Mary Berry Beef Carbonnade Food

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MARY BERRY'S BEEF BOURGIGNON



Mary Berry's Beef Bourgignon image

Try Mary Berry's delicious beef bourgignon for the perfect family Sunday lunch.

Categories     dinner party     comfort food     dinner

Time 3h

Yield 6-8

Number Of Ingredients 15

2 tbsp. oil
900 g good stewing steak
175 g smoked streaky bacon
1 large onion, thickly sliced
2 fat garlic cloves, crushed
450 mL red wine
40 g flour
4 tbsp. brandy
600 mL beef stock
salt and freshly ground black pepper
1 tsp. fresh thyme leaves, chopped
175 g chestnut mushrooms
a knob of butter
12 small raw pickling onions
2 tbsp. finely chopped fresh parsley

Steps:

  • Preheat the oven to 160C/gas mark 3. Place the oil in a flameproof casserole over a high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to the plate.
  • Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown. In a separate wide based pan, pour in the wine and boil to reduce by half.
  • Sprinkle the flour over the onion mixture and then pour over the reduced wine, the brandy, and half the stock. Stir until combined and thickened, and bring to the boil.
  • Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme. Bring to the boil, cover with a lid and transfer to the preheated oven for about 1 1/2 - 2 hours.
  • When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with the butter for about 2 minutes.
  • Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender. Sprinkle with parsley and serve hot from the oven.

MARY BERRY'S BEEF STEW



Mary Berry's beef stew image

Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It's lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.

Provided by Mary Berry

Categories     Main course

Yield Serves 6

Number Of Ingredients 13

1 tbsp sunflower oil
750g/1lb 10oz braising steak, cut into 2cm/¾in cubes
25g/1oz butter
2 small leeks, trimmed and finely sliced
1 tsp ground ginger
2 tsp paprika
40g/1½oz plain flour
425ml/¾ pint good-quality beef stock, hot
2 tbsp Worcestershire sauce
1 small celeriac, peeled and cubed into 2cm/¾in pieces
2 heaped tbsp hot horseradish cream
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Steps:

  • Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
  • Preheat the oven to 160C/140C Fan/Gas 3.
  • Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
  • Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
  • Stir in the horseradish cream, sprinkle with parsley and serve at once.

CARBONNADE FLAMANDE



Carbonnade flamande image

Cook a classic ale casserole with chunks of meaty beef

Provided by Good Food team

Categories     Dinner

Time 3h30m

Number Of Ingredients 14

1¼ kg stewing beef, cut into 4cm cubes
400ml Trappist ale such as Leffe or Chimay, or other dark ale
3 garlic cloves, lightly crushed
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots, sliced
2 onions, sliced
1 leek, sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley, chopped

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 CARBONNADE



Beef Carbonnade image

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

1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, sliced
1/2 cup reduced-sodium beef broth
3/4 lb baby yukon gold potato, halved
3 garlic cloves
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 bay leaves
1 (12 ounce) can beer
5 medium carrots, cut into 1-inch pieces
2 tablespoons all-purpose flour

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



Carbonnade image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

A few stems fresh marjoram
A few sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
1 stick (8 tablespoons) unsalted butter
8 ounces applewood-smoked bacon
1/4 cup minced garlic
1 sweet onion, small dice
2 1/2 pounds stew beef
Salt and pepper
1/4 cup apple cider vinegar
1/2 cup all-purpose flour
12 ounces dark ale beer (not hoppy)
2 tablespoons Dijon mustard
2 tablespoons sirop de Liege (see Cook's Note)

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.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW



Beef Carbonnade with Vegetables: Belgian Beef Stew image

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

2 tablespoons all-purpose flour, plus 1 teaspoon
1/2 to 3/4 teaspoon smoked paprika
1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
4 teaspoons olive oil
1 large onion, sliced, about 3 cups
4 cloves garlic, coarsely chopped
1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
3 cups low-sodium beef broth
1 tablespoon molasses
Small bunch thyme sprigs
1 pound baby red skinned potatoes, halved or quartered if large
3 medium carrots, cut into 1-inch pieces (about 8 ounces)
2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
1 teaspoon unsalted butter, melted
Chopped fresh parsley leaves, optional

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.

BEEF CARBONNADE (BEEF & BEER STEW)



Beef Carbonnade (Beef & Beer Stew) image

This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.

Provided by PamLuvs2Cook

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
2 lbs yellow onions, sliced
2 teaspoons vegetable oil
1 tablespoon tomato paste
1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
2 garlic cloves, chopped
3 tablespoons flour
3/4 cup chicken broth
3/4 cup beef broth
1 tablespoon cider vinegar
fresh thyme, tied into a small bundle with twine
2 bay leaves
salt
pepper

Steps:

  • In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
  • In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
  • Add tomato paste, garlic and flour, stir and cook for 2 minutes.
  • Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
  • Add thyme bundle and bay leaves along with cider vinegar.
  • Add the cooked meat in with it's juices.
  • Season to taste with salt & pepper. Bring to a good simmer.
  • Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
  • Cook for 2-2 1/2 hours in a 300º oven.
  • Before serving remove thyme bundle and bay leaves.
  • Serve over cooked egg noodles.

Nutrition Facts : Calories 593.4, Fat 29.8, SaturatedFat 10.7, Cholesterol 174.9, Sodium 391.4, Carbohydrate 21.4, Fiber 2.4, Sugar 6.9, Protein 53.4

STEAK CARBONNADE



Steak Carbonnade image

Carbonnade is the French term for meat grilled over coals. This recipe was on a 'free recipe' 3 X 5 card I picked up at a United Supermarket, I think it was in Quanah, Texas on US-287 Between Ft Worth and Amarillo. I found the card while cleaning out my old pickup,getting ready to sell it, it had been behind the drivers seat for years. I finally gave it a try, It ain't half bad. See what you think. IT DOES MARINATE OVERNIGHT.

Provided by Pierre Dance

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup rich full bodied beer, i used a czech pilsner.
2/3 cup onion, chopped
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
4 teaspoons lemon juice
1/2 teaspoon freshly ground new mexico chile powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika (Find a spice shop that sells the good stuff.)
4 top sirloin steaks, 1 inch thick

Steps:

  • Combine all ingredients except the steaks in a sauce pan over medium heat.
  • Simmer uncovered for 5-6 minutes.
  • Set aside to cool.
  • Place each steak in a ziplock bag.
  • Divide the marinade 1/4 into each bag.
  • Place the bags in a bowl, to catch any drips.
  • Refridgerate.
  • Marinate over night.
  • Light off the grill to a medium heat.
  • Grill 5-6 minutes on each side for rare.
  • If you grill them longer don't blame me.
  • Serve with"Corn on the Grill" Kemke#74628 and lots of cold beer.

Nutrition Facts : Calories 1089.5, Fat 70.3, SaturatedFat 27.4, Cholesterol 300.9, Sodium 488.5, Carbohydrate 18.3, Fiber 0.7, Sugar 12.9, Protein 87.3

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