Serves 6
150 min
Beef Carbonnade
Recipe GLPR63e1ddb043a006
A rustic Flemish beef stew enriched with dark beer and red wine, featuring tender braised beef cubes, pearl onions, mushrooms, and bacon in a savory, deeply flavored sauce. The beef reaches a safe internal temperature of 160°F during the long braising process, making it fork-tender and perfect served over egg noodles with fresh parsley garnish.
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Ingredients
1 pound top round beef, cut into 1-inch cubes
Salt to taste
Black pepper to taste
¼ cup all-purpose flour, for dusting
¼ cup clarified butter
½ cup applewood-smoked bacon, chopped
2 medium carrots, peeled and cut into 1-inch pieces
1 large yellow onion, cut into large chunks
15 pearl onions, peeled
5 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 (12 oz) bottle Kasteel beer
1 (12 oz) bottle Chimay red beer
½ (750 ml) bottle Cabernet Sauvignon wine
2 cups reduced veal or beef stock
1 pound cremini or button mushrooms, cleaned with stems intact
2 tablespoons butter
1 tablespoon Dijon mustard
2 tablespoons butter
1 bunch fresh parsley, finely chopped, for garnish
1 pound egg noodles, cooked according to package directions
Directions
In a large bowl, season the beef cubes generously with salt and pepper. Lightly dust with flour, shaking off any excess. Set aside.
Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 3 to 4 minutes per batch. Transfer the browned beef to a plate.
In the same pot, cook the chopped bacon over medium heat until the fat renders and it begins to crisp, about 4 to 5 minutes. Add the diced carrot, large onion pieces, and minced garlic, stirring frequently until the vegetables soften and begin to caramelize, about 6 to 8 minutes.
Pour in both bottles of beer, scraping up any browned bits from the pot bottom with a wooden spoon. Add the wine, stock, thyme, and the browned beef with any accumulated juices. Bring to a gentle simmer.
Reduce heat to low, cover with a lid, and braise for 1 hour, stirring occasionally. The beef should be becoming tender. Meanwhile, melt 2 tablespoons of butter in a separate skillet over medium heat, add the pearl onions and mushrooms, and sauté until lightly golden, about 6 to 8 minutes. Set aside.
After 1 hour of braising, stir the sautéed pearl onions and mushrooms into the pot. Continue braising, covered, for another 30 to 45 minutes until the beef is fork-tender and has reached an internal temperature of 160°F when tested with a meat thermometer.
Remove from heat. Whisk the Dijon mustard together with 2 tablespoons of butter to form a smooth paste, then stir into the stew. This will help thicken and enrich the sauce slightly.
Taste and adjust seasoning with additional salt and pepper as needed. Serve the beef carbonnade over cooked egg noodles, garnished with fresh chopped parsley.
