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Carbonnade

Name: Carbonnade
Prep time: 32 min
Cook time: 2 h 12 min
Total time: 2 h 44 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg beef; 2 onions; 2 carrots; 5 tablespoons olive oil; 2 tablespoons flour; 1 litre beer; salt; pepper

Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.

230 K 1× 4.6/5 (36 reviews)

2 hours 45 min. difficulté

Easy

12.05 €

6 people

8 Ingredients

Last modified on: November 13^th 2011

For 6 people, you will need:

1 1 kg beef
2 2 onions
3 2 carrots
4 5 tablespoons olive oil
5 2 tablespoons flour
6 1 litre beer
7 salt
8 pepper
Total weight: 2,735 grams

Times for this recipe

Preparation: 35 min.

Cooking: 2 hours 15 min.

All in all: 2 hours 45 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Cut 1 kg beef into large cubes.

Stage 2 - ⌛ 5 min.

Prepare and chop 2 onions.

Stage 3 - ⌛ 10 min.

Prepare and chop 2 carrots.

Stage 4 - ⌛ 10 min.

Pour 5 tablespoons olive oil into a large heavy-based pan on high heat.

When hot, add the pieces of meat and fry until browned on each side (do not salt, as this will bring out the juices, which will stop them browning).

When browned, remove the meat from the pan and transfer to a plate to wait.

Stage 5 - ⌛ 2 min.

Use the same pan, which should now contain just a little fat, and fry the chopped onions with salt and pepper for 1 or 2 minutes, stirring from time to time.

Stage 6 - ⌛ 3 min.

Return the cubed meat to the pan and sprinkle with 2 tablespoons flour.

Stage 7 - ⌛ 1 min.

Add the diced carrots.

Stage 8 - ⌛ 3 min.

Add 1 litre beer, then salt and pepper.

Stage 9 - ⌛ 2 hours

Turn the heat down to minimum and leave to simmer for about 2 hours...

Stage 10

...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very well cooked tender.

Remarks

For the beer, I advise you to use a dark beer which will give stronger flavour.

In the so-called "Flemish" carbonnade, a little brown sugar or a slice of gingerbread spread with mustard is added to the dish. But, I don't feel that either is necessary.

For more flavour, you can add a beef stock cube.

Carbonnade is one of those dishes, like boeuf bourguignon for example, which is even better when it is reheated.

And to drink?

The same beer as you add to the dish - a Belgian beer, of course!

I prefer "Mort-Subite" Geuze ("sudden death"!), but you can use a dark beer like Chimay, or a British-style mild or strong ale.

Keeping: Several days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	200 RDI=20 %	280 RDI=40 %	4,020 RDI=200 %	16,840 RDI: 200 %
Per 100 g	6 RDI=3 %	7 RDI=1 %	10 RDI=2 %	150 RDI=7 %	620 RDI: 7 %
Per person	30 RDI=10 %	30 RDI=3 %	50 RDI=7 %	670 RDI=30 %	2,810 RDI: 30 %

Possible allergens in this recipe: Gluten

How much will it cost?

For 6 people : 12.05 €
Per person : 2.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

I have stumbled upon this dish in many cookbooks, JH but I never seen an actual picture! It looks delicious!!! Thank you for sharing...
Posted by Louise november 14^th 2011 at 23:20 n° 1

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