500 g beef
1 
1 
3 tablespoons 
1 tablespoon 
500 ml beer
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 2 hours 12 min. | 2 hours 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Cut 500 g beef into large cubes.
Stage 4 - 10 min.
Pour 3 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.
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 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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,079 Kcal or 8,704 Kj | 95 gr | 98 gr | 145 gr |
| 104 % | 37 % | 9 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 151 Kcal or 632 Kj | 7 gr | 7 gr | 11 gr |
| 8 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 693 Kcal or 2,901 Kj | 32 gr | 33 gr | 48 gr |
| 35 % | 12 % | 3 % | 7 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Beer: You can check-out other recipes which use it, like for example: Endive and beer soup, Gratin du Nord, Ch'ti mussel tarts, Welsh (French Welsh Rarebit), ... All |
 | Beef : You can check-out other recipes which use it, like for example: Two-stage beef chuck , Melt-in-the mouth meat and vegetables in a sealed casserole, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, Beef braised in reduced red wine, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Pan-fried fish fillets, braised cabbage with Noilly Prat, Tomato foccacia, Two-cheese vegetable gratin, Aperitif rolls, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Dublin fruit scones, Coconut tuiles, Cramique, Sesame cookies, ... All |
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Your 1 comments or questions 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 14th 2011 at 23:20 (n° 1)
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