Beer Braised Beef
Main · Serves 6
A Belgian-inspired carbonnade — beef braised low and slow in dark ale with caramelised onions until fork-tender. Rich but not heavy, with a sauce that carries malty depth and a brightness from vinegar and fresh herbs. The kitchen will smell extraordinary.
Prep: 30 minutes | Cook: 3 hours
Ingredients
| QTY | Description |
|---|---|
| 1kg | beef chuck or stew meat, cut into 5cm chunks |
| 4 | onions, finely sliced |
| 1 tbsp | butter |
| 1 tbsp | oil, for searing |
| 1 tbsp | vinegar |
| 1 tbsp | brown sugar |
| 1 tbsp | toasted flour (or plain flour) |
| 1 tbsp | capers |
| 4 tbsp | mixed fresh herbs (parsley, chives, tarragon, chervil), chopped |
| 400ml | dark Belgian beer (e.g. Chimay Grande Réserve) |
| 1 | bay leaf |
| — | a few sprigs of fresh thyme |
| — | salt and pepper, to taste |
| — | a little water, if needed |
Method
- Preheat the oven to 150°C (300°F).
- Pat the beef cubes very dry with paper towels and season generously with salt. This is essential for a good sear.
- Heat the oil in a large heavy oven-proof pot over high heat. Sear the beef in a single layer — in batches if needed — until deeply browned on all sides. Set aside on a plate.
- Add the butter to the same pot and reduce heat to medium-low. Add the onions and cook slowly for about 15 minutes, stirring occasionally, until soft, golden, and caramelised.
- Return the seared beef to the pot with the onions. Sprinkle over the flour and stir well for a minute to coat everything. Remove the beef and onions back to the plate temporarily.
- Build the braise in layers directly in the pot: a layer of beef, a layer of onions, a sprinkle of fresh herbs. Repeat until everything is used.
- Pour the vinegar over the top. Add the brown sugar, thyme sprigs, bay leaf, salt, and pepper. Pour in the dark beer and any resting juices from the beef plate. Add just enough water so the liquid barely covers everything.
- Cover the pot and braise in the oven for 3 hours. Do not open the lid during cooking.
- Remove from the oven. Discard the thyme stems and bay leaf. Stir gently and serve topped with fresh herbs and capers.
Notes
- For even deeper flavour, sear the beef and caramelise the onions the night before, refrigerate, then layer and braise the next day.
- The beer shapes the dish significantly — a dark Belgian ale or dubbel gives raisin-like depth; a stout adds chocolate notes; a brown ale is also excellent. Cook with something you'd drink.
- If the sauce is too thin after braising, remove the meat and reduce the liquid on the stovetop over medium heat until it reaches the desired consistency.
- Serve over creamy mashed potato, buttered egg noodles, or — for the full Belgian experience — with fries.
- Leftovers keep refrigerated for 3–4 days and freeze well for up to 3 months.