Description
Indulge in the rich flavors of Northern France with this incredible beef carbonnade recipe. Slow-braised in Belgian beer and aromatic herbs, this dish is a true comfort food that will warm your soul.
Ingredients
Chuck Steak:
1 kg (2.25 lbs)
Vegetable Oil:
2 tablespoons
Onions:
4 large, thinly sliced
Unsalted Butter:
2 tablespoons
Brown Sugar:
1 tablespoon
Red Wine Vinegar:
1 tablespoon
All-Purpose Flour:
2 tablespoons
Dark Belgian-Style Beer:
400 ml (13.5 fl oz)
Beef Stock:
2 cups
Bay Leaves:
2
Thyme:
4 sprigs
Dijon Mustard:
1 tablespoon
Fresh Parsley:
2 tablespoons
Salt and Pepper:
to taste
Instructions
- Preheat oven to 150°C (300°F).
- Pat the beef dry, season with salt and pepper.
- Heat oil in a Dutch oven, sear beef, set aside.
- Cook onions in butter until caramelized.
- Add sugar, vinegar, then return beef to pot with flour.
- Pour in beer, stock, add bay leaves and thyme.
- Simmer, cover, and bake for 3 hours.
- Discard bay leaves, stir in mustard, adjust seasoning.
- Garnish with parsley before serving.
Notes
- For the most authentic flavor, use a Trappist or other malty Belgian ale.
- This dish pairs perfectly with crusty bread, mashed potatoes, or Belgian-style fries.
- The flavor improves after a day, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven-braised
- Cuisine: French (Northern France)
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 7 g
- Sodium: 670 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 155 mg
