Beef carbonnade

Beef carbonnade
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min,oven time 2½-3 hours

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.

Nutrition: per serving

Calories
421kcals
Fat
19.9g (6.5g saturated)
Protein
40.7g
Carbohydrates
15.5g (8.5g sugars)
Fibre
1.6g
Salt
1.9g
Calories
421kcals
Fat
19.9g (6.5g saturated)
Protein
40.7g
Carbohydrates
15.5g (8.5g sugars)
Fibre
1.6g
Salt
1.9g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Remove the bay leaves and thyme, then serve with extra mustard, fries and/or crusty bread for mopping up the gravy.

delicious. tips

  1. Make the carbonnade up to 2 days in advance, then cover and chill. Or freeze for up to 3 months in an airtight container, then defrost fully overnight in the fridge. To serve, reheat on the hob until piping hot.

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  1. Made my first Delicious Magazine recipe of this Beef Carbonnade and it was so flavoursome! I made it the day before to heat up after the long walk during lockdown. We had our with baked potatoes. Yum.👌👌

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