Beef - How to Make Beef Carbonnade Recipe [Episode 155]

Belgian beer

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer maintains flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and tender when cooked.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a unique sweetness with potential health benefits.

Prepare 6 lb ey round roast by removing excess fat and cutting into 1-inch thick slices, then into big square chunks.

Sprinkle salt and pepper on the beef chunks.

Heat a big Dutch oven until very hot and add 2 tbsp vegetable oil.

Sear the beef chunks for 15-20 minutes until browned on all sides.

In a separate frying pan, heat 2 tsp vegetable oil and sauté sliced onions with salt and pepper until translucent.

Add 6 mashed garlic cloves to the onions and cook briefly.

Stir in 2 tbsp tomato paste and then add 6 tbsp flour, mixing everything together.

Combine the onion mixture with the browned meat in the Dutch oven.

Add 1.5 cups chicken broth, 1.5 cups beef broth, and the malt liquid (or dark beer) to the meat.

Add 2 tbsp cider vinegar, 6 bay leaves, and a bunch of fresh thyme tied with kitchen twine.

Stir everything and bring to a boil, adding mushrooms if desired.

Once boiling, partially cover the Dutch oven and transfer it to the oven.

Cook at 350°F (180°C) for 1 hour, then uncover and cook for an additional hour.

After 2 hours, remove from the oven and fish out the thyme.

Cooking Techniques

Equipment Needed

Spice Level: