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=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 % |
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)
Beef
Like these other recipes: Home-made doner kebab, Taos hotpot, How to slow cook meat, Boeuf (beef) bourguignon, Beef braised in reduced red wine, ... See them all 10
Beer
Like these other recipes: Ch'ti mussel tarts, Gratin du Nord, Endive and beer soup, Welsh (French Welsh Rarebit), ... See them all 4
Olive oil
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Crispy rolls with chicken and leek, Rabbit with mustard, Green bean and potato salad with paprika, Cauliflower curry, ... See them all 545
Flour
Like these other recipes: Far Normandy-Brittany, Zucchini and potato scarpaccia, Pitta bread, Cantucci di Prato, Finger biscuits, ... See them all 207
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011271 K3.8 1 hour 50 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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