Carbonnades Recipe

Total Time:
2 hr 15 min
15 min
45 min
1 hr 15 min

4 to 6 servings

  • A few fresh marjoram stems
  • A few fresh parsley sprigs
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 pound applewood smoked bacon
  • 1 sweet onion, small dice
  • 1/4 cup minced garlic
  • 2 1/2 pounds stew beef
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 1/4 apple cider vinegar
  • 1/2 cup all-purpose flour
  • 12 ounces dark ale beer (not hoppy)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sirop de liege (see Cook's Note)
  • Special equipment: kitchen twine and cheesecloth or a leek leaf

  • Make a bouquet garnis: Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with the kitchen string. (Alternatively, tie the herbs together in a leek leaf.)

  • Heat 4 tablespoons of the butter in a large pot over a medium heat until melted. Add the bacon, onions and garlic and cook until the garlic is soft and onions are translucent, about 6 to 8 minutes. Remove from the pot.

  • Increase the heat to medium high and add 2 tablespoons of the butter.

  • Season the stew beef with salt and pepper. Working in batches if necessary, add the beef to the pot and sear until browned on all sides. Reduce the heat to medium and return the bacon, onions and garlic back to pot.

  • Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced. Add the remaining 2 tablespoons butter and let melt. Add the flour and cook until everything is coated and there is a nutty aroma.

  • Add the beer, mustard and sirop de liege. Stir to combine. Add the bouquet garni. Bring the carbonnade to a simmer and cook until tender, 45 minutes.

  • Remove the carbonnade from the heat and let rest for 45 minutes. Remove the bouquet garnis, reheat and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Sirop de liege is a pear and apple reduction popular in the Belgium. Other apple or pear reduction can be used instead. Some are imported from the Netherlands and called apple or pear "stroop". If you can't find any, use brown sugar instead.

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