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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.

160,363 14.8/5 for 29 ratings

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Last modified on: November 13^th 2011

For 6 people, you will need:

1 4 cups + 3 tablespoons beef
2 2 onions
3 2 carrots
4 5 tablespoons olive oil
5 2 tablespoons flour
6 4 cups + 3 tablespoons beer
7 salt
8 pepper

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Several days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Cut 4 cups + 3 tablespoons beef into large cubes.

Stage 2 - 5 min.

Prepare and chop 2 onions.

Stage 3 - 10 min.

Prepare and chop 2 carrots.

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.

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 6 - 3 min.

Return the cubed meat to the pan and sprinkle with 2 tablespoons flour.

Stage 7 - 1 min.

Add the diced carrots.

Stage 8 - 3 min.

Add 4 cups + 3 tablespoons 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,023 Kcal or 16,843 Kj	190 gr	196 gr	275 gr
201 %	73 %	18 %	42 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
147 Kcal or 615 Kj	7 gr	7 gr	10 gr
7 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
671 Kcal or 2,809 Kj	32 gr	33 gr	46 gr
34 %	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 6 people : 12.01 €
Per person : 2.00 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Beer: You can check-out other recipes which use it, like for example: Gratin du Nord, Welsh (French Welsh Rarebit), Endive and beer soup, ... All
	Beef : You can check-out other recipes which use it, like for example: How to slow cook meat, Roast beef "like they do it in Santa Fe", Tournedos Rossini, Melt-in-the mouth meat and vegetables in a sealed casserole, Two-stage beef chuck , ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato foccacia, Morel risotto with Vin Jaune and Mont d'Or, Beetroot and fried chicken salad, Crispy potato and mushroom brik rolls, Pork medallions with "full" turnips, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Walnut short bread, Cheese tart, Savoury mini-madeleines with 2 cheeses, Moist Lemon Cake, ... 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 14^th 2011 at 23:20 (n° 1)

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