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Beef Carbonnade is a delicious combination of beer, vegetables and spices stewed with beef. It is an old fashioned Belgian recipe and is actually their national dish. It is dark in color and rich in flavor. A question that always comes to mind is what kind of beer should I use. Keeping with the spirit of tradition, one should always use a Belgian ale called Oud Bruin. This kind of beer, however, is not always readily available. It can be replaced with any brown or stout ale such as Newcastle Brown ale. Beef carbonnade is excellent served with buns, rice, and your favorite red wine. As with any beef dish, I always suggest a red Bordeaux. Give this dish a try. You will not be disappointed.
- 1/2 kilo beef chuck, cut in cubes
- 2 tbsp. flour for coating
- 1/2 beef bouillon
- 2 tbsp. olive oil
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 1 medium carrot cut in cubes
- 1/4 cup celery, diced
- 1/2 tsp. thyme
- 1 bay leaf
- 2 cups beer or dark beer
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 1/4 cup parsley, chopped
- salt and pepper to taste
- In a mixing bowl, combine flour, pepper and salt. Sprinkle onto the beef and make sure beef is evenly coated.
- Add a small amount of olive oil in a pan. Pan fry beef in batches over medium-high heat until brown. Adding of oil is optional. Set aside in a pot.
- In the same pan, melt in butter. Scrap all leftovers from the beef. Add in onion and garlic. Saute until translucent and slightly brown.
- Add in carrots, celery, thyme and bay leaf. Stir together for a few minutes. Set aside in a pot with meat.
- Pour in beer and add in sugar. Bring to a boil. After a boil, Add the beef bouillon. Cover and simmer over low heat for at least 1 hour or until the meat is tender and the sauce thickens.
- When meat is tender, remove the bay leaf. Pour in the vinegar and simmer to a boil. Add in the chopped parsley. Salt and pepper to taste. Turn of heat.
- Alternatively, can cook in a preheated oven at 300 degrees F. for about 40 minutes. After half an hour, add sugar before it finishes cooking. Scrap regularly to avoid sticking on the pan.
- Serve and enjoy your beef carbonnade with your favorite pasta or rice.