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.
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Last modified on: November 13th 2011

Keywords for this recipe:MeatSlow cookingBeerBelgiumFlandres
For 2 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
32 min.2 hours 12 min.2 hours 44 min.
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Step by step recipe

Stage 1 - 10 min.
Carbonnade : Photo of step #1
Cut 333 g beef into large cubes.

Stage 2 - 5 min.
Carbonnade : Photo of step #2
Prepare and chop 1 onion.

Stage 3 - 10 min.
Carbonnade : Photo of step #3
Prepare and chop 1 carrot.

Stage 4 - 10 min.
Carbonnade : Photo of step #4
Pour 2 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.
Carbonnade : Photo of step #5
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.
Carbonnade : Photo of step #6
Return the cubed meat to the pan and sprinkle with 1 tablespoon flour.

Stage 7 - 1 min.
Carbonnade : Photo of step #7
Add the diced carrots.

Stage 8 - 3 min.
Carbonnade : Photo of step #8
Add 333 ml beer, then salt and pepper.

Stage 9 - 2 hours
Carbonnade : Photo of step #9
Turn the heat down to minimum and leave to simmer for about 2 hours...

Stage 10
Carbonnade : Photo of step #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.
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.
Several days in the fridge in a sealed container.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,385 Kcal or 5,799 Kj63 gr65 gr97 gr
69 %24 %6 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
151 Kcal or 632 Kj7 gr7 gr11 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
693 Kcal or 2,901 Kj32 gr33 gr48 gr
35 %12 %3 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 2 people : 4.02 €
  • Per person : 2.01 €

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Note : These prices are only approximate.
Home made.
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  • 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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