Beef Carbonade Recipes

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MAINLY MUSHROOM BEEF CARBONNADE



Mainly Mushroom Beef Carbonnade image

This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. -Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 6 servings.

Number Of Ingredients 16

2 tablespoons plus 1-1/2 teaspoons canola oil, divided
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
3 medium onions, chopped
1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 pound fresh baby carrots
1 thick slice day-old rye bread, crumbled (about 1-1/2 cups)
3 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon beef bouillon granules
1 bottle (12 ounces) light beer or beef broth
1 cup water
1 ounce bittersweet chocolate, grated

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon., Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste., Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan., Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.

Nutrition Facts : Calories 333 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.

CARBONNADE FLAMANDE



Carbonnade flamande image

Cook a classic ale casserole with chunks of meaty beef

Provided by Good Food team

Categories     Dinner

Time 3h30m

Number Of Ingredients 14

1¼ kg stewing beef, cut into 4cm cubes
400ml Trappist ale such as Leffe or Chimay, or other dark ale
3 garlic cloves, lightly crushed
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots, sliced
2 onions, sliced
1 leek, sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley, chopped

Steps:

  • Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
  • Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
  • Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
  • Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
  • Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium

BEEF CARBONNADE



Beef Carbonnade image

Beef Carbonnade is the heart-warming, deeply satisfying Belgian stew that hits just the right spot in winter. Instead of using wine as the braising liquid, which is so often the case with beef stews, it uses beer - a nice dark ale of some kind - Belgian if you have it.

Provided by Meredith

Categories     Entrées

Time 45m

Number Of Ingredients 12

6 slices bacon (chopped)
3 pounds beef shoulder or round (sliced into ½-inch slices)
salt and freshly ground black pepper
2 white onions (sliced)
2 tablespoons brown sugar
3 tablespoons red wine vinegar
12 ounces Belgian dark brown ale
1 cup beef stock
4 sprigs fresh thyme (plus more for garnish)
1 bay leaf
2 tablespoons Dijon mustard
3 slices white bread (crusts removed)

Steps:

  • Pre-heat the pressure cooker using the BROWN setting and heat a skillet over medium-high heat.
  • Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
  • While the bacon is cooking, sear the beef slices in the skillet on the stovetop, seasoning with salt and pepper. Brown the beef in batches and then remove to a side plate.
  • Add the onions to the skillet and cook until they start to brown. Stir in the brown sugar and caramelize the onions a little longer. Deglaze with the red wine vinegar, scraping up any brown bits that form on the bottom of the skillet with a wooden spoon.
  • Layer the beef and onions in the pressure cooker. Pour in the beer and beef stock and add the thyme and bay leaf.
  • Spread the Dijon mustard on the bread slices and lay the bread slices on top of the beef and onion mixture, mustard side down. Lock the lid in place.
  • Pressure cook on HIGH for 15 minutes.
  • Let the pressure drop NATURALLY and carefully remove the lid. Stir to break up the bread, which will help to thicken the braising liquid a little. Return the cooked bacon to the stew and season to taste with salt and pepper. Serve with boiled or mashed potatoes, using a few thyme sprigs for garnish.

Nutrition Facts : Calories 502 kcal, Carbohydrate 16 g, Protein 55 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 473 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BEEF CARBONADE



beef carbonade image

Make and share this beef carbonade recipe from Food.com.

Provided by chia2160

Categories     Stew

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2 lbs sliced onions
1/2 cup canola oil
2 cloves chopped garlic
1/2 cup flour
2 teaspoons salt
1 teaspoon ground pepper
3 lbs beef chuck, cubes
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak sauce
2 bay leaves
2 teaspoons thyme
2 bottles light beer

Steps:

  • cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
  • preheat oven to 325.
  • combine flour salt and pepper and toss in beef.
  • in a lge skillet brown beef, and add to onion mixture.
  • combine remaining ingredients, add and bring to a simmer.
  • cover pot and transfer to oven, cook aprox 2 hours.

BEEF CARBONNADE



Beef Carbonnade image

Categories     Beef     Onion     Stew     Super Bowl     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

3 pounds lean beef stew meat, cut into approximately 2-inch pieces
All purpose flour
4 tablespoons vegetable oil
3 large onions, sliced
3 large garlic cloves, sliced
2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
12 ounces dark beer
1/2 teaspoon dried thyme, crumbled
Buttered Egg Noodles
Chopped fresh parsley

Steps:

  • Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
  • Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
  • Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.

