Name: Beef carbonnade
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: ¼ cup (35g) plain flour; ¼ cup (60ml) olive oil; 1.2 kg gravy beef, trimmed, cut into 3cm pieces; 4 rindless bacon slices (260g), chopped coarsely; 1 large brown onion (200g), sliced thinly; 3 cloves garlic, crushed; 1 teaspoon caraway seeds; 1½ cups (375ml) Belgian-style beer; 1 cup (250ml) beef stock; ¼ cup (70g) tomato paste; 2 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 2 sprigs fresh thyme; 2 sprigs fresh tarragon; 1 tablespoon fresh thyme leaves, extra; 1 tablespoon small tarragon leaves, extra

This classic Belgian beef stew is known for tender beef cooked in a rich beer-based sauce. We’ve used Belgian style dark beer for a hearty flavour.

Looking for more beef stews and casseroles?

Ingredients

¼ cup (35g) plain flour

¼ cup (60ml) olive oil

1.2 kg gravy beef, trimmed, cut into 3cm pieces

4 rindless bacon slices (260g), chopped coarsely

1 large brown onion (200g), sliced thinly

3 cloves garlic, crushed

1 teaspoon caraway seeds

1½ cups (375ml) Belgian-style beer

1 cup (250ml) beef stock

¼ cup (70g) tomato paste

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

2 sprigs fresh thyme

2 sprigs fresh tarragon

1 tablespoon fresh thyme leaves, extra

1 tablespoon small tarragon leaves, extra

Method

Place flour in a large bowl; season.

Heat 2 tablespoons of the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat beef in flour; shake off excess (reserve excess flour). Cook beef, in batches, turning, for 5 minutes, or until well browned. Remove from cooker.

Reduce cooker to sauté (MEDIUM) setting. Heat remaining oil in cooker; cook bacon, stirring, for 5 minutes until browned. Add onion, garlic and caraway seeds; cook, stirring, for 5 minutes or until onion softens. Sprinkle with reserved excess flour; cook, stirring, for 3 minutes. Gradually stir in beer, then stock, paste, sugar and vinegar; bring to the boil. Add thyme and tarragon.

Return beef to cooker. Cook, covered, on low, for 8 hours. Discard thyme and tarragon; season to taste.

Serve beef stew topped with extra thyme and tarragon.

Serve with garlic bagels or, if you prefer, mashed potato and garlic beans or chilli-garlic broccolini or grilled crusty bread to mop up the juices..

This classic Belgian dish is known for its rich, sweet sour flavour, relying heavily on the deep, dark Belgian-style beer.

Refrigerate beef carbonnade in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then and reheat in a microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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