Beef Carbonnade Recipe
A rich and hearty Beef Carbonnade recipe featuring tender beef short ribs slow-baked with caramelized onions, mushrooms, and aromatic herbs in a savory beef broth. This classic Belgian-inspired stew is perfect for cozy dinners, delivering deep flavors and melt-in-your-mouth meat.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Belgian
Ingredients
Scale
Beef and Coating
- 1.5 kg beef short ribs (3.3 lbs), cut into individual ribs
- ¼ cup all-purpose flour
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms
- 2 fresh garlic cloves, crushed
Other Ingredients
- 2 tbsp tomato paste
- 2 tbsp wholegrain mustard
- Fresh thyme and rosemary (to taste)
- 350 ml beef broth
- 500 ml beef stock
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F) to get it ready for slow baking the dish.
- Prepare the Beef: Cut the beef short ribs into individual ribs and lightly dust each piece with all-purpose flour. This helps in browning and thickening the sauce later.
- Brown the Ribs: Heat the olive oil in a large casserole dish over medium-high heat. Brown the ribs in batches without crowding the pan to achieve a good sear on all sides. Remove the ribs once browned and set aside.
- Sauté Vegetables: In the same casserole dish, add the diced carrot, sliced onions, and button mushrooms. Cook for about 5 minutes until the vegetables soften and onions become translucent.
- Add Tomato Paste and Garlic: Stir in the tomato paste and crushed garlic cloves, cooking for approximately 30 seconds to release their flavors.
- Add Liquids and Herbs: Pour in the beef broth, bringing the mixture to a simmer. Season with wholegrain mustard, fresh thyme, and rosemary. Return the browned ribs to the casserole, nestling them into the liquid and vegetables.
- Bake the Stew: Cover the casserole dish tightly and place it in the preheated oven. Bake for about two hours or until the beef is tender and falling off the bone.
- Final Seasoning and Serve: Remove the dish from the oven, season with salt and pepper to taste, and serve hot with your choice of sides.
Notes
- For extra depth of flavor, you can marinate the ribs in mustard and herbs a few hours before cooking.
- Using a heavy, oven-safe casserole dish like a Dutch oven works best for even cooking.
- Leftovers taste even better the next day after the flavors meld.
- This dish pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
- If you prefer a thicker sauce, reduce the cooking liquid on the stovetop after baking.
Keywords: Beef Carbonnade, Belgian Stew, Slow-Baked Beef, Comfort Food, Beef Short Ribs
Find it online: https://islawhite.com/beef-carbonnade-recipe/