CARBONNADE FLAMANDE (BEEF AND BEER STEW)



Carbonnade Flamande (Beef and Beer Stew) image

Provided by Olivia Mesquita

Categories     Main Courses

Time 3h

Number Of Ingredients 14

2 pounds chuck roast (trimmed and cut into stew cubes)
2 11.2oz bottles of Flemish Sour Ale
4 slices of bacon (diced)
3 medium onions (sliced)
3 cloves of garlic
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
4 springs of fresh thyme
1 tablespoon dark brown sugar
1 tablespoon whole grain mustard
1 Cup chopped parsley plus more to garnish
Salt and pepper to taste

Steps:

  • Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
  • Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
  • In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
  • In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
  • Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
  • Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
  • Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
  • Cook for 1.5 hours.
  • Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
  • Sprinkle some fresh parsley on top and serve with fries.

BEEF CARBONNADE



Beef carbonnade image

If you've never heard of or tasted this classic Flemish beef stew, you're in for a treat. Beef and onions are slow-cooked for hours in dark beer sharpened with mustard until rich, flavoursome and tender. It's a taste sensation. Want another slow-cook beef recipe? You can't beat a classic beef casserole.

Provided by delicious. magazine

Categories     Beef stew recipes

Time 2h50m

Yield Serves 6

Number Of Ingredients 14

Olive oil for frying
250g British outdoor-bred bacon lardons
2 onions, sliced
1kg British chuck steak, trimmed, cut into 3-4cm chunks (see tips)
3 tbsp plain flour
2 fat garlic cloves, crushed
1 tbsp tomato purée
1 tbsp dijon mustard, plus extra to serve
1 x 330ml bottle Belgian beer (see tips)
400-500ml beef stock
4 fresh thyme sprigs
2 bay leaves
2 tbsp dark brown sugar
Skinny oven fries and/or crusty bread to serve

Steps:

  • Heat the oven to 150°C/130°C fan/gas 2. Heat a splash of olive oil in a hob-proof casserole (with a lid) and fry the lardons for a few minutes until starting to crisp and release their oil. Add the sliced onions and stir to coat, then fry gently for 10 minutes until softened.
  • Meanwhile, heat a splash more oil in a large frying pan. Working in batches, brown the beef all over, then set aside on a plate (see tips). Stir the flour into the onions, then add the beef and any juices, the garlic, tomato purée, mustard, beer, 400ml stock (add a little more if the meat isn't covered), herbs and sugar. Bring up to a simmer, then cover with the lid and cook in the oven for 2½-3 hours until the meat is tender.
  • Remove the bay leaves and thyme, then serve with extra mustard, fries and/or crusty bread for mopping up the gravy.

Nutrition Facts : Calories 421kcals, Fat 19.9g (6.5g saturated), Protein 40.7g, Carbohydrate 15.5g (8.5g sugars), Fiber 1.6g

CARBONNADE



Carbonnade image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

A few stems fresh marjoram
A few sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
1 stick (8 tablespoons) unsalted butter
8 ounces applewood-smoked bacon
1/4 cup minced garlic
1 sweet onion, small dice
2 1/2 pounds stew beef
Salt and pepper
1/4 cup apple cider vinegar
1/2 cup all-purpose flour
12 ounces dark ale beer (not hoppy)
2 tablespoons Dijon mustard
2 tablespoons sirop de Liege (see Cook's Note)

Steps:

  • Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf).
  • Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot.
  • Increase the heat under the pot to medium-high and add 2 tablespoons of the butter.
  • Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot.
  • Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.
  • Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.
  • Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve.

CARBONNADE à LA FLAMANDE



Carbonnade à la Flamande image

Provided by Julia Reed

Categories     dinner, roasts, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

3 pounds rump or chuck roast, cut into 2-inch cubes
3 tablespoons bacon fat, or a mixture of butter and olive oil, or more if necessary
Salt and freshly ground black pepper to taste
6 cups sliced yellow onions (about 1 1/2 pounds)
4 cloves garlic, pressed
1 cup beef stock
2 to 3 cups beer
2 tablespoons brown sugar
1 herb bouquet (6 parsley sprigs, 4 thyme branches, 1 bay leaf tied together)
1 1/2 tablespoons arrowroot or cornstarch
2 tablespoons red-wine vinegar, plus more to taste
Buttered noodles for serving

Steps:

  • Place a rack in the lower third of the oven. Preheat the oven to 325 degrees. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown. Sprinkle with salt and pepper, toss to coat and set aside.
  • Reduce heat. Stir in onions, adding more fat if necessary. Brown lightly about 10 minutes, stirring frequently. Season with salt and pepper. Stir in garlic. Set aside. Add stock to the pan and scrape up the brown bits and coagulated juices.
  • Arrange half the beef in the pan and spread with half the onions. Repeat with the remaining beef and onions. Add enough beer to cover the meat. Stir in the brown sugar and bury the herb bouquet in the meat. Bring to a simmer, cover and place in the oven. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
  • Remove from the oven and discard the herb bouquet. Remove beef and skim off the fat. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid. Simmer for 3 to 4 minutes, until thickened. Adjust seasonings. Return meat to the pan, stir and heat through. Serve with noodles.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 1164 milligrams, Sugar 8 grams, TransFat 1 gram

