Beef Carbonnade (Beef & Beer Stew)

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

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

Ingredients Nutrition


  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. 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. Add tomato paste, garlic and flour, stir and cook for 2 minutes.
  4. Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
  5. Add thyme bundle and bay leaves along with cider vinegar.
  6. Add the cooked meat in with it's juices.
  7. Season to taste with salt & pepper. Bring to a good simmer.
  8. Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
  9. Cook for 2-2 1/2 hours in a 300º oven.
  10. Before serving remove thyme bundle and bay leaves.
  11. Serve over cooked egg noodles.


Most Helpful

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

MJMommy13 November 22, 2010

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.

Buster's friend December 15, 2007

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