Beef Carbonade Recipe

Name: Beef Carbonade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 pounds beef stew meat trimmed and cubed; 1 pound pearl onions peeled and trimmed; 2 1/2 cups beef stock rich; 3 tablespoons flour; 1 tablespoon ground mustard; 2 cups brown ale; 1/4 cup tomato paste; 2 bay leaves; 10 slices french bread; 1/4 cup coarse grain mustard; 4 tablespoons olive oil to drizzle; chopped parsley to garnish; carrots; broccoli

Servings: persons

4 tablespoons olive oil
2 pounds beef stew meat trimmed and cubed
1 pound pearl onions peeled and trimmed
2 1/2 cups beef stock rich
3 tablespoons flour
1 tablespoon ground mustard
2 cups brown ale
1/4 cup tomato paste
2 bay leaves
10 slices french bread
1/4 cup coarse grain mustard
4 tablespoons olive oil to drizzle
chopped parsley to garnish
carrots
broccoli

1
Preheat the oven to 325u00b0F. Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook the beef, in batches, for 5-6 mins until browned all over. Remove from pan using a slotted spoon; set aside.
2
Add 1 tbsp oil to the pan. Add the onions and cook, stirring, for 6-7 mins until golden brown and beginning to soften. Remove the onions from the pan using a slotted spoon and set aside with the meat.
3
Add 2 tbsp stock to the pan juices. Add flour and ground mustard. Cook, stirring, for 30 seconds. Remove from heat. Add remaining stock a little at a time, stirring well between each addition. Add ale, tomato paste and bay leaves. Bring to a boil, stirring until thickened. Return meat and onions to pan. Cover.
4
Transfer to the oven. Cook for 1 1/2-2 hours until meat is tender. Spread bread with mustard. Place on top of the meat. Drizzle with remaining 1 tbsp oil. Return to oven, uncovered, for 25 mins. Garnish with parsley. Serve with broccoli and carrots.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 pounds beef stew meat trimmed and cubed, 1 pound pearl onions peeled and trimmed, 2 1/2 cups beef stock rich, and more.

Yes, Beef Carbonade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Carbonade

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