Belgian Beef Carbonnade | Recipe | Induction Cooking | ASKO

Belgian beer

💰Cheaper: lager

Lager provides a similar flavor profile at a lower cost.

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used in stews.

Sear the beef chuck in batches in a big enamel cast iron pot on the induction hob until browned, to develop flavor.

Remove the beef and set aside, leaving the brown crust in the pot.

Add a little butter and speck (or bacon) to the pot and sweat the onions until softened.

Add garlic and cook briefly.

Sprinkle flour over the onions and garlic to soak up the juices, creating a roux.

Gradually add Belgian beer, stirring until smooth.

Return the beef to the pot and add brown sugar, mustard, and apple cider vinegar.

Pour in beef stock to bring the liquid level up.

Cover the pot and reduce heat to a simmer, setting a timer for cooking.

About 20-30 minutes before finishing, add large chopped carrots to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens