Beef Carbonnade

Name: Beef Carbonnade
Total time: 2 h 35 min
Yield: 4 serving
Ingredients: 1.5 kg beef short ribs - trimmed; 2 tablespoon olive oil; ¼ cup plain/all purpose flour; 1 large carrot; 2 brown onions; 300 g button mushrooms; 150 g speck; 2 tablespoon tomato paste; 2 fresh garlic cloves; 2 tablespoon wholegrain mustard; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh Rosemary; 350 ml beer; 500 ml beef stock; salt & pepper to taste

User Reviews

5.0

12 reviews

Excellent

Total Time
2 hrs 35 mins
Servings
4
Calories
519 kcal
Course
Main Course
Cuisine
Australian

Beef Carbonnade

Zara Shaw

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Beef Carbonnade - beef, mustard, and onions are slow cooked in beer for a tender, melt-in-you-mouth stew that you want to eat all year round!

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Ingredients

Servings

1.5 kg beef short ribs - trimmed 3.3lbs (see notes)
2 tablespoon olive oil
¼ cup plain/all purpose flour
1 large carrot diced
2 brown onions sliced
300 g button mushrooms if small leave whole, or thickly sliced
150 g speck diced
2 tablespoon tomato paste
2 fresh garlic cloves crushed
2 tablespoon wholegrain mustard
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh Rosemary finely chopped
350 ml beer (see my notes)
500 ml beef stock
salt & pepper to taste

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Instructions

Preheat oven to 160c / 320f.
Cut beef into individual ribs, then dust ribs in plain/all-purpose flour.
Heat 1 tablespoon of olive oil in a large flameproof casserole dish/dutch oven over medium high heat.
Fry ribs in batches until well browned all over (adding extra oil if needed) and then remove to a plate.
Add carrot, brown onion, mushrooms and speck to pot and fry until the vegetables start to soften.
Add tomato paste (2 tbsp) and garlic cloves (2 - crushed) to vegetable mixture and continue to cook for 30 seconds.
Add beer and bring to a simmer.
Add wholegrain mustard, fresh thyme leaves and fresh rosemary and stir to combine & scrape any flavour spots from the base of the pot.
Add beef stock and return beef ribs (along with any resting juices) to the pot then bring to a simmer.
Cover & bake for 2 hours or until beef is tender (see my notes), add salt and pepper to taste and serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
When you are browning the ribs at the start of this recipe, colour means flavour! You want to brown the ribs really well, plus the yummy bits of colour that build up on the base of the pot are flavour too so don't waste them!
The weight of the ribs may seem a lot, but this weight includes the bones.
You could substitute bacon for the speck.
I used lager, but you could use any kind of beer you enjoy.
If the beef isn't tender after the 2 hours cooking time, place it back in the oven for another 30 minutes.
If you would like a thicker consistency to the sauce once the dish is cooked, just remove the ribs from the sauce and simmer the sauce on the stove for a few minutes to thicken slightly.

Nutrition Information

Show Details

Serving 0g Calories 519kcal (26%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 519 kcal

% Daily Value*

Serving	0g
Calories	519kcal	26%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%