Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1 1/2-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, thinly sliced (about 1 ½ cups/ 210g )
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (24g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried bay leaf, crushed
  • 1 bottle (12 fl oz/ 355ml) Belgian dark ale (such as a Dubbel or Quadruple)
  • 1 cup (240 ml) beef broth or stock
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Season beef with salt and pepper. Sear in batches in hot oil in the Dutch oven until browned on all sides. Remove beef and set aside.
  2. Add the sliced onions to the Dutch oven and cook over medium heat, stirring occasionally, until deeply caramelized and golden brown (about 20-25 minutes). Add the garlic during the last minute.
  3. Stir in the flour, thyme, and bay leaf to the onions. Cook for 1 minute, stirring constantly.
  4. Gradually pour in the Belgian ale, scraping up any browned bits from the bottom of the pot. Add the beef broth, Dijon mustard, brown sugar, and red wine vinegar. Bring to a simmer.
  5. Return the seared beef to the Dutch oven. The liquid should almost cover the beef; add more broth if needed. Bring to a simmer, then reduce heat to low, cover, and braise for 2.5-3 hours, or until the beef is fork-tender. Carbonada requires time for braising.
  6. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaf before serving. Garnish with fresh parsley, if desired.