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Name: Carbonnade
Prep time: 32 min
Cook time: 2 h 12 min
Total time: 2 h 44 min
Yield: 6 people
Cuisine: french
Ingredients: 1 kg beef; 2 onions; 2 carrots; 5 tablespoons olive oil; 2 tablespoons flour; 1 litre beer; salt; pepper

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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.

133,176 14.8/5

Last modified on: November 13^th 2011

For 6 people, you will need:

1 1 kg beef
2 2 onions
3 2 carrots
4 5 tablespoons olive oil
5 2 tablespoons flour
6 1 litre beer
7 salt
8 pepper
Total weight: 2,732 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
32 min.	2 hours 12 min.	2 hours 44 min.

Preservation:

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 1 kg 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 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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:

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.

Source

Home made

More recipes?

This recipe use (among others)

	Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, Tournedos Rossini, Beef Wellington, ... All
	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
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Blanquette of veal, Avocado and smoked salmon terrine , Endive gratin with cancoillotte, Vegetable clafoutis, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, "BN style" chocolate-filled biscuits, Pistachio madeleines, Shortcrust pastry (pâte brisée), Little lemon biscuits, ... 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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