In case I haven’t given you enough options for Saint Patrick’s Day, here’s another one: Extra Stout Beef Carbonnade. Who needs corned beef when you can slow braise chunks of chuck roast in Guinness, right?
Right! Carbonnade ? la Flamande is actually a Flemish beef stew. But really it’s so much more. Big chunks of seared and simmered beef in a velvety sauce. It’s deep, rich and malty with onions that are cooked so long, they practically melt into the gravy.
And let’s talk about the gravy. It’s not some thin, watery, afterthought. No. This sauce is layered with flavor. I used Guinness Extra Stout – which is described as having a perfect rounded flavor of bitter and sweet along with some beef broth and just a smidge of tomato paste (not usually called for, but I like the mellow sweetness it adds.)
Simmering the sauce with the beef, onions and herbs in a low oven for two hours, concentrates the flavors and fills the whole house with the most mouth-watering aromas! This is the ultimate beef stew!
After braising for an hour and fifteen minutes, add the chunks of carrots and return the covered pot to the oven. The carrots will cook to a perfect tenderness without becoming mushy or disintegrating into the sauce.
The finished product is a hearty stew with a rich, velvety sauce, that you simply can’t get enough of. Serve it with boiled red potatoes or cooked egg noodles and some Irish Soda Bread to soak up every bit of that lush gravy. I didn’t have to call Scott to the table tonight – the carbonnade did it for me!
- 1 tablespoon butter
- 2 tablespoon olive oil, divided
- 2 pounds stew beef (chuck, cut into large chunks), dried with paper towels
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 3 medium onions, peeled and sliced root to tip into 1/2" slices
- 2 tablespoons flour
- 2 1/4 cups Guinness Extra Stout (about 1 1/2 beers)
- 3/4 cup low sodium beef broth
- 1 tablespoon tomato paste
- 6 medium carrots, peeled and cut into 1" chunks
- 1/4 cup chopped parsley for garnish
- boiled red potatoes
- buttered egg noodles
- Preheat the oven to 325°.
- Sprinkle the chunks of beef with 1/2 teaspoon salt and the pepper. Heat the butter and oil over medium high heat in a large dutch oven. Add the chunks of beef and brown them all over, turning occasionally with tongs. Transfer the meat to a shallow bowl. If there is significant liquid in the pot, pour it over the beef.
- Add the remaining tablespoon of olive oil to the dutch oven. When oil is hot, add the onions and remaining 1/4 teaspoon kosher salt. Stir to combine and cook the onions over medium heat, until they are softened and start to take on some color. about 10 minutes. Sprinkle the flour over the onions and stir until well combined and flour doesn't appear dry anymore. Add the beer, beef broth and tomato paste. Stir to combine.
- Transfer the beef back to the pot along with any accumulated drippings. Add the bundle of thyme and bay leaves. Place the lid on the pot and braise in the oven for one hour.
- Stir the carrots into the pot and continue to braise, covered for one hour. Taste for seasoning and add additional salt or pepper if desired. Sprinkle with chopped parsley.
- Serve with boiled red potatoes or buttered noodles.