| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 pound onions, sliced
- 2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices
- 2 teaspoons brown sugar
- 3 tablespoons flour
- 1 tablespoon Dijon mustard
- 2 cups dark beer
- 1 cup beef stock
- Salt and pepper
- 1 bay leaf
- 2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage)
Instructions
- To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.
- In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.
- Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 523 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 54 g |
| Cholesterol | 180 mg |
| Sodium | 1271 mg |
Reviews
I lived in Belgium for 6 years and learned to make a great Carbonade.
Two things are a little different from this excellent recipe:
The Belgians use a lighter beer ( Stella Artois ) not as bitter and, just before cooking the dish in the oven, they put a thick slice of white bread, covered with dijon mustard, on top of the meat…it thicken the sauce while cooking…
Good luck!
Two things are a little different from this excellent recipe:
The Belgians use a lighter beer ( Stella Artois ) not as bitter and, just before cooking the dish in the oven, they put a thick slice of white bread, covered with dijon mustard, on top of the meat…it thicken the sauce while cooking…
Good luck!
i had to add cornstarch to this recipe in order to thicken the entire stew, and i recommend tying together some fresh herbs [parsley, thyme, bay leaf] and letting them simmer with the stew, but not for too long otherwise the flavor becomes overwhelming. otherwise the meat was tender, and that was pleasant.
this is a great heart healthy recipe!
thundercloud2
western ny
thundercloud2
western ny
A fantastic dinner party recipe, raves and applause, it isn’t difficult and the taste is wonderful.