Belgian Beer Beef Carbonnade
€19.75
Portion (1 person)
About this dish
A rich beef stew made with tender chuck and shin slow-cooked in Belgian brown ale. The sauce is dark and glossy, flavored with savory gochujang chili paste, dark soy sauce, and a sharp hit of Filipino spiced vinegar to balance the richness. It has a deep, malty umami taste with a mild lingering heat and a smooth finish from cold-whisked butter. This hearty stew is fully cooked and ready to be gently reheated and served with mashed potatoes or crusty bread. ⚠️ Allergens: Gluten (wheat and barley), Soy, Mustard, Dairy (butter).
Reviews
"The beef stew was absolutely fantastic! The sauce was so perfectly thick, I soaked up every last bit with my baguette. Will definitely order again!"
About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
How to Heat & Serve
Oven Method (Recommended)
150°C for 25 minutes
Transfer the carbonnade to an oven-safe dish or Dutch oven (the plastic container cannot go in the oven). Cover tightly with foil to prevent drying. Heat at 150°C for 20-25 minutes until steaming hot throughout, stirring once at the 15-minute mark. For an elevated presentation, serve directly from the oven dish at your table—it keeps the stew hot longer and looks impressive.
Microwave Method
Medium power for 6 minutes
Open the container lid and place it loosely back on top (not sealed tight—this allows steam to escape while retaining moisture). Microwave on medium power (50-70%) for 5-6 minutes until steaming hot throughout. Stir gently halfway through heating to ensure even temperature. Let stand for 1 minute before serving to allow the sauce to settle and thicken slightly.
Stovetop Method
Transfer to a heavy-bottomed saucepan or Dutch oven. Add 2-3 tablespoons of water or beef stock to prevent sticking. Heat over medium-low heat for 10-12 minutes, stirring gently every 2-3 minutes to prevent scorching. The stovetop method gives you the most control and allows the sauce to reduce slightly for extra richness if desired.
Chef-Quality Belgian Comfort Food Without the All-Day Commitment
Authentic Belgian carbonnade requires techniques most home cooks never master: searing beef until deeply caramelized to create hundreds of Maillard reaction compounds, deglazing with precision to capture every flavor molecule, then maintaining exact low temperatures for 3+ hours of braising. Our chef uses traditional French methods—the same techniques taught at Le Cordon Bleu—to transform tough cuts into fork-tender perfection. The fusion twist with Korean gochujang and Filipino spiced vinegar adds layers of fermented umami and bright acidity that would require sourcing specialty ingredients and understanding complex flavor balancing. This is culinary expertise you're buying, not just ingredients.
Skip the 3.5-hour cooking process of browning meat in batches, caramelizing onions to perfect sweetness, and monitoring slow-braising temperatures. Still serve the deep, malty richness of Belgian brown ale combined with the sophisticated heat of gochujang and the sharp brightness of spiced vinegar. Just 12 minutes from fridge to a restaurant-quality meal that impresses dinner guests or elevates a weeknight dinner. Perfect for cold evenings when you want soul-warming comfort food, hosting friends who appreciate creative fusion cuisine, or meal-prepping hearty dinners for the week ahead. The resealable container makes storage effortless, and the dish actually improves over 2-3 days as flavors meld.
Frequently Asked Questions
How do I reheat this Gochujang and Spiced Vinegar Belgian Beef Carbonnade?
Open the container lid and place it loosely back on top. Microwave on medium power (50-70%) for 5-6 minutes until steaming hot throughout, stirring halfway. Alternatively, transfer to an oven-safe dish and heat at 150°C for 20-25 minutes. The slow braise means gentle reheating preserves the tender texture perfectly.
How long will this stay fresh in my fridge?
Keep in the original resealable container at 4°C or below for 4-5 days. The rich sauce actually develops deeper flavors over the first 2-3 days. Always ensure the container is properly sealed between servings to maintain freshness and food safety.
Can I freeze this beef carbonnade?
Yes, the container is freezer-safe. Seal tightly and freeze for up to 3 months. Braised beef dishes freeze exceptionally well—the gelatin-rich sauce protects the meat from freezer burn. Thaw overnight in the refrigerator before reheating. The texture and flavor remain restaurant-quality after freezing.
What's the actual portion size?
Each order contains 2 main course portions packaged together in one container. Serves 2 people as a complete, hearty meal. Each portion includes generous chunks of tender beef in rich sauce—approximately 300-350g per person. This is a substantial Belgian stew meant to satisfy as your primary dinner dish.
Does this contain gluten or other allergens?
Yes, contains gluten from wheat flour and barley in the Belgian ale, soy from dark soy sauce and gochujang, mustard from Dijon, and dairy from butter. Not suitable for those with celiac disease, soy allergies, or dairy intolerance. The gochujang adds mild heat but is not a tree nut product.
What should I serve this with for drinks?
Pairs beautifully with Belgian Dubbel or brown ale—the malty sweetness echoes the beer in the sauce while the carbonation cuts through richness. For wine, try Côtes du Rhône or Malbec to match the umami depth. Non-alcoholic option: sparkling apple cider complements the sweet-savory balance perfectly.
Is this fully cooked and ready to eat?
Yes, this meal arrives fully cooked by our chef and ready to heat. The beef has been slow-braised for over 3 hours until fork-tender. You simply reheat and serve—no prep, no cooking, no cleanup beyond your plate. Restaurant-quality Belgian comfort food in just 12 minutes from fridge to table.
How authentic is this fusion carbonnade?
This respects traditional Belgian carbonnade technique—proper searing for Maillard reaction, slow braising in brown ale, cold-whisked butter finish—while incorporating Korean gochujang's fermented umami and Filipino vinegar's bright acidity. It's a chef's creative evolution of a heritage dish, not a replacement for the classic version.
Storage & Freshness
Refrigeration
Keep in the original resealable container in the refrigerator at 4°C or below. The container seals tightly, so there's no need to transfer to another dish or use plastic wrap. Stays fresh for 4-5 days. The rich sauce with vinegar and fermented ingredients acts as a natural preservative, and flavors actually deepen over the first 2-3 days.
Freezing
The container is freezer-safe for long-term storage. Seal tightly and freeze for up to 3 months. Braised beef dishes are ideal for freezing—the gelatin-rich sauce protects the meat from freezer burn and texture degradation. Thaw overnight in the refrigerator (never at room temperature for food safety). After thawing, reheat using any method above. The quality remains excellent.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •Belgian Dubbel or brown ale—the malty, slightly sweet profile mirrors the beer used in cooking while the carbonation cuts through the rich sauce and cleanses your palate between bites
- •Côtes du Rhône or Malbec—these medium to full-bodied red wines have enough structure to stand up to the umami depth from gochujang and soy sauce without overwhelming the nuanced spice
- •Sparkling apple cider (non-alcoholic)—the natural sweetness complements the caramelized onions while the effervescence provides the same palate-cleansing effect as beer or wine
- •Belgian Trappist ale like Chimay Rouge—for an authentic Belgian experience, this traditional pairing honors the heritage roots while the complex yeast flavors enhance the fermented notes from gochujang
- •Iced barley tea (non-alcoholic)—a Korean-inspired pairing that echoes the roasted, malty notes in the sauce while providing a refreshing contrast to the rich, warming stew