Welcome to a culinary adventure that will transport your taste buds straight to Belgium! Collins Mom-in-Law's Beef Carbonnade is not just a dish; it's a heartwarming experience that combines tender beef, crispy bacon, and the rich, complex flavors of Belgian ale. Perfect for cozy family dinners or impressing guests, this recipe promises to be a showstopper on your dining table. With just a few simple ingredients and a bit of patience, you can create a dish that’s bursting with flavor and sure to become a family favorite. Ready to dive into this delicious journey? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Belgian
Serves: 6 servings
Ingredients
- 3 pounds beef chuck, cut into cubes
- 4 slices bacon, chopped
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup Belgian ale
- 2 tablespoons brown sugar
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1-2 inch cubes, slice the onions, and mince the garlic. Chop the bacon into small pieces and set aside.
- In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until it is crispy and has rendered its fat, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels.
- In the same pot with the bacon fat, add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, about 4-5 minutes per batch. Remove the browned beef and set it aside with the bacon.
- Add the sliced onions to the pot and cook them in the remaining fat over medium heat until they are softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
- Once the onions are softened, add the minced garlic and cook for an additional minute until fragrant.
- Return the browned beef and bacon to the pot with the onions and garlic. Stir to combine all the ingredients.
- Pour in the beef broth and Belgian ale, scraping the bottom of the pot to release any browned bits. This will add depth of flavor to the dish.
- Add the brown sugar and thyme to the pot. Season with salt and pepper to taste. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer. Once it starts to bubble, reduce the heat to low, cover the pot, and let it cook for about 2 hours. Stir occasionally to ensure even cooking.
- After 2 hours, check the beef for tenderness. It should be fork-tender and easily shredded. If it needs more time, continue to simmer until it reaches the desired tenderness.
- Once the beef is tender, taste the carbonnade and adjust seasoning with additional salt and pepper if necessary.
- Serve the beef carbonnade hot, ideally with crusty bread or over mashed potatoes to soak up the rich sauce. Enjoy your meal!
Tips
- Choose the Right Cut of Beef: Opt for beef chuck, as it becomes incredibly tender during the slow cooking process. Avoid lean cuts, as they may dry out.
- Browning is Key: Take your time to brown the beef and bacon properly. This step enhances the flavor of the dish by adding depth through the Maillard reaction.
- Don’t Skip the Ale: The Belgian ale adds a unique flavor profile that sets this dish apart. If you’re not a fan of beer, you can substitute it with a non-alcoholic beer or additional beef broth, but the taste will be different.
- Adjust Seasoning: After simmering, taste the carbonnade and adjust the seasoning as needed. A little extra salt or pepper can elevate the dish significantly.
- Serve with Sides: This hearty stew pairs beautifully with crusty bread or creamy mashed potatoes, perfect for soaking up the delicious sauce.
- Make Ahead: Beef carbonnade tastes even better the next day! Consider making it a day in advance and reheating it for an even richer flavor.
- Garnish for Presentation: A sprinkle of fresh parsley or thyme before serving adds a pop of color and freshness to the dish.Enjoy the process and the delightful flavors of this Belgian classic!
Nutrition Facts
Calories: 717kcal
Carbohydrates: g
Protein: g
Fat: 37g
Saturated Fat: g
Cholesterol: 140mg
