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Beef Carbonnade

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Makes: 6 servings adjust
Hearty Belgium beef stew. Serve with egg noodles tossed with butter, sauteed apples or sweet potato and carrot puree.



  • 1 pound Sliced Bacon

Step 1

Coarsely dice the bacon and saute it in a large skillet until crisp and brown.


  • 1 cup Unbleached All-Purpose Flour
  • 1 tablespoon Dried Ground Thyme
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Fine Ground Black Pepper

Step 2

Stir together on a plate the flour, thyme, salt and pepper. Roll the cubes of meat in the mixture until well-coated. Shake off excess and place cubes on a plate.


  • 2 pounds Yellow Onion, @ 2 onions, peeled and thinly sliced
  • 1 tablespoon Sugar

Step 3

Add onions to the skillet nad cook them in the rendered bacon fat until tender, about 20 minutes. Uncover the skillet, raise the heat, and sprinkle the onions with the sugar. Toss and stir them until they are well browned. Transfer the onions to a strainer set over a bowl and let stand while you prepare the beef.

Step 4

Press the onions with the back of a spoon to extract as much cooking fat as possible. Add additional fat in the form of vegetable oil if it appears you do not have enough for proper browning of the beef. Be sparing, however, or your stew will be greasy!


  • 2 cups Amber Ale
  • 3 pounds Beef Stew Cube

Step 5

Put dutch oven on high heat. Add cooking fat to oven. Add 6-8 cubes of beef at a time to brown. Do not overcrowd. Pre-heat oven to 325. Pour beer into dutch oven. Add browned beef cubes to the dutch oven along with bacon and sauteed onions. Bring to a simmer on the stove. Cover and set on the middle rack of the oven. Cook for 1.5 hours, stirring occasionally or until stew is reduced and thickened and meat is tender. Should be at moderate simmer throughout cooking process. Serve warm.
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