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Beef Carbonnade

Savory Beef Carbonnade: The Ultimate Comfort Food Experience

Beef Carbonnade is a heartwarming beef stew, perfect for gatherings, featuring tender short ribs simmered in rich beer and aromatic vegetables.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Belgian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 2 pounds Beef Short Ribs trimmed, bone-in for best texture
  • 2 tablespoons Olive Oil for browning meat
  • 1/4 cup Plain/All-Purpose Flour for dusting ribs
  • 1 large Carrot diced
  • 2 medium Brown Onions sliced
  • 8 ounces Button Mushrooms
  • 100 grams Speck or bacon as a substitute
  • 2 tablespoons Tomato Paste
  • 4 cloves Garlic minced
  • 2 tablespoons Wholegrain Mustard
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 12 ounces Beer or substitute with red wine mixed with beef stock
  • 4 cups Beef Stock
  • to taste Salt season to preference
  • to taste Pepper season to preference

Equipment

  • large flameproof casserole pot

Method
 

Cooking Steps
  1. Preheat the oven to 160°C (320°F). Prepare ingredients.
  2. Cut beef short ribs into individual pieces and pat dry. Dust with flour.
  3. In a large pot, heat olive oil over medium-high heat. Brown ribs on each side for about 3-4 minutes.
  4. Add carrot, onions, mushrooms, and speck to the same pot. Sauté for 5-7 minutes.
  5. Stir in tomato paste and garlic, cooking for an additional 30 seconds.
  6. Pour in beer, scraping the pot to release browned bits, and simmer for 2-3 minutes.
  7. Mix in mustard, thyme, and rosemary. Stir well.
  8. Return browned ribs to pot with beef stock, covering ingredients halfway.
  9. Cover and bake in preheated oven for about 2 hours until beef is fork-tender.
  10. Taste and adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 18gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 40mgIron: 4mg

Notes

For a thicker sauce, remove ribs and reduce sauce on medium heat before serving. Adapt the recipe for slow cooker by cooking on low for 6-8 hours after browning the ribs.

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