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carbonnade | classic belgian beef, onion and beer stew

carbonnade | classic belgian beef, onion and beer stew

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I visited my friend, Chef Peter Ayub to make this very moreish classic Belgian beef, onion and beer stew. Perter says: “Use any piece of beef from the forequarter of the animal, such as the brisket or chuck. These are some of the cheaper parts, but has the most flavour. What gives the dish it’s unique flavour is the caramelized onions and beer combination. The dish is only seasoned with thyme, bay leaves, salt and pepper.”

Serve this up with crushed potatoes, gnocchi, rice, noodles or a baguette. If you want to give it an Eastern flavour add some dill and sumac and serve it with minted yogurt and flatbreads.
_Chef Pter Ayub - Foto Verskaf 800
Carbonnade
(Recipe Peter Ayub)
1.5 kg of beef topside and beef chuck, cut into bite size pieces
salt and black pepper
60 ml canola oil
75 g salted butter for sautéing onions
1 kg of finely sliced onions
100 g salted butter for roux
100 g cake flour
3 bay leaves
25 g Brown sugar
10 g fresh thyme leaves –– roughly chopped
700 ml of draught beer
1 litre of beef or chicken Stock (shop bought is absolutely fine)
salt and black pepper
2 handfuls roughly chopped parsley

Pat the beef pieces dry with paper towel and season generously with salt and pepper. Heat the oil in large heavy based saucepan or Casserole dish – to almost smoking. Brown the meat – you will need to do this in batches – remember do not keep stirring – you need to give the meat time to brown. Keep all the browned meat aside. In the same pot heat the 75g butter and sauté the onions until soft and slightly brown and at the same time, scrapping all brown bit of the bottom of the pot from searing the meat. Add the 100g butter, melt and then add the flour. Cook gently and form a roux – low heat. Return the beef to the pot. Add the bay leaves, sugar, thyme and little more salt and pepper. Add the beer – cook on low heat for about 5 minutes and add the stock. Bring to the boil and skim off any excess fat. Cover with lid and place in the oven at 160 °C for approximately 2 hours. Before serving skim off any excess fat and adjust seasoning. Sprinkle with Freshly chopped parsley

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