Beef Carbonnade is a delightful dish that blends the rich flavors of beef and beer for a uniquely hearty meal. It’s a perfect choice for cozy family dinners or any occasion where you want to impress with minimal fuss.
Why You’ll Love This Recipe
- Rich Flavor: A wonderful meld of beef, beer, and spices.
- Comforting: Perfect for cold evenings when you need a warm, satisfying meal.
- Minimal Fuss: Mostly hands-off cooking once the initial prep is done.
- Easily Adapted: Swap ingredients based on what you have on hand.
Ingredients You’ll Need
The beauty of this Beef Carbonnade recipe lies in its simplicity and the punch each ingredient packs, from the earthy mushrooms to the robust beer. Here’s what you’ll need:
- Beef short ribs: Trim these to enhance their tenderness and flavor absorption.
- Olive oil: For browning and bringing out the flavors of the beef.
- Plain flour: Helps thicken the sauce and develop a beautiful crust on the beef.
- Carrot and onions: Essential veggies that add sweetness and depth.
- Button mushrooms: Choose small ones for a lovely, concentrated taste.
- Speck: Adds a savory smokiness; bacon can substitute.
- Beer: A lager works well, but choose any favorite to infuse the stew with a unique flavor.
- Beef stock: Forms the hearty base of the sauce.
Variations
Beef Carbonnade is a versatile recipe that welcomes creativity. Feel free to get inspired and alter the recipe to suit your tastes or dietary needs:
- Vegetarian Option: Substitute beef with hearty vegetables like eggplant and zucchini, and use vegetarian stock.
- Spicy Twist: Add some chili flakes or paprika for an extra kick.
How to Make Beef Carbonnade
Step 1: Prepare the Beef
Start by cutting the beef into individual ribs. Dust each rib with flour to help achieve a flavorful crust and slightly thicken the stew later. This step ensures that each piece is ready to absorb all the delicious flavors coming its way.
Step 2: Brown and Build Flavors
In a large casserole dish, heat olive oil over medium-high heat and brown the ribs in batches. This searing process caramelizes the exterior, locking in succulence. Once done, sauté the vegetables until they begin to soften, coaxing out their natural sweetness.
Pro Tips for Making Beef Carbonnade
- Perfect Searing: Make sure each rib has enough space to sear properly.
- Right Beer Choice: Lager is great, but darker beers can add depth.
- Herb Infusion: Fresh thyme and rosemary bring a fragrant depth; don’t skip them.
- Sauce Adjustments: Simmer on the stove post-baking to achieve your desired consistency.
How to Serve Beef Carbonnade
Garnishes
Sprinkle with freshly chopped parsley for a burst of color and brightness. The fresh parsley not only decorates the dish but introduces a hint of fresh flavor that complements the richness of the stew.
Side Dishes
This Beef Carbonnade pairs beautifully with creamy mashed potatoes or a side of crusty bread—perfect for soaking up the luscious sauce. The starchiness balances the dish’s richness effortlessly.
Creative Ways to Present
For a unique touch, serve in individual shallow bowls with a small dram of beer on the side, or atop a serving board surrounded by fresh herbs and bread slices. This adds an element of rustic elegance to the presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beef Carbonnade in an airtight container in the refrigerator for up to three days. Ensure it’s completely cooled before sealing to maintain its rich flavor and texture.
Freezing
The robust flavors of this dish actually improve if you freeze it. Simply cool it completely, then store it in a freezer-safe container for up to three months. Thaw in the fridge before reheating.
Reheating
Gently reheat Beef Carbonnade over medium-low heat on the stove or in the oven at 160°C (320°F) until the meat is warmed through. Add a splash of beef stock if the sauce seems too thick.
FAQs
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Can I use a different type of meat for Beef Carbonnade?
Yes, you can substitute the beef short ribs with other cuts such as brisket or chuck, which also benefit from slow cooking.
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Is there a non-alcoholic version of this recipe?
You can replace the beer with an equal amount of beef broth or apple cider for a rich, non-alcoholic version.
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Does the type of beer affect the final flavor?
Absolutely, different beers offer varying levels of sweetness, bitterness, and aromatic notes that transform the dish’s overall profile.
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Can the dish be made spicier?
To spice up your Beef Carbonnade, you can incorporate chili flakes or a splash of hot sauce to taste.
Final Thoughts
Warm up your kitchen and hearts with this delightful Beef Carbonnade. I’m sure this recipe will quickly become a family favorite, offering comfort and flavor in every bite. Enjoy each step of the creation, and don’t hesitate to make it your own by adapting the ingredients to your liking. Happy cooking!
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Beef Carbonnade Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Stew, Main Course
- Method: Baking
- Cuisine: Dutch-inspired
Description
Beef Carbonnade is a hearty and flavorful Dutch-inspired stew featuring tender beef short ribs slow-cooked in beer with vegetables, herbs, and smoky speck. This comforting dish boasts rich, savory flavors with a tender texture, perfect for a satisfying family dinner or special occasion.
Ingredients
Meat and Vegetables
- 1.5 kg beef short ribs – trimmed (see notes)
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
Pantry Staples & Seasonings
- 2 tablespoons olive oil
- 1/4 cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary, finely chopped
Liquids
- 350 ml beer (lager or your favorite)
- 500 ml beef stock
Salt & Pepper
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven: Preheat your oven to 160°C (320°F). This ensures a steady, gentle heat ideal for slow-cooking the beef until tender.
- Prepare beef ribs: Cut the beef into individual ribs and dredge (dust) them thoroughly in the plain/all-purpose flour, which helps in browning and thickening the sauce later.
- Brown the ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Fry the ribs in batches until well browned all over, adding extra oil if needed. Once browned, remove the ribs to a plate and set aside.
- Sauté vegetables and speck: In the same dish, add the carrot, onions, mushrooms, and speck. Cook until the vegetables start to soften and develop some color, enriching the base flavor of the dish.
- Add tomato paste and garlic: Stir in the tomato paste and crushed garlic cloves to the vegetable mixture, cooking for about 30 seconds to develop their flavors.
- Deglaze with beer: Pour in the beer and bring to a gentle simmer, scraping up any flavorful browned bits stuck to the bottom of the pot.
- Add mustard and herbs: Stir in the wholegrain mustard, fresh thyme, and rosemary, mixing well to combine and lift any remaining flavors from the base of the dish.
- Incorporate beef stock and return ribs: Pour the beef stock into the dish. Return the browned ribs along with any juices back into the pot. Bring everything to a simmer.
- Cook in oven: Cover the dish with a lid and transfer to the preheated oven. Cook for about 2 hours, or until the beef is very tender. Check occasionally and add salt and pepper to taste.
- Finish and serve: If desired, remove the ribs once tender and simmer the sauce on the stovetop to thicken slightly. Serve hot, pairing with crusty bread or potatoes for a complete meal.
Notes
- Colorful browning during the initial frying adds flavor—don’t shy away from browning the ribs well.
- The weight of the ribs includes the bones; the meat yield will be less.
- Substitute bacon for speck if preferred.
- Any beer you enjoy can be used; lager is recommended for a clean flavor profile.
- If the beef isn’t tender after 2 hours, cook for an additional 30 minutes.
- To thicken the sauce after cooking, remove the ribs and simmer the sauce until desired consistency is reached.
Nutrition
- Serving Size: 1 bowl
- Calories: 640 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 130 mg
