Carbonnade with Collards

June 18, 2011

Carbonnade is a delicious Belgian stew traditionally made with beef, onions, and beer. This version from The Healthy Slow Cooker adds collard greens to make the dish a healthier, more balanced meal. Although collards are more popular in the south, they’re a perfect green to grow here in New York because of their hardiness. My dad has grown them in his garden every year since I was a kid, and they’re always one of the last surviving plants in the garden, lasting through several late-fall frosts! They have a coarser texture and more pronounced flavor than chard, but they are not as bitter as mustard greens. Make sure you remove the tough center stems before cooking.

For beef-based recipes, I prefer to use the lower heat setting and longer cooking time in my crock pot because the beef always turns out extremely tender (even the really cheap cuts)! Even though the recipe says to cut the beef into 1-inch cubes, it always falls apart into much smaller pieces by the time it’s finished. Be sure to brown the beef very well in the first step for the best flavor.

Carbonnade with collards

Serves 8


  • Olive oil
  • 2  pounds stewing beef or chuck roast, cut into 1-inch cubes
  • Salt and pepper
  • 3  large onions, thinly sliced on the vertical
  • 4  cloves garlic, minced
  • 1  teaspoon dried thyme leaves, crumbled
  • 2  tablespoons all-purpose flour
  • 1  tablespoon tomato paste
  • 2  cups dark beer
  • 1/2  cup chicken stock
  • 2  bay leaves
  • 1  tablespoon paprika, dissolved in 2 tablespoons cider vinegar
  • 8  cups thinly sliced (chiffonade) stemmed collard greens (about 2 bunches)


  1. Dry beef with paper towels and season well with salt and pepper. In a 12-inch skillet or large Dutch oven, heat 1 tablespoon of olive oil over high heat until just smoking. Add beef, in batches, and brown on all sides, adding more oil as necessary, about 7-10 minutes per batch. Transfer to slow cooker stoneware.
  2. Reduce heat to medium. Add onions and cook, stirring often, until softened, 3-5 minutes. Add garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until lightly browned, about 2 minutes. Stir in tomato paste. Add beer, chicken stock, and bay leaves and bring to a boil. Cook, stirring, for 1 minute, scraping up all browned bits. Transfer to slow cooker stoneware and stir well.
  3. Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender. Add paprika solution and stir well. Add collard greens in batches and stir to submerge. Cover and cook on high for 30 minutes, or until collards are tender. Discard bay leaves. Serve over cooked egg noodles.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: