Carbonnade of Beef is a rich beef stew cooked in dark beer. Cook the beef long and slow for a meltingly tender casserole that you can serve any day but is also good enough for a dinner party.
We’ve had way too much turkey and ham, so I thought it would be nice to have some real BEEF! As we are beef farmers there is a certain obligation to consume some of this delicious meat.
As my husband got far too many bottles of beer at Christmas, I blagged one off him, not difficult as he loves this beef cooked in beer almost more than drinking the beer!
Let’s get social!
Carbonnade of Beef
- cooking oil spray
- 500 g lean braising steak trimmed and cut into 6 x 5 cm mini steaks (I just cut it into 1 inch cubes)
- 1 tbsp olive oil
- 2 large onions sliced
- 2 cloves garlic crushed
- 300 g carrots sliced
- 1 tsp brown sugar
- 1 tbsp plain flour
- 500 ml stout or other dark beer
- 1 beef stock cube crumbled
- 1 tbsp tomato puree
- 1 bay leaf
- salt and pepper
- 1 tbsp chopped fresh parsley to garnish
- Spray a large, shallow non-stick frying pan with a little cooking oil, heat until hot and brown the meat on all sides, then transfer it to a casserole dish.
- Add the olive oil to the pan and saute the onions over medium heat for about 10 minutes, or until they begin to soften. Add the garlic and sugar to the pan, stir well, reduce the heat to medium-low and cook for another 10 minutes or until the onions start to caramelise.
- Stir in the flour and cook for 1 minute, then add the stout, stock cube and tomato puree, stir well and bring to a simmer.
- Transfer the onion mixture to the casserole dish and mix with the beef. Add the bay leaf and plenty of seasoning, cover, and cook in a preheated oven, 170C for 2 hours.
- Check the seasoning, remove the bay leaf and serve garnished with the parsley.