Wagyu Carbonnade

Wagyu Carbonnade

Wagyu with Beer and Onions


  • 3 pounds Wagyu Chuck Roast
  • 4 oz. Pancetta or Bacon - cubed
  • 2 Large Yellow Onions - thinly sliced
  • 8 Garlic Cloves - smashed
  • 4 oz. Tomato Paste
  • 4 bottles Stout Beer
  • 2 Bay Leaves
  • 1 quart Chicken Stock
  • 1 Tbs Kosher Salt


Cut the chuck roast into large 3 inch cubes, discarding any excess fat and bone.

In a large pot set over medium-high heat, brown the beef on all sides, making sure to get a good sear, as this will add flavor to the finished dish. Remove beef and set aside, reserving the pan and any remaining fat left from the beef.

Place the same pan over medium heat and cook the pancetta just until it starts to brown, remove and add to the reserved beef.

In the same pan, cook onions over medium heat for 6 to 8 minutes or until tender but not brown, stirring frequently. Add tomato paste and garlic. Cook and stir for 4 minutes. Add beer. Bring boiling, stirring constantly. Add beef, pancetta, broth, and bay leaves. Return to boiling; reduce heat. Simmer, partially covered, for 2 to 3 hours or until the beef is fork-tender and the sauce has thickened slightly.

To serve, remove bay leaves; discard. If you like, use a fork to break up beef cubes. Spoon beef mixture over hot cooked and buttered noodles, spätzle, gnocchi, mashed potatoes or polenta.