Recipe Beef carbonnade : Hearty Dishes and Tasty

Recipe Beef carbonnade : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef carbonnade has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Capable cooks level.

Carbonnade is a classic Belgium stew which features moist chunks of beef bathed in a hearty beer broth.


  • 1 tablespoon olive oil
  • 800g beef chuck steak, trimmed, cut into 4cm pieces
  • 25g butter
  • 200g middle bacon rashers, trimmed, roughly chopped
  • 3 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons plain flour
  • 375ml bottle stout
  • 1 1/2 cups Massel chicken style liquid stock
  • 10 fresh thyme sprigs
  • 3 dried bay leaves
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • Crusty bread, to serve
  • Extra chopped parsley, to serve


  • Step 1
    Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  • Step 2
    Reduce heat to medium. Melt butter in dish. Add bacon and onion. Cook, stirring occasionally, for 15 minutes or until onion is softened. Add garlic. Cook for 1 minute or until fragrant. Sprinkle over flour. Cook, stirring, for 1 minute. Slowly add stout, stirring constantly. Return beef and any juices to dish with stock, thyme and bay leaves. Cover, bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour 30 minutes or until beef is tender.
  • Step 3
    Remove lid. Simmer for a further 30 minutes or until sauce has thickened. Remove and discard bay leaves and thyme sprigs. Stir in parsley. Season with salt and pepper. Serve with crusty bread and sprinkled with extra parsley.

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