Best 3 Mainly Mushroom Beef Carbonnade Recipes

**Savor the Goodness of Mushrooms and Beef in a Classic Carbonnade Dish**

Indulge in the hearty and comforting flavors of Beef Carbonnade, a delectable stew that combines the earthy goodness of mushrooms with tender beef and a rich, flavorful sauce. This classic dish, originating from Belgium, has been loved for centuries and continues to tantalize taste buds with its perfect balance of savory and umami flavors. Our collection of recipes offers a variety of takes on this timeless dish, ensuring that there's something for every palate. Whether you prefer the traditional Belgian Carbonnade, a lighter version with leaner cuts of beef, or a vegetarian alternative that swaps beef for hearty mushrooms, we have you covered. Dive into the world of Beef Carbonnade and let the symphony of flavors delight your senses.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 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

Ingredients

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

Beef Carbonnade image

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 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.

Tips:

Opt for a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent scorching.
Use a variety of mushrooms for a more complex flavor profile. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pot when browning the beef and mushrooms. Work in batches if necessary to avoid steaming instead of searing.
Deglaze the pot with red wine before adding the beef broth. This will help dissolve any browned bits and add depth of flavor to the sauce.
Simmer the beef carbonnade for at least 1 hour, or until the beef is fall-apart tender. The longer it simmers, the more flavorful it will be.
Serve the beef carbonnade over mashed potatoes, egg noodles, or rice. A sprinkle of fresh parsley or thyme adds a nice finishing touch.

Conclusion:

Mainly Mushroom Beef Carbonnade is an easy-to-make, yet elegant and flavorful dish that can be enjoyed on special occasions. With its tender beef, savory mushroom sauce, and rich red wine flavor, it's sure to be a hit with family and friends. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!