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW



Beef Carbonnade with Vegetables: Belgian Beef Stew image

This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons all-purpose flour, plus 1 teaspoon
1/2 to 3/4 teaspoon smoked paprika
1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
1 large onion, sliced, about 3 cups
4 cloves garlic, coarsely chopped
1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
3 cups low-sodium beef broth
1 tablespoon molasses
Small bunch thyme sprigs
1 pound baby red skinned potatoes, halved or quartered if large
3 medium carrots, cut into 1-inch pieces (about 8 ounces)
2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
1 teaspoon unsalted butter, melted
Chopped fresh parsley leaves, optional

Steps:

  • 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
  • 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
  • 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
  • 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

BELGIAN BEEF CARBONNADE



Belgian Beef Carbonnade image

Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.

Provided by Belgian Foodie

Categories     Main Dish

Time 3h30m

Number Of Ingredients 16

2 tbsp olive oil (extra virgin)
5 onion
1800 g beef roast ((shoulder, bottom round or arm) cubed)
2 tbsp brown sugar
2 cloves garlic
1000 g carrots
750 ml beer (blond (light ale) (see notes))
1 tbsp red wine vinegar
1 handful parsley (fresh chopped )
1 tsp thyme
2 bay leaves
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
30 g butter ((optional) (see notes))
30 g flour ((optional) (see notes))

Steps:

  • Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
  • Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
  • Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
  • Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
  • Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
  • After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
  • Add the mustard and stir.
  • If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
  • Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.

Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving

CARBONNADE A LA FLAMANDE



Carbonnade a La Flamande image

There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe - I scarcely bother to sear the meat - that feeds a huge tableful of people cosily. And - always music to my ears - it is at its best if cooked ahead, cooled and then refrigerated before being reheated. A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 8

Number Of Ingredients 14

1 tablespoon goose fat (or oil of your choice)
250 grams smoked lardons or 16 slices smoked bacon, snipped into strips
4 onions (chopped)
2 teaspoons ground allspice
2 teaspoons dried thyme
1½ kilograms shin of beef (in approx. 4-5 cm cubes)
50 grams plain flour
625 millilitres beef stock (cube or concentrate is fine)
4 teaspoons wholegrain mustard
3 tablespoons soft dark brown sugar
625 millilitres dark belgian beer (or other dark ale)
4 bay leaves
1 teaspoon sea salt flakes (or half teaspoon pouring salt)
1 pinch of black pepper

Steps:

  • Preheat the oven to 150ºC/130°C Fan/gas mark 2. Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5-10 minutes, till they've crisped up a bit. Add the chopped onion, stirring well so that they're mixed into the bits of bacon, and turn down the heat to low and cook - stirring every now and again - for 10 minutes, by which time the onions will have softened. Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan. Shake in the flour and stir to mix as best you can. Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan. Cook gently for 3 hours, until the meat is fork tender, and - if you can bear it - let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it's fabulous enough the day it's cooked and patience is an overrated virtue.

More about "beef carbonade recipes"

BEEF CARBONNADE RECIPE | MYRECIPES
beef-carbonnade-recipe-myrecipes image
1996-01-01 Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a …
From myrecipes.com
5/5 (3)
Calories 545 per serving
Servings 6
  • Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.
  • Add onion to pan; cover and cook for 10 minutes, stirring occasionally. Stir in the flour, and cook for 2 minutes. Add the broth and next 5 ingredients, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf. Serve over noodles.


CARBONNADE à LA FLAMANDE (FLEMISH BEEF STEW) RECIPE ...
carbonnade-la-flamande-flemish-beef-stew image
2013-12-07 Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer.
From foodandwine.com
4/5
Total Time 3 hrs
Servings 8
  • In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
  • Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
  • Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.


BEEF CARBONNADE - RECIPES MADE EASY
beef-carbonnade-recipes-made-easy image
2016-03-18 I was taught to cook this classic Belgium dish, Beef carbonnade à la flamande to give it its full name, while I was at Polytechnic studying Home Economics in the 80's and it's another recipe that has stood the test of time. Even Jamie has a recipe for it in his book Minstry of foods. It's the ale in it that gives this beef …
From recipesmadeeasy.co.uk
5/5 (1)
Category Main
Cuisine Flemish
Total Time 2 hrs 20 mins
  • Preheat the oven to 180 ℃/170℃ fan/gas mark 4. Place the meat on a plate and sprinkle with the flour and season with salt and pepper. Toss the meat in the flour to coat.
  • Melt the butter with the oil in a frying pan and add the bacon. Cook until browned on all sides. Transfer to an ovenproof casserole dish using a slotted spoon.
  • Add the onions to the pan and cook gently until softened and beginning to colour, then add to the casserole dish.


