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Carbonnade

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.

224 K 1× 4.6/5 (36 reviews)

2 hours 45 min. difficulté

Easy

12.05 €

3 people

8 Ingredients

Last modified on: November 13^th 2011

For this recipe: I want to make it (654×) I made it (633×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 people, you will need:

1 500 g beef
2 1 onion
3 1 carrot
4 2.5 tablespoons olive oil
5 1 tablespoon flour
6 500 ml beer
7 salt
8 pepper
Total weight: 1,370 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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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?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Cut 500 g beef into large cubes.

Stage 2 - 5 min.

Prepare and chop 1 onion.

Stage 3 - 10 min.

Prepare and chop 1 carrot.

Stage 4 - 10 min.

Pour 2.5 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 1 tablespoon flour.

Stage 7 - 1 min.

Add the diced carrots.

Stage 8 - 3 min.

Add 500 ml 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	100 RDI=40 %	100 RDI=9 %	140 RDI=20 %	2,010 RDI=100 %	8,420 RDI: 100 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten

How much will it cost?

For 3 people : 6.05 €
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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