Carbonnade- classic Belgian beef, onion and beer stew

Serve with freshly crushed potatoes, gnocchi, rice or noodles.
 
Carbonnade, belgian beef, recipes, stew
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Recipe from: 18 July 2016
Preparation time: 20 min
Cooking time: 2h10
 
 

Ingredients

 
  • 1.5
    kg
    beef topside and beef chuck, cut into bite size pieces
  • salt and black pepper
  • 60
    ml
    canola oil
  • 75
    g
    salted butter for sautéing onions
  • 1
    kg
    finely sliced onions
  • 100
    g
    salted butter for roux
  • 100
    g
    cake flour
  • 3
    bay leaves
  • 25
    g
    brown sugar
  • 10
    g
    fresh thyme leaves –– roughly chopped
  • 700
    ml
    draught beer
  • 1
    l
    beef or chicken Stock (shop bought is absolutely fine)
  • salt and black pepper
  • 2
    handfuls roughly chopped parsley
 
 

Method

 

Pat the beef pieces dry with paper towel and season generously with salt and pepper.

Heat the oil in large heavy based saucepan or Casserole dish – to almost smoking. Brown the meat – you will need to do this in batches – remember do not keep stirring – you need to give the meat time to brown.

Keep all the browned meat aside. In the same pot heat the 75g butter and sauté the onions until soft and slightly brown and at the same time, scrapping all brown bit of the bottom of the pot from searing the meat.

Add the 100g butter, melt and then add the flour. Cook gently and form a roux – low heat. Return the beef to the pot.

Add the bay leaves, sugar, thyme and little more salt and pepper. Add the beer – cook on low heat for about 5 minutes and add the stock.

Bring to the boil and skim off any excess fat. Cover with lid and place in the oven at 160 °C for approximately 2 hours. Before serving skim off any excess fat and adjust seasoning. Sprinkle with freshly chopped parsley.

Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.

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