BEEF CARBONNADE - SLOW COOKER RECIPES - CROCK POT
beef-carbonnade-slow-cooker-recipes-crock-pot image
2008-12-05 In 12-inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks, flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss to coat beef …
From goodhousekeeping.com
Cuisine French
Total Time 50 mins
Servings 8
Calories 505 per serving
  • In large bowl, combine beef chunks, flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss to coat beef evenly.
  • Add beef chunks to skillet in 3 batches, and cook 5 to 6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.


CARBONADE VALDOSTANA RECIPE - GREAT ITALIAN CHEFS
carbonade-valdostana-recipe-great-italian-chefs image
2019-06-20 print recipe. 1. Melt half of the butter in a frying pan and season the beef with salt and pepper. Dust in the flour, then add to the pan once the butter is foaming. …
From greatitalianchefs.com
Servings 4-6
Estimated Reading Time 2 mins
Category Main


BEEF CARBONNADE | SIMON HOWIE RECIPES
beef-carbonnade-simon-howie image
2019-03-14 Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the beef then cut into 2.5cm(1 inch) pieces. Heat the oil in a flameproof casserole dish and fry the beef …
From thescottishbutcher.com
Servings 4


BEEF CARBONNADE RECIPE - GREAT BRITISH CHEFS
beef-carbonnade-recipe-great-british-chefs image
2015-06-04 1. Preheat the oven to 160°C/gas mark 3. 2. Season the rolled beef shin and roll in the flour to form a light coating. Place a large, ovenproof casserole dish over a high heat and add vegetable oil. Once the oil is hot, sauté the beef until well-browned all over, then remove the beef …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Main


BEEF IN DESIGNER BEER | RECIPES | DELIA ONLINE
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Delia's Beef in Designer Beer recipe. In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes…
From deliaonline.com
Cuisine General
Estimated Reading Time 3 mins
Servings 4-6


CARBONNADE (FLEMISH BEEF AND BEER STEW) - SAVEUR
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2012-10-26 Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the ...
From saveur.com


BEEF CARBONADE FLAMANDE - EASY MEALS WITH VIDEO RECIPES BY ...
Beef Carbonade Flamande A traditional Flemish beef stew made with beer and served with fries It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown, spicy, beer sauce thickened with bread. Usually served with fries (chips) or boiled potatoes. Traditionally a spice bread (Pain d ...
From recipe30.com
Estimated Reading Time 2 mins


BEEF CARBONNADE RECIPE - RECIPEZAZZ.COM
2019-06-23 Beef carbonnade recipe is based on the Belgian classic - a rich, comforting dish of slowly braised beef in an intense, reduced sauce. The IPA beer used in this meal brings an aromatic depth to the finished recipe. This recipe uses a rolled shin of beef, but a large beef shank or chuck piece of beef would work equally well.
From recipezazz.com
5/5 (2)
Calories 856 per serving
Servings 4


CARBONNADE BEEF AND BEER STEW : EASIEST WAY TO PREPARE ...
Beef Carbonnade Recipe - Taste.com.au, Known as carbonnade a la flamande, this belgian beef stew is made with hearty belgian ale and plenty of onions. The flavor is a little sweet . Carbonade flamande is a belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef. Chuck steak or roast, cubed · 2 tbsp butter · 2 tbsp olive oil · 1 large onion ...
From pioneerwomanpets.blogspot.com


INA GARTEN BEEF CARBONNADE RECIPES
Ina Garten Beef Carbonnade Recipes BEEF CARBONNADE. Categories Beef Onion Stew Super Bowl Winter Bon Appétit. Yield Serves 6. Number Of Ingredients 10. Ingredients; 3 pounds lean beef stew meat, cut into approximately 2-inch pieces: All purpose flour: 4 tablespoons vegetable oil : 3 large onions, sliced: 3 large garlic cloves, sliced: 2 cups canned beef broth or 2 cups water and 1 1/2 ...
From tfrecipes.com


BELGIAN BEEF CARBONNADE | RECIPE | INDUCTION COOKING ...
An easy and delicious beef stew recipe from Belgium combining beer, vinegar and mustard for amazing flavour. Known in Flemish as Carbonnade Flamande, it's a ...
From youtube.com


CARBONNADE OF BEEF | CANADIAN LIVING
2005-07-14 In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside. Remove meat and set aside. Add remaining butter to pan; cook onions and garlic; stirring and adding 1 tablespoon (15 mL) water if pan is browning too much, for 5 minutes or until softened.
From canadianliving.com


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