Carbonnade flamande

Carbonnade flamande

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(17 ratings)

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

More effort

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal830
  • fat42g
  • saturates16g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein86g
  • salt3.17g
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Ingredients

  • 1¼kg stewing beef, cut into 4cm cubes
    Beef

    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 cloves, lightly crushed
  • 2 bay leaves
  • 3 tbsp plain flour, seasoned with salt and pepper
  • 2-3 tbsp olive oil
    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

    Pancetta

    pan-chet-ah

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

  • 2 carrots, sliced
    Carrot

    Carrot

    ka-rot

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

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 1 leek, sliced
    Leeks

    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

    Parsley

    par-slee

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

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, questions and tips

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mistinguett's picture
mistinguett
15th Feb, 2017
Cooked this several times now, adding clove to to the bouquet garni and a slice of typical Belgian gingerbread to it seems to do the trick. Testing Guiness in the recipe this time!
chris.shaw00
8th Dec, 2015
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.
DJFRAMBOISE
24th Nov, 2016
Almost. Leffe is an Abbey beer which basically means it can be Trappiste like but not brewed by monks as what defines Trappiste. Leffe is brewed by the great satan of breweries, i.e., AB Inbev. Chimay is a real Trappiste - there are 5 Trappiste breweries in Belgium and another in the Netherlands.
magafu
22nd Jul, 2015
5.05
Loved it when I tried an original one, and loved it when I recreated it. Thanks for the recipe!
Arlandria's picture
Arlandria
15th Sep, 2014
1.3
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
11th Jan, 2013
5.05
I've made this several times and it's even better cooked and left overnight to soak up the flavours.
verityfenner
29th Oct, 2012
4.05
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
18th Oct, 2012
Please note, Leffe is not a Trappist ale.
maryechappell
7th Sep, 2012
5.05
Great recipe, just used 800g beef which was plenty for 4, and less liquid, also used bitter instead of Leffe.
nicky-mac
3rd Dec, 2011
5.05
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!

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