Beef Carbonnade

Since starting this blog I have been receiving recipes from other people regularly. Some come in  e-mails, private messages on Facebook, and some through friends and co-workers. The following recipe was given to my wife by a friend of hers at work. It was originally a Cooking Light recipe. She said that they had such a great response to the recipe that they actually re-posted it from 1995.

Upon receiving the recipe from my wife, I immediately noticed three major ingredients. Beef, bacon, and beer. I was good right there, I mean how in the world could this recipe be bad right? Right. As usual I couldn’t leave well enough alone. My wife told me to make the recipe as given as it came with rave reviews. I on the other hand had a different plan. I felt there were ingredients that needed to be increased, and definitely ingredients that needed to be added. I hope this is still a Carbonnade since I titled it that way. If not who cares, it turned out well. If anyone who reads this is Belgian please let me know if I destroyed one of your most famous dishes.

Cooks Notes: Cooking with beer. OK,  so I make my own beer, I love to drink beer, and I have made many recipes with beer as an ingredient. I think coming from Belgium it is obvious they use a good local beer in this recipe. I however have had some bad experiences using unique beers in cooking. I usually play it safe after wrecking an entire pot of chili using a Stout in it. The beer tasted great, just not in the chili. It became very bitter and unpalatable. It seems that I have my best luck sticking with some type of Lager in cooking. For this recipe I used a Yuengling and it turned out great. If you live in Michigan don’t go looking for a Yuengling, you can’t get it here. Just use a good quality Lager for this recipe.

Ingredients

3 slices of bacon

2 1/2 pounds boned chuck roast cut into 1 inch cubes

1/2 teaspoon salt

black pepper to taste (I used about 12 turns on my mill)

3 garlic cloves

4 medium onions

8 ounces of fresh mushrooms chopped

3 tablespoons of flour

2 teaspoons white wine vinegar

1/2 teaspoon of sugar 

1 teaspoon dried thyme

pinch of dried savory (winter if you have it, summer if you don’t)

pinch of dried marjoram (added towards the end of cooking) optional

10 1/2 ounce can of low sodium beef broth

1 12 ounce beer

1 or 2 bay leaves

1 to 2 tablespoons double strength tomato paste (the stuff in the squeeze tube)

1 pound of medium or large egg noodles

Directions

Preheat oven to 325 degrees. Render the bacon in a dutch oven on the stove top until crispy, remove and crumble.  Sprinkle beef with the salt and pepper. Add the beef in batches making sure they brown and don’t steam (from crowding the pot). Remove the beef when browned and set aside. Add the onions, garlic, and mushrooms to the pan drippings and saute covered, stirring occasionally. Add the flour and tomato paste and cook for a few minutes. Add the beef, bacon and the rest of the ingredients except for the egg noodles (and marjoram if using) and bring to a boil. Cover, place into the oven and cook for 2 hours. If using the marjoram add about 1/2 hour before beef is done. Serve over the egg noodles and enjoy.

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3 responses to this post.

  1. Posted by John on January 17, 2011 at 5:18 pm

    I made recipe this weekend, and it was awesome. I substituted beef short ribs that we had in the freezer, and used tap water for the beef broth. All other ingredients were to the recipe.
    I used a crock pot instead of putting in the oven, and cooked on low for eight hours. I did reduce the liquid by one cup to allow for the reduction I expected.
    This was a very simple recipe, and I am sure we will be preparing it again many times.

    Reply

    • Glad to hear it, I would think the crockpot wouldn’t let the alcohol evaporate out of the beer. I guess it worked though if it was good. The bones from the short ribs probably made up for the missing broth as well, Ken

      Reply

  2. “Beef Carbonnade | Cooking with Ken” seriously got me
    simply addicted with your blog! Idefinitely will be back
    alot more regularly. Thanks ,Juan

    Reply

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