Beef Carbonnade

CARBONNADE FLAMANDE



Carbonnade flamande image

Cook a classic ale casserole with chunks of meaty beef

Recipe From bbcgoodfood.com

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
Calories830 calories
Fat42 grams fat
SaturatedFat16 grams saturated fat
Carbohydrate23 grams carbohydrates
Fiber3 grams fiber
Protein86 grams protein
Sodium3.17 milligram of sodium

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.

BEEF CARBONNADE



Beef Carbonnade image

Recipe From epicurious.com

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.

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.

Recipe From foodnetwork.com

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.

BEEF CARBONNADE



BEEF CARBONNADE image

Recipe From epicurious.com

Categories     Beef     Soup/Stew     Dinner     Stew

Number Of Ingredients 11

2 very large yellow onions (1 ½ to 2 pounds total), peeled and thinly sliced
1 tablespoon sugar
1 cup unbleached all-purpose flour
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds beef stew meat (chuck is best), in 1-inch cubes
2 tablespoon vegetable oil
2 cups imported dark beer
1 bunch chopped fresh parsley, for garnish
1/4 pound bacon

Steps:

  • Coarsely dice the bacon and saute it in a large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
  • Add the onions to the skillet and cook them in the rendered bacon fat until tender, about 20 minutes. Uncover the skillet, raise the heat, and sprinkle the onions with the sugar. Toss and stir them until they are well browned. Transfer onions to a strainer set over a bowl and let stand while you prepare the beef.
  • Stir together on a plate the flour, thyme, salt and pepper, and roll the cubes of meat around in the mixture until well coated. Shake off the excess and set the cubes on another plate.
  • Add vegetable oil to the kettle for browning the beef. 1/2 tablespoon or less for each batch. Be sparing with the oil, or the carbonnade will be greasy. Set the kettle over high heat; when the kettle is very hot, add 6 to 8 beef cubes. Do not crowd them in the kettle or they will not brown properly. Turn the heat down slightly and continue to cook cubes until browned on all sides. Transfer them with a slotted spoon to a clean plate and proceed with the browning until all the meat is done. After browning the first two batches, press the onions gently with the back of a spoon to extract as much of the cooking fat as possible. Transfer fat to a kettle, and brown the last of the beef. (If you use the fat with the sugar at the beginning the bits on the bottom will burn.)
  • Preheat oven to 325 degrees.
  • Pour the beer into the kettle and use a spoon to stir up all the browned bits on the bottom. Return beef cubes to the kettle along with the bacon and sauteed onions. Bring to a simmer on the stove. Cover and set on the middle rack of the oven.
  • Cook for 1½ hours, stirring occasionally, or until stew is reduced and thickened and meat is tender. Regulate the oven temperature as needed to maintain a moderate simmer.
  • During the last 20 minutes, cook the egg noodles.
  • Taste the stew and correct seasoning. Turn stew out into a heated serving dish, serve with buttered egg noodles, garnish with chopped parsley, and serve immediately.

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

Recipe From tasteofhome.com

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
Calories 333 calories
Fat16g fat (4g saturated fat)
Cholesterol71mg cholesterol
Sodium547mg sodium
Carbohydrate18g carbohydrate (7g sugars
Fiber4g fiber)
Protein26g protein.

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.

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