Name: Beef Carbonnade Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Belgian
Ingredients: 1.5 kg beef short ribs (3.3 lbs), cut into individual ribs; ¼ cup all-purpose flour; 2 tbsp olive oil; 1 large carrot, diced; 2 brown onions, sliced; 300 g button mushrooms; 2 fresh garlic cloves, crushed; 2 tbsp tomato paste; 2 tbsp wholegrain mustard; Fresh thyme and rosemary (to taste); 350 ml beef broth; 500 ml beef stock

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Introduction

Beef Carbonnade is a rich and hearty Belgian stew featuring tender beef slow-cooked with aromatic herbs, mushrooms, and a touch of mustard. It’s perfect for cozy dinners and pairs wonderfully with crusty bread or mashed potatoes.

The image shows a deep white bowl filled with a dish that has two main parts: on the left, a scoop of creamy mashed potatoes with small green herbs sprinkled on top, soft and smooth in texture and pale yellow in color; on the right, a thick, dark brown beef stew with visible chunks of tender beef and translucent cooked onion slices mixed in a rich, glossy sauce that covers the meat and pools slightly at the bottom, creating a hearty and warm appearance. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 kg beef short ribs (3.3 lbs)
2 tbsp olive oil
¼ cup all-purpose flour
1 large carrot (diced)
2 brown onions (sliced)
300 g button mushrooms
2 tbsp tomato paste
2 fresh garlic cloves (crushed)
2 tbsp wholegrain mustard
Fresh thyme and rosemary
350 ml beef broth
500 ml beef stock
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 160°C (320°F).
Step 2: Cut beef into individual ribs and dust evenly with flour.
Step 3: Heat olive oil in a large casserole dish over medium-high heat. Brown the ribs in batches until golden on all sides. Remove and set aside.
Step 4: In the same dish, sauté the diced carrot, sliced onions, and button mushrooms for about 5 minutes until softened.
Step 5: Stir in the tomato paste and crushed garlic, cooking for 30 seconds to release the flavors.
Step 6: Add the beef broth and bring the mixture to a simmer.
Step 7: Season with wholegrain mustard, fresh thyme, and rosemary. Return the browned ribs to the pot, ensuring they are submerged in the liquid.
Step 8: Cover the casserole dish and bake in the preheated oven for about two hours, or until the beef is tender and falling off the bone.
Step 9: Before serving, season with salt and pepper to taste.

Tips & Variations

Use a sturdy casserole dish or Dutch oven for even heat distribution.
For extra depth, add a splash of Belgian beer when adding the broth.
Swap short ribs for chuck roast if preferred, adjusting cooking time accordingly.
Add a bay leaf along with the thyme and rosemary for a subtle herbal note.
Serve with mashed potatoes, egg noodles, or crusty bread to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich, dark brown beef stew that has visible chunks of tender beef and translucent cooked onions layered throughout the glossy sauce. On the left side of the bowl, there is a creamy mound of mashed potatoes, smooth with some small lumps, garnished with small green herbs on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, cuts like chuck roast or brisket work well for slow cooking, though cooking time may vary slightly. Choose cuts with good marbling for the best tenderness and flavor.

Do I need to soak the ribs before cooking?

No soaking is necessary. Simply dusting the ribs with flour before browning helps create a flavorful crust and slightly thickens the sauce during cooking.