The Stoic Carbonnade


  • 2 Tbs olive oil
  • 2 lbs beef (stewing beef), cubed
  • 3 slices of bacon, diced ¼ inch
  • 3 onions, chopped
  • 3 Tbs flour
  • 16 oz The Stoic
  • 16 oz beef stock or broth
  • 1 bay leaf
  • 1 Tbs brown sugar
  • 1 Tbs stone ground mustard
  • Salt & Pepper to taste


Generously season the cubed beef with salt and pepper. In a large thick bottomed pot, heat the oil on medium high to just smoking and add the beef. When meat is browned on all sides pull it out and set aside. Pour any remaining juices over the meat.

Place your pan back on the burner on medium heat and add your bacon, cooking until crisp. Using a slotted spoon scoop out the bacon (leave the grease in the pot) and add it to your meat that you held aside.

Turn the heat to medium low and add your chopped onions to the bacon grease and cook until it turns a nice golden brown, about 15 minutes. Stir often, this will slowly scrape up the fond that developed in the pan. Turn your heat to low and add the flour to the onions and mix it in well letting it cook for another minute, do not burn the flour, you just want to cook it out a bit.

Add the beer to the pan and stir until all the flour is incorporated. Now add the beef stock/broth, bay leaf and brown sugar, and turn heat to high, stirring often. When it comes to a boil turn it down to a light simmer and let it cook for about 2 hours or until the beef is very tender but not shredding. If it feels like it’s getting too thick you can add a little more water. The onions will have pretty much dissolved at this point; they act more as a thickener and sweetener in this recipe.

To finish the dish, add the stone ground mustard and salt and pepper to taste. Enjoy this tasty dish with a snifter of The Stoic.

Serves 4-6