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To make a great beef carbonnade stew, you need a few key ingredients. First, use 2 pounds of beef chuck. This cut is tender and has good flavor. Cut it into 1.5-inch cubes for even cooking. Next, you need 3 tablespoons of all-purpose flour to coat the beef. This helps to create a nice crust when you brown it.

Beef Carbonnade Stew (Carbonade)

Warm up your dinner table with a delicious Beef Carbonnade Stew that is as rich in flavor as it is in history! This hearty recipe combines tender beef, aromatic spices, and comforting vegetables for a meal that everyone will love. Discover essential ingredients, easy cooking steps, and tips for the perfect dish. Ready to make your kitchen smell amazing? Click through to explore the full recipe and enjoy a delightful cooking experience!
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Ingredients
  

2 pounds beef chuck, cut into 1.5-inch cubes

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

3 medium onions, sliced

4 cloves garlic, minced

4 cups beef broth

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 carrots, sliced

2 large potatoes, diced

2 bay leaves

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, coat the beef cubes with the flour, ensuring they are well-covered.

    In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the floured beef in batches, browning on all sides. Remove the browned beef and set it aside.

      In the same pot, add the sliced onions. Cook them, stirring occasionally, for about 5-7 minutes until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant.

        Return the beef to the pot. Pour in the beef broth, and stir to combine.

          Add the brown sugar, apple cider vinegar, Dijon mustard, thyme, salt, and pepper. Stir well to mix all the ingredients.

            Bring the stew to a gentle simmer, then add the sliced carrots, diced potatoes, and bay leaves.

              Cover the pot and let the stew cook on low heat for about 2-2.5 hours, stirring occasionally. The beef should be tender and the flavors well developed.

                Once cooked, remove the bay leaves. Taste the stew and adjust the seasoning if necessary.

                  Serve hot, garnished with chopped parsley for a fresh touch.

                    Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 6

                      - Presentation Tips: Serve the stew in individual bowls with a sprinkle of fresh parsley on top. Accompany with crusty bread for dipping in the rich broth.