Beef Carbonnade Recipe

Name: Beef Carbonnade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 medium onions, sliced; 1/2 cup reduced-sodium beef broth; 3/4 lb baby yukon gold potato, halved; 3 garlic cloves; 2 tablespoons apple cider vinegar; 1 tablespoon packed brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 2 bay leaves; 1 (12 ounce) can beer; 5 medium carrots, cut into 1-inch pieces; 2 tablespoons all-purpose flour

Servings: persons

1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, sliced
1/2 cup reduced-sodium beef broth
3/4 lb baby yukon gold potato, halved
3 garlic cloves
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 bay leaves
1 (12 ounce) can beer
5 medium carrots, cut into 1-inch pieces
2 tablespoons all-purpose flour

1
1. Sprinkle beef with salt and pepper. Heat a large non stick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
2
2. Transfer the beef to a 5-6 quart slow cooker. Add the onions to the skillet; reduce the heat to medium. Cook, stirring occasionally, until the onions are lightly browned, about 8 minutes. Add the broth; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Add the potatoes, garlic, vinegar, brown sugar, mustard, thyme, and bay leaves. Pour 1/3 cup of the beer into a small bowl and refrigerate. Pour the remaining beer over the beef and vegetables. Press the potatoes into the liquid to cover. Top with an even layer of the carrots. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or low 8-10 hours on low.
3
3. About 20 minutes before the cooking time is up, whisk the flour and reserved 1/3 cup of beer until smooth. Stir in about 1/4 hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaves.

598

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 lb boneless bottom round steak, trimmed and cut into 1 inch cubes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 3 medium onions, sliced, and more.

Yes, Beef Carbonnade 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 Carbonnade

How did you like this recipe?

Frequently Asked Questions