Beef Carbonnade

This is not a new recipe by any means. It had its moment of great popularity a few decades ago and appeared on the menus of many a bistro. An oldie but a goodie and for me, pure comfort food. When it’s cold and wintery and my body craves something robust and warming, this is my first choice.

This Flemish beef and beer stew is cooked slowly at a low temperature and by the time it’s ready the meat will be soft and the sauce rich and deep. The original recipe for Beef Carbonnade has croutons with gruyere cheese and mustard but I’m quite happy eating it without and having chunks of fresh baguette to mop up the luscious sauce.

These days, with interesting ales so abundant, there is much discussion about which is best. I confess that I have no idea if it makes a difference. I just use what I have. The dish in the pictures was made with an IPA because that’s what I had in the fridge.

This is a very straightforward recipe. The only thing I would say is to make sure you cook it for the required time. It takes at least 2.5hrs at 160C/300F and like many stews, tastes even better the next day.

Beef Carbonnade

Ingredients – Serves 4

• 3 onions sliced into half moons
• Olive oil + 2tbs butter
• 1 kg cubed meat for stewing (chuck, blade..)
• 3 tbs flour
• 1.5 cups Belgian style dark beer
• 1.5 cups stock (chicken or beef)
• sprig of thyme
• 2 bay leaves
• 1 tbs mustard
• 1 tbs brown sugar
• 1 tsp vinegar
• Salt and black pepper

Method

Heat your oven to 160C/300F.

Take a large pot or Dutch oven, heat some oil and a tablespoon of butter and cook the sliced onions. Add some salt and let them cook gently for about 12-15 minutes until they are slightly caramelized. Remove and set aside.

Toss the cubed meat in seasoned flour Add a tablespoon of butter to the pot and brown the meat in small batches. Don’t move them around too much. Let them sear on each side and add more butter or oil if necessary. It takes some time but in the end it’s quicker to cook a few pieces at a time than a large batch, which will take forever.

When all the meat is browned return it all, with the juices, to the pot and pour in the stock and half the beer (reserve the rest – don’t drink it yet!) Scrape the bottom of the pan with a wooden spoon to release all the browned bits Then add the bay leaves, thyme and half the caramelized onion. Season with salt and black pepper.

Increase the heat until the dish is simmering nicely then cover and place in the oven and let it cook for at least 2 hours.

After 2 hours, check the meat. It should be tender enough to pierce with a fork. Mix in the mustard, sugar and vinegar, some more beer and top with the reserved onion.

Return to the oven uncovered and cook for another 30 minutes by which time the meat will be soft and you will have a thick, rich and delicious sauce. Check the seasoning, adding salt and black pepper if needed and serve with some lovely fresh bread..