Full Recipe

Beef Carbonnade

This is a rich oven-cooked stew of beef in beer, a favourite throughout the North of France. Our chef Lou has tweeked the traditional recipe slightly….so here we go…enjoy!

  • Ingredients (serves 4):
  • 30g butter
  • 2-3 tablespoons oil
  • 1kg lean beef rump or chunk steak, cubed
  • 2 medium onions, diced
  • 2 large carrots, diced
  • 1 large sweede, diced
  • 6 celery sticks, diced
  • 1 garlic clove, crushed
  • 1 tablespoon brown sugar
  • 1 tablespoon flour
  • 500ml beer (we use Macs Ale)
  • 2 bay leafs
  • 4 springs of thyme
  • 300ml beef stock
  • Croutons:
  • 6-8 slices baguette
  • Dijon Mustard

Method

Cooking time 2 ½ – 3 hours

PREHEAT the oven to 150°C (300°F/Gas2). Melt the butter in a large sauté pan with a tablespoon of oil. Brown the meat in batches over high heat and then lift out onto a plate.

ADD ANOTHER tablespoon of oil to the pan and add the onion. Cook over moderate heat for 10 minutes, then add the garlic and sugar and cook for a further 5 minutes, adding another tablespoon of oil if necessary. Lift out the onion onto a second plate.

REDUCE the heat to low and pour in any juices that have drained from the browned meat, then stir in the flour. Remove from the heat and stir in the beer, a little at a time (the beer will foam). Return to the heat and let the mixture gently simmer and thicken. Season with salt and pepper.

LAYER the meat and onion in a casserole dish, tucking the bay leaves and springs of thyme between the layers and seasoning with salt and black pepper as you go. Pour the liquid over the meat, cover with a lid and cook in the oven for 2 ½ – 3 hours, or until the meat is tender.

TO MAKE the croutons, preheat the grill. Lightly toast the baguette on both sides, then spread one side with mustard. Arrange on top of the carbonnade, mustard side up, and place the whole casserole under the grill for a minute.