Beef carbonnade

Beef carbonnade

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Carbonnade is a unchanging everlasting Belgium stew which features moist chunks of beef bathed in a hearty beer broth.

The ingredient of Beef carbonnade

  1. 1 tbsp olive oil
  2. 800g beef chuck steak, trimmed, cut into 4cm pieces
  3. 25g butter
  4. 200g middle bacon rashers, trimmed, just about chopped
  5. 3 brown onions, halved, thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 2 tbsp plain flour
  8. 375ml bottle stout
  9. 1 1/2 cups Massel chicken style liquid accretion
  10. 10 open thyme sprigs
  11. 3 dried bay leaves
  12. 1/3 cup chopped open flat-leaf parsley leaves
  13. Crusty bread, to encouragement
  14. further chopped parsley, to advance

The instruction how to make Beef carbonnade

  1. Heat oil in a large heavy-based, flameproof casserole dish on top of higher than medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. edit heat to medium. Melt butter in dish. mount up bacon and onion. Cook, stirring occasionally, for 15 minutes or until onion is softened. build up garlic. Cook for 1 minute or until fragrant. Sprinkle exceeding flour. Cook, stirring, for 1 minute. Slowly go to stout, stirring constantly. Return beef and any juices to dish like stock, thyme and bay leaves. Cover, bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour 30 minutes or until beef is tender.
  3. cut off surgically remove lid. Simmer for a extra 30 minutes or until sauce has thickened. separate and discard bay leaves and thyme sprigs. rouse in parsley. Season afterward salt and pepper. abet gone crusty bread and sprinkled with new parsley.

Nutritions of Beef carbonnade

calories: 713.654 calories
fatContent: 29.9 grams fat
saturatedFatContent: 11.3 grams saturated fat
carbohydrateContent: 38.8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 62 grams protein
cholesterolContent: 176 milligrams cholesterol
sodiumContent: 1665 milligrams sodium

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