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Carbonnade flamande

Carbonnade flamande

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(16 ratings)

Prep: 1 hr, 15 mins - 1 hr, 30 mins Cook: 2 hrs Plus marinating overnight

Moderately easy

Serves 4
Cook a classic ale casserole with chunks of meaty beef

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories830
  • fat42g
  • saturates16g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein86g
  • salt3.17g
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Ingredients

  • 1¼kg stewing beef, cut into 4cm cubes

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 400ml Trappist ale such as Leffe or Chimay, or other dark ale
  • 3 garlic clove, lightly crushed
  • 2 bay leaf
  • 3 tbsp plain flour, seasoned with salt and pepper
  • 2-3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g diced pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 carrot, sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onion, sliced

    Onion

    un-yun

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

  • 1 leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tbsp tomato purée
  • 350ml beef stock
  • 1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)

    Thyme

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

  • a handful of parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  1. Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.

  2. Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.

  3. Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.

  4. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.

  5. Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

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Comments (17)

chris.shaw00's picture

Leffe is NOT a Trappiste beer; it is produced apparently in an abbey, but it is commercial. Chimay is brewed by Trappiste monks and it comes in different strengths, strong, stronger and even stronger, and they are all wonderful.

magafu's picture
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Loved it when I tried an original one, and loved it when I recreated it. Thanks for the recipe!

Arlandria's picture
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I made this as per the recipe using Leffe brun. It was bland, flavourless, and - while not tasting unpleasant - not worth the effort of eating it. It looked nothing like the picture - the sauce was grey and vapid-looking. As another commenter stated, Leffe is not a trappist ale. I suspect that this would be improved by using a more flavoursome beer, but honestly, it still lacks any real flavour, and certainly doesn't compare to the Flemish carbonnades I've had. There's no depth of flavour, and no high note. Thoroughly disappointing, especially since GoodFood recipes are usually so reliable.

jackster978's picture
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I've made this several times and it's even better cooked and left overnight to soak up the flavours.

verityfenner's picture
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Was delicious,
The flavours were rather subtle after all that work though.
I added three times the amount of Tomato Puree and that seemed to help.
Think a tin of tomatoes may have done the trick more, as well as cooling on a lower heat for longer.

degsyspaarp0t's picture

Please note, Leffe is not a Trappist ale.

maryechappell's picture
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Great recipe, just used 800g beef which was plenty for 4, and less liquid, also used bitter instead of Leffe.

nicky-mac's picture
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This is so beautifully rich and tasty! Have made a few times and (as JLBain) find slow cooker gives best results with tender meat. However the part of the recipe when you fry the beef and pancetta, the base of my dish is very dark brown and I worry that it will start to taste burnt, so then transfer to a new pan. Am I just cooking it too quickly? The recipe says use a high heat and my pan has a heavy base. Thanks for any suggestions!

jlbain's picture
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Just made this recipe - was absolutely amazing. Would recommend for a cold and rainy day with mash, crusty bread and red wine. I used only 1kg round steak however and also added mushrooms. Orkney Dark Island was used instead of the Trappist ale. Used slow cooker and cooked on high for 6 hours - the beef just fell apart. Amazing. I may experiment by adding apple, prunes and/or mustard next time as I have seen this variation in other recipes. I think part of the secret is to ensure the onions, leeks, carrots and beef begin to caramelise before adding to the slow cooker to give bring out the sweetness of the vegetables and add a caramelised flavour to the dish.

chez-ray's picture
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Great casserole. Just the thing for a cold winter dinner party. Perfect combination of flavours. I used the excellent Brains 'Dark' beer which is a very good substitute for Trappis beer and much cheaper.

zedzoom's picture
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Simply delicious and very easy.

chedges's picture
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Pretty good, only issue was that it was slighly bitter - perhaps this was the type of ale we used........? Other than that really tender. V calorific though

jenny101uk's picture
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Completely delicious. I added more chunks of Carrot and cooked for 3 hours keeping it topped up with Ale and Stock to stop it from drying out, the meat was really tender.

toffeebonbon's picture
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delicious! delicious! delicious!

toffeebonbon's picture
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delicious! delicious! delicious!

jennymcbride's picture
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This was a brilliant casserole! We shall make this one again and again

skeckling's picture
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perfect winter stew. takes a little practice, but the results are worth the effort.

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