Description
Beef Carbonnade is a hearty and flavorful Dutch-inspired stew featuring tender beef short ribs slow-cooked in beer with vegetables, herbs, and smoky speck. This comforting dish boasts rich, savory flavors with a tender texture, perfect for a satisfying family dinner or special occasion.
Ingredients
Units
Scale
Meat and Vegetables
- 1.5 kg beef short ribs – trimmed (see notes)
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
Pantry Staples & Seasonings
- 2 tablespoons olive oil
- 1/4 cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, finely chopped
Liquids
- 350 ml beer (lager or your favorite)
- 500 ml beef stock
Salt & Pepper
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven: Preheat your oven to 160°C (320°F). This ensures a steady, gentle heat ideal for slow-cooking the beef until tender.
- Prepare beef ribs: Cut the beef into individual ribs and dredge (dust) them thoroughly in the plain/all-purpose flour, which helps in browning and thickening the sauce later.
- Brown the ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Fry the ribs in batches until well browned all over, adding extra oil if needed. Once browned, remove the ribs to a plate and set aside.
- Sauté vegetables and speck: In the same dish, add the carrot, onions, mushrooms, and speck. Cook until the vegetables start to soften and develop some color, enriching the base flavor of the dish.
- Add tomato paste and garlic: Stir in the tomato paste and crushed garlic cloves to the vegetable mixture, cooking for about 30 seconds to develop their flavors.
- Deglaze with beer: Pour in the beer and bring to a gentle simmer, scraping up any flavorful browned bits stuck to the bottom of the pot.
- Add mustard and herbs: Stir in the wholegrain mustard, fresh thyme, and rosemary, mixing well to combine and lift any remaining flavors from the base of the dish.
- Incorporate beef stock and return ribs: Pour the beef stock into the dish. Return the browned ribs along with any juices back into the pot. Bring everything to a simmer.
- Cook in oven: Cover the dish with a lid and transfer to the preheated oven. Cook for about 2 hours, or until the beef is very tender. Check occasionally and add salt and pepper to taste.
- Finish and serve: If desired, remove the ribs once tender and simmer the sauce on the stovetop to thicken slightly. Serve hot, pairing with crusty bread or potatoes for a complete meal.
Notes
- Colorful browning during the initial frying adds flavor—don’t shy away from browning the ribs well.
- The weight of the ribs includes the bones; the meat yield will be less.
- Substitute bacon for speck if preferred.
- Any beer you enjoy can be used; lager is recommended for a clean flavor profile.
- If the beef isn’t tender after 2 hours, cook for an additional 30 minutes.
- To thicken the sauce after cooking, remove the ribs and simmer the sauce until desired consistency is reached.
Nutrition
- Serving Size: 1 bowl
- Calories: 640 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 130 mg
