For 6 people, you will need:
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
This recipe in GIF Slideshow version
Stage 1 - 10 min.
Cut 1 kg beef into large cubes.
Stage 2 - 5 min.
Stage 3 - 10 min.
Stage 4 - 10 min.
Pour 5 tablespoons
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
with 2 tablespoons
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...
...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.
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
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 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
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
This recipe uses (among others)
Beef : You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Boeuf (beef) bourguignon, Tournedos Rossini, Home-made doner kebab, Beef braised in reduced red wine, ... All Beer: You can check-out other recipes which use it, like for example: Endive and beer soup, Gratin du Nord, Welsh (French Welsh Rarebit), ... All Olive oil: You can get more informations, or check-out other recipes which use it, for example: Algerian brik rolls, Fried egg in bread, Pizza dough, Special Parmesan baguettes, Feta and spinach brik pie, ... All Flour: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Gingerbread, Chestnut Fudge Cupcakes, Cannelés, Canadian apple crumble, ... All News list of cooking-ez.com
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