Beef Carbonnade Recipe

Beef Carbonnade Recipe
Staff Writer
Beef  Cubes


Beef Cubes

This is Chef Wiedmaier’s take on a traditional beef carbonnade, a Belgian sweet-sour beef and onion stew typically made with beer, and seasoned with thyme and bay leaves. At his restaurant, Wiedmaier uses Antigoon, his own beer that is custom brewed for him and available at his restaurants (Brasserie Beck, Brabo and more).


  • 1 pound top round of beef, cubed
  • Salt and pepper
  • Flour, for dusting
  • ¼ cup clarified butter
  • ½ cup applewood-smoked bacon
  • 2 carrots peeled and cubed
  • 1 large yellow onion, largely diced
  • 15 pearl onions
  • 5 cloves garlic, chopped finely
  • 1 tablespoon fresh thyme leaves
  • 1 bottle Kasteel beer
  • 1 bottle Chimay red beer
  • ½ bottle Cabernet Sauvignon
  • 2 cup reduced veal stock (or beef stock)
  • 1 pound cremini or button mushrooms, cleaned with stems on
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • One bunch fresh parsley, chopped finely, for garnish
  • 1 package egg noodles, cooked according to package instructions


Season meat salt and pepper, dust in flour lightly. Add clarified butter to a large pot over medium-high heat and sear off meat. Remove meat and add bacon, carrots, yellow onions, pearl onion, garlic and thyme, lowering the heat to medium, and cook until golden brown and tender. Add ½ bottle of Kasteel, ½ bottle Chimay and reduce down to half. Add wine and meat and cook down by half. Add stock and cook until meat is very tender. Add mushrooms, butter and mustard. Cook noodles per instructions.

Place noodles in a large rimmed soup bowl. Spoon meat and vegetables over noodles and garnish with parsley. Serve with hot crusty bread and good ale.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.