Nothing warms you up like a hearty stew! Beef Carbondale is the perfect recipe to enjoy local beef during cold winter days. Serve it over rice, potatoes and carrots, or simply on its own! Try it for yourself in this recipe featured in the 2025 Local Food Guide!
Yield: 8-10
Beef Carbondale
Ingredients
- 4 slices of bacon, diced
- 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- 2 medium yellow or white onions thinly sliced, approximately 5 cups
- 3 heaping Tbsp all purpose flour
- 1 cup beef broth
- 2 tsp white vinegar
- 1 tsp brown sugar
- 1 Tbsp whole grain mustard
- 1⁄2 tsp paprika
- Fresh thyme, sage, and rosemary
- 1-2 bay leaves
- 1 bottle of light or dark ale of choice
- Fresh parsley for serving
Suggested Sides:
- Roasted carrots, celery, and potatoes
Instructions
- Prepare: Preheat oven to 325°F. In a Dutch oven, brown bacon over medium heat. Remove bacon from pot with slotted spoon, and set aside. Add in beef, and season with salt and pepper. Cook for approximately 3 minutes on each side, browning the beef. Add minced garlic and stir until fragrant, about 30 seconds to 1 minute. Remove the beef with a slotted spoon and add in onions. Cover and cook until translucent, about 10 minutes. Add in flour and cook for 2 minutes. Add broth, vinegar, brown sugar, mustard, herbs, paprika, and beer, and bring to a boil. Return bacon and beef to the pan, stirring to coat. Cover and bake for 2 hours or until the beef is tender.
- Sides: Serve with roasted carrots, celery, potatoes, and a sprinkle of fresh parsley.