Beefcarbonnade Recipes

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BEEF CARBONNADE



Beef Carbonnade image

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.

CARBONNADE FLAMANDE



Carbonnade flamande image

Cook a classic ale casserole with chunks of meaty beef

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

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

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

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.

BEEF CARBONNADE



Beef Carbonnade image

This is out of Weight Watchers "Best Eats" cook book. I haven't tried it but this sounds good for being low calorie, low fat.

Provided by Ck2plz

Categories     Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, sliced
1/2 cup reduced-sodium beef broth
3/4 lb baby yukon gold potato, halved
3 garlic cloves
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 bay leaves
1 (12 ounce) can beer
5 medium carrots, cut into 1-inch pieces
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 286.6, Fat 9.1, SaturatedFat 3.5, Cholesterol 55.2, Sodium 307.8, Carbohydrate 28.6, Fiber 3.7, Sugar 7.5, Protein 18.6

CARBONNADE



Carbonnade image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

A few stems fresh marjoram
A few sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
1 stick (8 tablespoons) unsalted butter
8 ounces applewood-smoked bacon
1/4 cup minced garlic
1 sweet onion, small dice
2 1/2 pounds stew beef
Salt and pepper
1/4 cup apple cider vinegar
1/2 cup all-purpose flour
12 ounces dark ale beer (not hoppy)
2 tablespoons Dijon mustard
2 tablespoons sirop de Liege (see Cook's Note)

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



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.

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

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.

BELGIAN BEEF CARBONNADE



Belgian Beef Carbonnade image

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

4 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
3 lbs boneless beef cubes
1/2 cup butter
6 large onions, sliced
1 garlic clove, halved
1 bay leaf
1/4 teaspoon thyme
1/2 cup celery leaves, chopped
1/4 cup parsley
3 tablespoons brown sugar
2 1/2 cups beer
2 tablespoons vinegar

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

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

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

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Ingredients. 2 lb Only Alberta Beef stewing beef ; 1 large onion, halved and thinly sliced ; 2 garlic cloves, crushed ; 1 can or bottle beer, or 1 1/2 cups beef broth ; 2-3 sprigs fresh thyme ; egg …
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DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE) - THE CHUNKY …
2017-12-19 This recipe makes a lot, and the leftovers are even more amazing, so definitely save what you don’t eat the first night! This version of beef carbonnade uses some shortcuts, …
From thechunkychef.com


CARBONNADE OF BEEF | CANADIAN LIVING
2005-07-14 Method. Trim excess fat from meat; cut into 1-inch (2.5 cm) cubes. In large bowl, combine 2 tablespoons (25 mL) flour, paprika, salt and pepper; add meat and toss to coat. In …
From canadianliving.com


CARBONADE FLAMANDE (BELGIAN BEEF STEW WITH BEER) - CURIOUS …
2020-02-26 Add the beef and bacon back to pot. Add the stock, bay leaves, salt, and pepper. Add extra broth or water as necessary so that the beef is nearly covered with liquid. Place the …
From curiouscuisiniere.com


BEEF CARBONNADE. - SEENAS FOOD BASKET
2021-04-20 Beef Carbonnade Recipe / Carbonnade Flamande Recipe / Carbonnade of Beef – Slow Cooker Recipe / Belgium Beef and Beer Stew / Beef Carbonade with Vegetables. Beef …
From seenasfoodbasket.com


CARBONNADE (STOOFVLEES) - BELGIAN RECIPE | 196 FLAVORS
2012-11-25 Mince onions and dice bacon into large pieces. Melt the butter and sauté the onions for 10 minutes covered at low heat. Add the bacon then increase the heat slightly. Stir …
From 196flavors.com


CARBONNADE RECIPE | GOURMET TRAVELLER
2015-10-21 Main. 1. Season beef to taste and dust with flour. Heat butter in a casserole over medium-high heat until foaming, add beef ribs and brown all over (5-6 minutes), then transfer …
From gourmettraveller.com.au


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