Carbonnade of Beef
Carbonnade of Beef, also known as Carbonnade Flamande, is a traditional Belgian stew known for its rich and hearty flavors. This dish features slow-cooked beef, typically chuck or brisket, braised in a dark Belgian beer along with onions, which provides a sweet, malty depth to the sauce. The stew is often seasoned with thyme, bay leaves, and sometimes mustard, contributing layers of complexity and robustness. The use of beer not only tenderizes the beef but also infuses the dish with a unique, caramel-like sweetness offset by a slight tang, characteristic of Flemish cuisine. Carbonnade of Beef is commonly served with potatoes or over buttered noodles, making it a comforting and satisfying meal, especially during the colder months.
Equipment
- 1 deep pan or casserole with lid
- 1 bowl
- 1 Tongs
Ingredients
- 200 grams Beef - topside cut into medallions or Large Cubes topside
- 2.5 grams Butter
- 2.5 ml Oil
- 4 each Onions sliced
- 100 grams Flour for coating
- 45 ml Beer
- 2.5 grams Brown sugar
- 400 ml Brown stock
- 1 bunch Parsley chopped
Instructions
- Pre-heat oven to 160℃ / 320℉
- Cut the meat into medallions, season, and flour them well.
- Heat the oil in a frying pan and fry the meat lightly. Remove to a pate to allow the meat to rest.
- Add the butter to the pan and sauté the onions, allowing them to take some colour. Add 100 ml of beef stock to deglaze the pan.
- Add the beer, bring to boil and return the meat to the pan then add sugar.
- Add stock to just cover the meat
- Season with salt and pepper and cook in an oven at 160ºC for about 2 hours.
- Correct the seasoning and consistency of the sauce.
- Place on to a serving dish.
- Finish with chopped parsley.
Notes
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