Beef Carbonnade

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

The ingredient of Beef Carbonnade

• 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

The Instruction of beef carbonnade

• 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
• 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
• 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

Nutritions of Beef Carbonnade

calories: 713 654 calories
calories: 29 9 grams fat
calories: 11 3 grams saturated fat
calories: 38 8 grams carbohydrates
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calories: n a
calories: 62 grams protein
calories: 176 milligrams cholesterol
calories: 1665 milligrams sodium
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calories: nutritioninformation