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Beef Carbonnade

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Ingredients

Scale
  • 2 lbs (900g) Halal beef stew meat, cut into 2-inch cubes (such as chuck or brisket)
  • 3 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 2 cups low-sodium beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 3 tablespoons flour (for thickening)
  • 1 large carrot, peeled and sliced (optional)
  • 1 potato, peeled and diced (optional)

Ingredient Highlights

  • Beef Stew Meat: The beef is the star of this dish. Stew cuts like chuck or brisket work perfectly for slow braising, becoming tender and flavorful.
  • Onions: Onions are slowly caramelized in the dish, creating a deep sweetness that complements the savory beef and broth.
  • Beef Broth: Beef broth serves as the base for the stew, ensuring a savory and rich flavor throughout the dish.
  • Brown Sugar and Apple Cider Vinegar: These ingredients balance the savory flavors, offering a touch of sweetness and acidity.
  • Herbs and Spices: The thyme, bay leaf, paprika, and pepper add aromatic depth to the dish, enhancing the flavor profile.

Instructions

Prepare the Beef Carbonnade Base:

  1. Heat the Oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  2. Brown the Beef: Add the beef cubes in batches, browning them on all sides. Once browned, remove the beef and set it aside.
  3. Sauté the Onions: In the same pot, add the sliced onions and cook over medium heat until they are golden brown and caramelized, about 10-12 minutes. Stir occasionally to prevent burning.
  4. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Combine Ingredients for the Stew:

  1. Deglaze the Pot: Add the beef broth to the pot, scraping the bottom to lift any browned bits that have stuck to the pan. These bits add flavor to the stew.
  2. Add Seasonings: Stir in the brown sugar, Dijon mustard, apple cider vinegar, thyme, bay leaf, paprika, black pepper, and salt to taste. Mix until the seasonings are evenly distributed.
  3. Return the Beef: Add the browned beef cubes back into the pot, stirring to coat the beef in the sauce. If you like, add the sliced carrots and diced potatoes at this point for added texture and flavor.

Slow Cook the Beef Carbonnade:

  1. Simmer the Stew: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the beef to braise for 2-2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
  2. Thicken the Sauce (Optional): If the stew is too thin, mix 3 tablespoons of flour with a little cold water to make a slurry. Stir it into the pot and simmer for an additional 10-15 minutes until the sauce thickens to your desired consistency.

Serve and Enjoy:

  1. Taste and Adjust: Taste the stew and adjust seasoning with salt or pepper if needed.
  2. Serve: Remove the bay leaf and serve the Beef Carbonnade in bowls, ideally with crusty bread on the side or over mashed potatoes for a full, satisfying meal.

Nutrition

Find it online: https://buttereats.com/beef-carbonnade/