Beef Carbonnade with Vegetables: Belgian Beef Stew

This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.
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  • Level: Intermediate
  • Total: 4 hr 5 min
  • Prep: 25 min
  • Cook: 3 hr 40 min
  • Yield: 6 servings
  • Nutrition Info
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2 tablespoons all-purpose flour, plus 1 teaspoon

1/2 to 3/4 teaspoon smoked paprika

1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks

Kosher salt and freshly ground black pepper

4 teaspoons olive oil

1 large onion, sliced, about 3 cups

4 cloves garlic, coarsely chopped

1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)

3 cups low-sodium beef broth

1 tablespoon molasses

Small bunch thyme sprigs

1 pound baby red skinned potatoes, halved or quartered if large

3 medium carrots, cut into 1-inch pieces (about 8 ounces)

2 medium parsnips, cut into 1-inch pieces (about 8 ounces)

1 teaspoon unsalted butter, melted

Chopped fresh parsley leaves, optional


  1. 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
  2. 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
  3. 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
  4. 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.