large carrot diced; 2 brown onions sliced; 300 g button mushrooms if small leave whole, or thickly sliced; 2 fresh garlic cloves crushed; 2 tablespoon olive oil; ¼ cup plain/all purpose flour; 150 g speck diced; 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; 500 ml beef stock; salt & pepper to taste

Description

Beef Carbonnade is a hearty, slow-braised Belgian stew made with tender beef short ribs cooked in beer and aromatics to create a rich, flavorful dish perfect for cozy dinners.

Ingredients

Scale

Meat

1.5 kg beef short ribs - trimmed

Vegetables

1 large carrot diced
2 brown onions sliced
300 g button mushrooms if small leave whole, or thickly sliced
2 fresh garlic cloves crushed

Other

2 tablespoon olive oil
¼ cup plain/all purpose flour
150 g speck diced
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
500 ml beef stock
salt & pepper to taste

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Instructions

Preheat Oven: Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) to prepare for slow cooking the beef carbonnade.
Prepare Beef: Cut the beef short ribs into individual ribs and dust them evenly with plain/all-purpose flour to help with browning and to thicken the sauce later.
Brown Beef: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches until they are well browned on all sides, adding more oil if needed. Remove browned ribs to a plate and set aside.
Cook Vegetables and Speck: In the same pot, add diced carrot, sliced brown onions, button mushrooms, and diced speck. Fry these until the vegetables start to soften and develop flavor.
Add Tomato Paste and Garlic: Stir in the tomato paste and crushed garlic cloves, cooking for about 30 seconds to release their aromas.
Add Beer: Pour in the beer and bring the mixture to a simmer to deglaze the pot and incorporate all the browned bits sticking to the base.
Season and Add Herbs: Stir in wholegrain mustard, fresh thyme leaves, and finely chopped fresh rosemary. Scrape the base of the pot to lift any flavorful bits.
Add Stock and Beef: Pour in the beef stock, return the browned beef ribs along with any accumulated juices back into the pot, and bring everything to a simmer.
Bake: 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

When browning the ribs, ensure they develop deep color as this adds rich flavor to the dish.
The 1.5 kg weight of ribs includes the bones.
Bacon can be used as a substitute for speck if desired.
Use any beer you enjoy; lager works well for this recipe.
If the beef isn't tender after 2 hours, bake for an additional 30 minutes.
For a thicker sauce, remove ribs after cooking and simmer the sauce on the stove until reduced.
Calorie counts are estimates and may vary depending on specific ingredients and cooking methods.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 48 g
Cholesterol: 140 mg