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How To Make Beef Carbonade

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How To Make Beef Carbonade
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Beef Carbonade Recipe. Tender Beef Carbonade in a thick sauce served with noodles or rice. Taste our Beef Carbonade recipe. Enlarge Beef Carbonade Recipe. Tender Beef Carbonade in a thick sauce served with noodles or rice. Taste our Beef Carbonade recipe.
Serves:
4
Preparation Time:
40 minutes
Cooking Time:
1 hour 30 minutes
Total Time:
2 hours 10 minutes

Step 1: Sauté the bacon

  • 250 g bacon
  • 2 large onions, sliced
  • 1 tbsp sugar
  • 200 g plain flour
  • 1 tbsp thyme
  • 1 tsp salt to taste
  • 1 ¼ kg beef stewing meat, cut into chunks
  • 200 ml vegetable oil
  • 100 g chopped parsley
  • 30 ml beer
  • 300 ml stock (beef, chicken, vegetable)
  • 1 large casserole dish
  • 1 sharp knife
  • 1 chopping board
  • 1 slotted spoon
  • 1 spoon

Step 2: Sauté the onions

Add the onions to the casserole dish and fry in the residue of bacon fat. If necessary, add a little vegetable oil.

Step 3: Reserve the onions

When the onions have become soft and golden, remove them from the dish and set aside with the bacon.

Step 4: Prepare flour coating

Combine the flour, sugar, thyme and salt and pepper in a bowl.

Step 5: Coat the beef

Roll the beef cubes in the flour mixture pressing them in so they are thoroughly coated.

Step 6: Brown the meat

Sauté the beef cubes in the casserole dish using the fat from the bacon and onions. Sear them first over a high heat and then turn the heat down to brown them well on all sides. Again, if necessary add a small amount of vegetable oil.

Step 7: Add the beer and stock

Pour the beer and stock into the casserole dish and stir well.

Step 8: Add the onions and bacon

Return the onions and bacon to the casserole dish and simmer.

Step 9: Heat the oven

Pre-heat the oven to 200ºC, gas mark 6.

Step 10: Cook in the oven

Cover the casserole dish and place it in the centre of the oven to cook for 90 minutes. After 30 minutes, reduce the heat to 150ºC, gas mark 2. Stir occasionally.

When stirring the stew, you will notice that the sauce is reducing and thickening and the meat should become tender.

Step 11: Serve

This dish is usually served on a bed of noodles or rice.
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Tips & Comments
  1. 7668957

    what could replace beer for this recipe?

  2. simpatica

    I cannot wait to try this recipe.I think its going to taste great =)

  3. andycrofts

    Can't believe the comments below...I made this exactly to the recipe (I have a mini-laptop in the kitchen as my "cookbook") so I was pretty exact. My girlfriend said it was the best I've ever, ever done! 100% recommended - that ws a week or so again, she asked me to make it agin ASAP. The oil amount might be wrong, I just used my judgement. Don't think I used that much, just added a bit more if necessary. To quote Jamie Oliver, I started with a couple of 'good glugs'. Served with noodles. I used a sweet stout (Finnish brand - can't remember the name) and it worked well. Cast-iron pot, so cleaning was a bit of a chore, but well worth it. -Andy, Oulu, Finland

  4. e174b760-9feb-45d0-9897-ff0008cb3616-randsinlove

    WAY too much oil.... also would grill the bacon. I understand the need to saute the onions with the oil but a tbs or 2 would be more then suffice as is for the beef. Using a non stick coated pan will help stop it sticking

  5. Anonymous

    Watching the video,when are you supposed to use the 200ml of oil? I found it impossible to fry the bacon onions and meat without adding quite a lot of oil.

  6. Anonymous

    I made this recipe but it didn't go down well. I feel for 4 people, one and a quarter kg of beef stewing meat is far too much, the 1 tbsp of thyme was far to overpowering also. I just feel that the ingredients aren't in proportion.

  7. Anonymous

    I'm afraid to use this recipe because ti calls for 6 3/4 fl oz of vegetable oil. That has to be wrong.

  8. Anonymous

    I don't normally eat beef but tried this reciepe. It is excellent really tasty.

  9. Anonymous

    Delicious! Remember to use a dark beer.