This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
2 hours 45 min.
Easy
12.05 €
6 people
8 IngredientsLast modified on: November 13th 2011
1 kg beef
2 
2 
5 tablespoons 
2 tablespoons 
1 litre beer
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 15 min.
All in all: 2 hours 45 min.
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 1 kg beef into large cubes.
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.
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 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.
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.
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=73 % | 195 RDI=18 % | 275 RDI=42 % | 4,023 RDI=201 % | 16,844 RDI: 201 % |
| Per 100 g | 6 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 147 RDI=7 % | 617 RDI: 7 % |
| Per person | 31 RDI=12 % | 32 RDI=3 % | 45 RDI=7 % | 670 RDI=34 % | 2,807 RDI: 34 % |
How much will it cost?
- For 6 people : 12.05 €
- Per person : 2.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beer
Like these other recipes: Gratin du Nord, Welsh (French Welsh Rarebit), Endive and beer soup, Ch'ti mussel tarts, ... See them all 4
Beef
Like these other recipes: Home-made doner kebab, Two-stage beef chuck , How to slow cook meat, Beef braised in reduced red wine, Roast beef "like they do it in Santa Fe", ... See them all 10
Olive oil
Like these other recipes: Penne with purple artichokes, Crispy potato and mushroom brik rolls, Potimarron (chestnut pumpkin) "au gratin", Hummus, Chinese style chicken, ... See them all 562
Carrot
Like these other recipes: Stock-pot fish , Tahitian style fish, Icelandic-style fish and vegetable pie, Breton style shellfish and vegetable soup, Turban of sole with langoustines, ... See them all 70
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011302 K4.2 1 hour 4 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018352 K4 2 hours 30 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019321 K3.8 1 hour 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe