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)
Beer
Like these other recipes: Welsh (French Welsh Rarebit), Ch'ti mussel tarts, Gratin du Nord, Endive and beer soup, ... See them all 4
Olive oil
Like these other recipes: Sliced veal with leeks and mushrooms, Fish fillet with leeks and mustard cream, Cubed salad, Pumpkin and red-bean tortillas, Brussels sprouts salad with smoked trout and Comté cheese, ... See them all 551
Carrot
Like these other recipes: Spaghetti Bolognese, Hotpot my grandmother's way , Rabbit civet "à la normande", Vegetable tartare, Whiting fillet with mustard carrots, ... See them all 70
Other recipes you may also like
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019297 K4.4 3 hours 15 min.
Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good. October 24th 2017305 K3.8 3 hours 25 min.
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts. October 30th 2011176 K5 6 hours 15 min.
Pear compote
Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed. April 26th 2012483 K4.3 40 min.
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats very well, tasting better each time, so do make plenty in one go. November 15th 2015119 K4 3 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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