Best 9 Beef Carbonade Recipes

BELGIAN BEEF CARBONNADE

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.

CARBONNADE FLAMANDE

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.

POT ROAST CARBONNADE

Steps:

• Preheat the oven to 325 degrees F.
• In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.
• Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
• Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

CARBONNADE

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.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

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.

BEEF CARBONNADE

Steps:

• 1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
• 2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low.
• 3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.

CARBONNADE à LA FLAMANDE

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.

BEEF CARBONADE

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.

MAINLY MUSHROOM BEEF CARBONNADE

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.