Beef Carbonnade

Ingredients

• 1 kgstewing beef
• 1 bottleDarling Native Ale
• 3 clovesgarlic, lightly crushed
• 2bay leaves
• 3 tbspseasoned flour
• 6 tbspvegetable oil
• 100 gstreaky bacon, diced
• 2 largeonions, sliced
• 1 tbspbrown sugar
• 375 mlbeef stock
• 2 sprigsfresh thyme
• 1 tspblack peppercorns
• To servechopped parsley and boiled potatoes

Instructions

1. 1

   Marinate the beef

   Cut the beef into bite-sized chunks and put it in a non-reactive bowl with the ale, garlic and bay leaves. Cover and leave to marinate overnight.

2. 2

   Brown the beef

   Heat the oven to 160°C. Warm half the oil in a heavy-based saucepan that can go in the oven, if possible. Pat the beef dry with paper towels, coat it in the seasoned flour and set the marinade liquid aside. Brown the beef in batches, then lift it out of the pan.

3. 3

   Braise in the oven

   Add the remaining oil to the pan and brown the onions. Stir in the brown sugar and let it caramelise slightly. Return the beef to the pan, then add the reserved marinade, garlic, bay leaves, stock, thyme and peppercorns. Cover and cook in the oven for 2–2½ hours, until the beef is soft. Check every hour that the liquid has not cooked away; add a little water or another splash of ale if needed.

4. 4

   Garnish and serve

   Scatter over the chopped parsley and serve with boiled, buttered potatoes.

What is beef carbonnade?

Carbonnade is a slow-cooked beef dish associated with Belgian and northern French cooking, where beer is often used to braise the meat. This version uses ale, onions and herbs for a savoury stew with a lightly sweet note from brown sugar.

The overnight marinade gives the beef time to take on the ale and aromatics, while a covered oven braise makes the meat tender. Boiled potatoes are a simple partner for the rich cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 52g protein, 43g carbs, 52g fat.

The beef and bacon provide most of the protein, while the flour, ale and potatoes contribute carbohydrates. The vegetable oil, bacon and any butter on the potatoes account for much of the fat. Serve a moderate portion of potatoes alongside the stew and add vegetables such as greens to round out the plate.

The ale marinade

Ale: use the listed bottle and marinate the beef with the garlic and bay leaves overnight in a non-reactive bowl. Keep the bowl covered while it rests.

Reserved liquid: drain the marinade into the pan when the recipe calls for it, rather than discarding it. The garlic and bay leaves go back in with the liquid.

Browning the beef

Dry surface: pat the beef thoroughly dry before coating it in seasoned flour; excess moisture can slow browning.

Small batches: brown the meat in batches so it has room to colour. Crowding the pan can make the beef release liquid instead of browning well.

Building the sauce

Onions and sugar: brown the sliced onions first, then add the brown sugar and let it caramelise slightly. Keep an eye on it so it colours without catching.

Braising liquid: add the stock and reserved marinade with the herbs and peppercorns. The covered pan keeps the beef cooking gently in the liquid.

How to judge doneness

Tender beef: begin checking after 2 hours; the meat is ready when it is soft rather than chewy. If it needs longer, keep it covered and continue cooking.

Liquid level: check the pan every hour as directed. If the liquid has reduced too far, add a little water or another splash of ale.

Timing and equipment

The hands-on stages are brief, but the method requires an overnight marinade and 2–2½ hours in the oven. Plan for those resting and cooking times even though the listed total time is 20 minutes.

Oven-safe pan: use a heavy-based saucepan that can be transferred to the oven. If yours is not oven-safe, the recipe does not specify an alternative, so check your cookware before starting.

What to serve with it

Potatoes: serve the stew with boiled potatoes, buttered as directed, to soak up the ale-rich sauce.

Parsley: finish with chopped parsley just before serving for a fresh, herbal contrast.

Recipe notes & tips

• Marinate the beef overnight in a non-reactive bowl, as the ale is acidic.
• Pat the beef dry before flouring it to help it brown.
• Brown the beef in batches rather than packing it tightly into the pan.
• Use an oven-safe heavy-based saucepan so you can move it straight into the oven.
• Check the braise every hour and top up the liquid if it has reduced too much.
• Boil the potatoes while the stew is nearing the end of its cooking time.

Variations

• Different ale: use another bottle of ale if Darling Native Ale is unavailable.
• More herbs: add extra fresh thyme for a stronger herbal note.
• Coarser sauce: leave the onions in larger slices so they remain more distinct after braising.
• Extra parsley: scatter more chopped parsley over each serving for a fresher finish.

Common mistakes to avoid

• Skipping the marinade: the recipe relies on an overnight rest, so allow time before cooking.
• Wet beef: moisture can hinder browning; pat the chunks dry before flouring.
• Crowded pan: the beef may steam rather than brown; cook it in batches.
• Sugar catching: brown sugar can burn if left unattended; let it caramelise only slightly.
• Liquid cooking away: check the pan every hour and add water or a splash of ale if needed.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the sauce has thickened too much.

Frequently asked questions