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To make a great Beef Carbonnade Stew, you will need a few key ingredients. First, select 2 pounds of beef chuck. This cut is perfect for slow cooking and becomes very tender. Next, gather 2 tablespoons of olive oil for browning the beef.

Beef Carbonnade Stew (Carbonade)

Indulge in the warmth of Beef Carbonnade Stew, a hearty and flavorful dish that blends tender beef, fresh veggies, and rich Belgian beer. Perfect for cozy dinners, this recipe offers easy steps and tips for customization, ensuring every bite is delicious. Learn the best ingredients and cooking techniques to impress your family and friends. Ready to savor this classic stew? Click through for the full recipe and start cooking!
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Ingredients
  

2 lbs beef chuck, cut into 2-inch pieces

2 tablespoons olive oil

2 large onions, sliced

3 cloves garlic, minced

4 medium carrots, sliced

2 cups beef broth

2 tablespoons Dijon mustard

2 tablespoons brown sugar

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

4 slices of crusty bread, toasted (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks in batches, browning all sides. Remove the beef and set aside.

    In the same pot, add the sliced onions and cook until softened and caramelized, about 8–10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the sliced carrots and return the browned beef to the pot.

        In a separate bowl, mix together the beef broth, Dijon mustard, brown sugar, thyme, and bay leaf. Pour the mixture over the beef and vegetables in the pot.

          Bring to a boil, then reduce the heat to low and cover. Simmer the stew for about 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

            Remove the bay leaf, and season the stew with salt and pepper to taste. If desired, let the stew sit for 30 minutes before serving to allow the flavors to develop further.

              Serve the stew hot over toasted crusty bread, garnished with fresh parsley for added color and flavor.

                Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6