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The heart of beef carbonnade stew lies in its key ingredients. First, choose the best beef for carbonnade. I recommend beef chuck. It has the right amount of fat and flavor. Cut it into 1-inch cubes. This size helps the beef cook evenly and become tender.

Beef Carbonnade Stew (Carbonade)

Craving a soul-warming meal? Discover the art of making Beef Carbonnade Stew, a hearty dish that’s perfect for any occasion! This classic recipe blends tender beef, caramelized onions, and rich beer into a comforting stew bursting with flavor. Learn essential cooking tips, ingredient variations, and serving suggestions that will impress your family and friends.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

2 large onions, thinly sliced

3 cloves garlic, minced

3 cups beef broth

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 bay leaf

4 medium carrots, sliced

2 medium potatoes, diced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them in batches to the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set it aside.

    Sauté the Onions and Garlic: In the same pot, add the sliced onions and cook over medium heat until they are caramelized, about 10-15 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Combine Ingredients: Return the browned beef to the pot with the onions. Add the beef broth, brown sugar, apple cider vinegar, Dijon mustard, thyme, and bay leaf. Stir well to combine.

        Add Vegetables: Bring the stew to a boil, then reduce the heat to low. Add the sliced carrots and diced potatoes. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well blended.

          Final Seasoning: Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

            Serve: Ladle the beef carbonnade stew into bowls and garnish with chopped fresh parsley for a touch of color and freshness.

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

                Presentation Tips: Serve the stew in rustic bowls, optionally with a slice of crusty bread on the side for dipping. Adding a sprig of rosemary or thyme for garnish enhances the aesthetics.