BELGIAN BEEF CARBONNADE
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
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
BELGIAN BEEF CARBONNADE
Make and share this Belgian Beef Carbonnade recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt, pepper and paprika. Roll beef cubes in this until well coated.
- Melt butter in large saucepan. Add onions; saute until soft and tender. Remove.
- In same pan over high heat, sear beef cubes, a few at a time.
- Return onions and meat to pan. Set on low heat.
- Add garlic, bay leaf, thyme and celery. Sprinkle on parsley; add sugar and beer.
- Bring to simmer while stirring. Cover and poach on low heat, 1 1/2 hours.
- Add vinegar. Simmer 5 minutes. .
Nutrition Facts : Calories 1825.6, Fat 177, SaturatedFat 76.8, Cholesterol 266.1, Sodium 963, Carbohydrate 30.2, Fiber 2.6, Sugar 13.3, Protein 21.4
BEEF CARBONNADE
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.
BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW
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
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.
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
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
More about "belgian beef carbonnade recipes"
ANNA OLSON BELGIAN BEEF CARBONNADE - GRAPEVINE …
From grapevinemagazine.ca
Estimated Reading Time 3 mins
CARBONNADE A LA FLAMANDE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND …
From americastestkitchen.com
BEEF CARBONNADE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
SOUVENIR RECIPE: BELGIAN BEER CARBONNADE (BELGIAN BEEF …
From souvenirfinder.com
CARBONNADE à LA FLAMANDE (FLEMISH BEEF STEW) - FOOD
From foodandwine.com
CARBONNADE BEEF AND BEER STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CARBONNADE FLAMANDE (BELGIUM BEEF AND BEER STEW)
From oliviascuisine.com
BEEF CARBONNADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CARBONNADE FLAMANDE (FLEMISH BEEF STEW) - DIVERSIVORE
From diversivore.com
BEEF CARBONNADE: BELGIAN BEEF STEW - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
CARBONNADE (STOOFVLEES) - BELGIAN RECIPE | 196 FLAVORS
From 196flavors.com
BELGIAN BEEF CARBONNADE RECIPES - NDALU.UK.TO
From ndalu.uk.to
BELGIAN BEEF CARBONNADE | RECIPE | INDUCTION COOKING | ASKO
From youtube.com
BEEF CARBONNADE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEEF AND BEER STEW: A BELGIAN-INSPIRED CARBONNADE
From doriegreenspan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #european #stews #belgian #meat #4-hours-or-less
You'll also love