BEEF CARBONNADE
Steps:
- Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
- Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
- Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.
BELGIAN BEEF CARBONNADE
Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.
Provided by Belgian Foodie
Categories Main Dish
Time 3h30m
Number Of Ingredients 16
Steps:
- Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
- Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
- Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
- Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
- Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
- After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
- Add the mustard and stir.
- If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
- Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.
Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving
CARBONNADE FLAMANDE
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
- Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
- Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Nutrition Facts : Calories 830 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 86 grams protein, Sodium 3.17 milligram of sodium
BEEF CARBONADE
Make and share this beef carbonade recipe from Food.com.
Provided by chia2160
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
- preheat oven to 325.
- combine flour salt and pepper and toss in beef.
- in a lge skillet brown beef, and add to onion mixture.
- combine remaining ingredients, add and bring to a simmer.
- cover pot and transfer to oven, cook aprox 2 hours.
BEEF CARBONNADE
This is out of Weight Watchers "Best Eats" cook book. I haven't tried it but this sounds good for being low calorie, low fat.
Provided by Ck2plz
Categories Meat
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
- 2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low.
- 3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.
Nutrition Facts : Calories 286.6, Fat 9.1, SaturatedFat 3.5, Cholesterol 55.2, Sodium 307.8, Carbohydrate 28.6, Fiber 3.7, Sugar 7.5, Protein 18.6
CARBONNADE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with kitchen string (alternatively, tie the herbs together with a leek leaf).
- Melt 4 tablespoons of the butter in a large pot over medium heat. Add the bacon, garlic and onions and cook until the garlic is soft and the onions translucent, 6 to 8 minutes. Remove from the pot.
- Increase the heat under the pot to medium-high and add 2 tablespoons of the butter.
- Sprinkle the beef with 2 tablespoons salt and 2 teaspoons pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic to the pot.
- Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.
- Add the beer, mustard and sirop de Liege; stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.
- Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garni, reheat and serve.
POT ROAST CARBONNADE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.
- Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
- Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW
This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
- 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
- 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
- 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Provided by French Tart
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 170C, 340F, gas mark 3.
- Make sure the pieces of beef are thoroughly dry, using paper towels.
- In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
- Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
- Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
- Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
- Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
- Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
- Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
- Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
- When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
- In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.
Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9
BELGIAN BEEF CARBONNADE
Make and share this Belgian Beef Carbonnade recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt, pepper and paprika. Roll beef cubes in this until well coated.
- Melt butter in large saucepan. Add onions; saute until soft and tender. Remove.
- In same pan over high heat, sear beef cubes, a few at a time.
- Return onions and meat to pan. Set on low heat.
- Add garlic, bay leaf, thyme and celery. Sprinkle on parsley; add sugar and beer.
- Bring to simmer while stirring. Cover and poach on low heat, 1 1/2 hours.
- Add vinegar. Simmer 5 minutes. .
Nutrition Facts : Calories 1825.6, Fat 177, SaturatedFat 76.8, Cholesterol 266.1, Sodium 963, Carbohydrate 30.2, Fiber 2.6, Sugar 13.3, Protein 21.4
SLOW COOKER BEEF CARBONNADE
A delicious slow cooker meal. If the beef is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat yourself in order to yield 4 pounds of solid meat.
Provided by CookingONTheSide
Categories Roast Beef
Time 8h30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat oil on medium-high until very hot.
- In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
- Add beef chunks to skillet in 3 batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.
- With slotted spoon, transfer beef to medium bowl once it is browned.
- After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits.
- Boil 1 minute, stirring.
- Meanwhile, in 6 to 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme.
- Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir.
- Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
- About 20 minutes before beef mixture is done, prepare egg noodles as label directs.
- To serve, skim and discard any fat from cooking liquid.
- Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
- Makes about 10 cups.
Nutrition Facts : Calories 518.1, Fat 18.9, SaturatedFat 6, Cholesterol 196.5, Sodium 226.3, Carbohydrate 17.8, Fiber 1.2, Sugar 1.5, Protein 63.1
MAINLY MUSHROOM BEEF CARBONNADE
This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon., Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste., Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan., Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
Nutrition Facts : Calories 333 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
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