Carbonnade de Boeuf or Seitan

Carbonnade de Seitan

Trees are blushing and there is a brisk note to the air in New England. Autumn is my favorite, and I’m taking time to appreciate the smell of the turning leaves and their soft clatter as they fall, our gardens winding down and the scent of the pine trees that line the back of our property as the cooler breezes waft through.

This is the perfect recipe to celebrate cooler months and our recent collaboration with Stone Corral Brewery on their deep, rich, chocolate-y maple porter. A twist on a classic Belgian recipe, we think this scrumptious wintry stew with the bittersweetness of the beer and the depth of unsweetened cocoa powder will knock your socks off! You can substitute any delicious chocolate stout or porter if you can’t find Stone Corral in your neck of the woods. Enjoy!

Overhead shot of two bowls of Carbonnade de Boef

Carbonnade de Boeuf or Seitan


2 cups seitan or beef chuck steak, trimmed and cut into cubes

2 Tbsp olive oil

3 Tbsp butter

4 Tbsp flour

1 cup vegetable or beef stock

1 large yellow onion, sliced thinly

4 large garlic cloves, crushed

1/4 cup mushrooms, sliced   we use shiitakes

12 oz. of dark beer we use Stone Corral’s XX Chocolate Maple Porter

1 tsp maple syrup

1 tsp unsweetened cocoa powder

1 Tbsp dijon mustard

1 tsp balsamic vinegar

1 bay leaf

fresh thyme

freshly ground black pepper

chopped fresh parsley

papardelle pasta

optional: thinly sliced red pepper; add after you’ve browned the onion


In a heavy dutch oven or cast iron pot, brown the seitan or beef cubes in olive oil on medium-high heat so that some sticks to the bottom of the pan. When all the seitan/beef is browned, remove & set aside. Lightly brown the sliced mushrooms, then set aside with the seitan. Melt the butter in the same pan & deglaze. Stir in the flour and lightly brown. Add onions and sauté until soft and lightly browned. Add vegetable/beef stock & beer. Stir constantly over low heat until well blended and mixture begins to boil. Add maple syrup, vinegar, mustard, bay leaf, & garlic. Simmer for 2-3 minutes, then add salt and pepper to taste. Stir in the parsley. Return the seitan & mushrooms to the pan. Stir, cover and place in oven at 325ºF for about 1/2 hour. Serve over papardelle pasta, with a side of porter!

Serves 2

Dar Singer holding a can and glass of Stone Corral XX Chocolate Maple Porter