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    You are in: Home / Recipes / Beef Carbonnade (Beef & Beer Stew) Recipe
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    Beef Carbonnade (Beef & Beer Stew)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    PamLuvs2Cook's Note:

    This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.

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    Units: US | Metric


    1. 1
      In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
    2. 2
      In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
    3. 3
      Add tomato paste, garlic and flour, stir and cook for 2 minutes.
    4. 4
      Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
    5. 5
      Add thyme bundle and bay leaves along with cider vinegar.
    6. 6
      Add the cooked meat in with it's juices.
    7. 7
      Season to taste with salt & pepper. Bring to a good simmer.
    8. 8
      Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
    9. 9
      Cook for 2-2 1/2 hours in a 300º oven.
    10. 10
      Before serving remove thyme bundle and bay leaves.
    11. 11
      Serve over cooked egg noodles.

    Ratings & Reviews:

    • on November 22, 2010

      This is my new go to beef stew recipe. l use half the meat and add mushrooms, potatoes and carrots. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2007


      This is a great recipe! Just finished making it for the first time tonight - Mmmm! So simple & really 3 main ingredients but tastes complex & delish! Also I love stews that go into the dutch oven - no worries about sticking or burning! I found the recipe on-line & this was so close I chose to comment rather than post. I used really tough bottom round roast instead of blade steak. Instead of vegie oil I used 1/3 cup olive oil, heated until shimmering & browned the beef chunks (previously liberally seasoned with coarse salt & fresh ground pepper) in batches. Did not need more oil. Did not add extra salt with onions & sweated them about 10 to 12 minutes before adding pressed garlic cloves & flour & 1/2 teaspoon dried thyme with bay leaves & cooked 5 minutes or so before adding bases & water. Used 1 1/2 cups water with 3/4t each of beef & chicken base. Used a bottle of Newcastle brown ale (mmmm!). Cooked for 2 hrs in 300 degree F oven with lid on & an additional 1/2 hr with lid off. Served with extra wide egg noodles. Oh soooo Good - tender chunks of beef & awesome delectable sauce - with no stirring or futzing with! This is a keeper - bonus that I didn't have to type it into Zaar! Thanks PamLuvs2Cook for doing all the work! Next time I will add an additional 2 cups of onion before the final hour of cooking as the onions really melt in this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef Carbonnade (Beef & Beer Stew)

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 593.4
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 10.7 g
    Cholesterol 174.8 mg
    Sodium 391.4 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 2.3 g
    Sugars 6.9 g
    Protein 53.3 g

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