Marmite carbonnade

Marmite carbonnade

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(5 ratings)

Prep: 40 mins Cook: 2 hrs, 10 mins


Serves 8
This big beef casserole is all the beefier for its crisp Marmite toasts

Nutrition and extra info

  • Can be frozen without toasts

Nutrition: per serving

  • kcal520
  • fat27g
  • saturates13g
  • carbs24g
  • sugars7g
  • fibre2g
  • protein44g
  • salt1.3g
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  • 85g unsalted butter, plus extra for spreading
  • 4 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, peeled and smashed
  • 1½ kg/3lb 5oz stewing steak, cut into large cubes



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 850ml beef stock
  • 1½ tbsp plain flour
  • 400ml can Guinness
  • about 10 thyme sprigs, tied into a bunch


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaf
  • 1 tbsp light muscovado sugar
  • 2 tsp red wine vinegar
  • 2-4 tbsp mushroom ketchup (optional, see Know-how, below)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 celery heart, trimmed and sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • about 2 tsp Marmite
  • about 25 thin slices French bread (about ¾ baguette - day-old is fine)


  1. Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.

  2. Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.

  3. Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.

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Comments (5)

dancingbunny's picture

Super delicious and satisfying, the leftovers were even better the next day. (Even though I don't like marmite this had great flavours, give it a try marmite haters!)

louisepanks's picture

Lovely used blue cheese with the bread and it worked well

pwhyton's picture

Just polished this off for the family on a saturday evening, went down really well, warm and rich sauce and the marmite toasts (though not appreciated by all) add an edge. Didn;t have Mushroom ketchup so used a splash of Worcester Sauce as an alternative which worked well.
Stripped it down as only the 4 of us so half the stock and Stout was spot on.

eleanormayo's picture

This was tasty, I added a spoonful of marmite to the casserole and also two leeks that needed using up. Only comment is that there is a bit too much liquid - could have done with about 150ml less stock I think

neale11's picture

Made this for friends for a dinner party- really easy and very tasty.
Never used mushroom ketchup before but now i have found it, use a splash of it in most beef dishes.

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