When you think of beef stew, your mind probably goes first to a French-style stew cooked with red wine, like boeuf bourguignon. A carbonnade is similar, but instead of red wine, the meaty broth is fortified with beer or ale. This soup recipe marries tender chunks of beef chuck with a rich broth flavored with onions, garlic, Dijon mustard, and, of course, beer.
Since there’s beer in the soup, it follows that beer is the perfect beverage to offer to wash it down. A Belgian-style ale would be ideal — both in the broth and as an accompanying drink — but any sturdy, dark ale will do. And don’t forget the crusty bread for sopping up the sauce.