What kind of beer should I use for Beef Carbonnade with Mushrooms and Beer Recipe?

You can use any beer you enjoy, but typically a lager or a malty ale works best to complement the beef’s richness. I personally use lager for a balanced taste, but experimenting with stouts or wheat beers can create interesting flavor twists.

Can I make this recipe ahead of time?

Absolutely! In fact, the beef’s flavor deepens after sitting overnight in the fridge. Just store it in an airtight container and reheat gently the next day for a quick and delicious meal.

How do I know when the beef is tender enough?

The beef should feel very soft and fall apart easily with a fork. If after 2 hours of braising it’s still too firm, just pop it back in the oven for another 30 minutes. Patience is key for melt-in-your-mouth texture.

Can I thicken the sauce more?

Yes! After removing the ribs, simmer the sauce on the stove for a few minutes until it reduces and thickens. You can also stir in a little slurry of cornstarch and water if you want extra thick sauce, but usually, slow reduction works beautifully.

Beef Carbonnade with Mushrooms and Beer

Name: Beef Carbonnade with Mushrooms and Beer Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Belgian
Ingredients: 1.5 kg beef short ribs - trimmed; 1 large carrot diced; 2 brown onions sliced; 300 g button mushrooms (if small leave whole, or thickly sliced); 1 tablespoon fresh thyme leaves or 1 teaspoon dried; 1 tablespoon fresh rosemary finely chopped; 2 fresh garlic cloves crushed; 2 tablespoon olive oil; ¼ cup plain/all purpose flour; 150 g speck diced; 2 tablespoon tomato paste; 2 tablespoon wholegrain mustard; 350 ml beer (lager or any beer you enjoy); 500 ml beef stock; Salt & pepper to taste

Description

Beef Carbonnade is a rich and hearty Belgian stew featuring tender beef short ribs slowly cooked in beer and beef stock with aromatic herbs, mushrooms, and speck. This comforting dish is perfect for a cozy dinner and packed with deep, savory flavors.

Ingredients

Scale

Meat

1.5 kg beef short ribs - trimmed

Vegetables and Herbs

1 large carrot diced
2 brown onions sliced
300 g button mushrooms (if small leave whole, or thickly sliced)
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh rosemary finely chopped
2 fresh garlic cloves crushed

Other Ingredients

2 tablespoon olive oil
¼ cup plain/all purpose flour
150 g speck diced
2 tablespoon tomato paste
2 tablespoon wholegrain mustard
350 ml beer (lager or any beer you enjoy)
500 ml beef stock
Salt & pepper to taste

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Instructions

Preheat oven: Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) to prepare for baking the stew.
Prepare beef ribs: Cut the beef into individual ribs and dust them evenly with the plain/all-purpose flour to help with browning and thickening the sauce.
Brown the beef: Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. Fry the ribs in batches until well browned on all sides, adding extra oil if necessary. Remove the browned ribs to a plate.
Sauté vegetables and speck: In the same pot, add the diced carrot, sliced onions, mushrooms, and diced speck. Fry until the vegetables start to soften and develop color, scraping up any flavorful bits left from browning the meat.
Add aromatics: Stir in the tomato paste and crushed garlic cloves and cook for about 30 seconds to release their flavors into the mixture.
Deglaze with beer: Pour in the beer and bring the mixture to a simmer, allowing the alcohol to cook off and flavors to meld.
Season and combine: Add the wholegrain mustard, fresh thyme leaves, and chopped rosemary. Stir well, scraping the bottom of the pot to incorporate all the browned bits and flavor.
Add stock and beef: Pour in the beef stock and return the browned ribs, along with any resting juices, to the pot. Bring everything back to a simmer.
Bake the stew: Cover the casserole dish with a lid and bake in the preheated oven for 2 hours or until the beef is tender. Check for seasoning and add salt and pepper to taste.
Optional thickening: If a thicker sauce is desired, remove the ribs after cooking and simmer the sauce on the stovetop to reduce and thicken before serving.

Notes

For best flavor, brown the ribs well and don’t discard the browned bits at the bottom of the pot—they add great depth to the stew.
The weight of ribs includes bones, so you are getting plenty of meat in the dish.
You can substitute bacon for the speck if preferred.
Use any beer you enjoy, although lager is a good choice for a lighter flavor.
If the beef is not tender after 2 hours, continue baking for an additional 30 minutes.
To thicken the sauce, remove the ribs and reduce the sauce on the stove over medium heat until it reaches your desired consistency.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 50 g
Cholesterol: 150 mg