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Beef carbonnade
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Belgian beef stew simmered in beer.
Ingredients:
  • 18.20 gm olive oil
  • 800g beef chuck steak, trimmed, cut into 4cm pieces
  • 25g butter
  • 200g middle bacon rashers, trimmed, roughly chopped
  • 3 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 40.00 ml plain flour
  • 375ml bottle stout
  • 382.50 gm chicken style liquid stock
  • 10 fresh thyme sprigs
  • 3 dried bay leaves
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • Crusty bread, to serve
  • Extra chopped parsley, to serve
Instructions:
  • In a large heavy casserole dish over medium-high heat, sear the beef in batches for 5 to 6 minutes until browned. Remove to a bowl.
  • Lower heat to medium. Melt butter in a dish. Add bacon and onion, cook for 15 minutes until onion is softened, stirring occasionally. Stir in garlic, cook for 1 minute until fragrant. Sprinkle flour over the mixture and cook for another minute. Gradually pour in stout while stirring constantly. Add beef and any juices back to the dish along with stock, thyme, and bay leaves. Cover and bring to a boil, then reduce heat to low. Simmer for 1 hour and 30 minutes, stirring occasionally, until beef is tender.
  • Uncover and simmer for an additional 30 minutes until the sauce thickens. Remove and discard bay leaves and thyme sprigs, then stir in parsley. Season with salt and pepper. Serve with crusty bread and a sprinkle of extra parsley on top.

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