Carbonnade Flamande
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg lean diced steak
- 500 ml dark beer like a Leffe Brune or a dark ale
- 3 garlic cloves, chopped
- 1 tbsp butter
- 250 g bacon, fat removed, chopped
- 200 g onions, chopped
- 2 carrots, chopped
- 40 g corn flour
- 350 ml stock
- 20 g tomato puree
- 2 bay leaves
- 20 g wholegrain mustard
- 20 g honey
- 1 bouquet garni
Method
- Marinade the beef in the beer and garlic for at least two hours, the longer the better.
- Preheat your fan oven to 160 degrees Celsius.
- Heat the butter in a large, oven-proof dish and fry the bacon, onions and carrots for around 5 minutes or until cooked.
- Add the beef and the liquid from the marinade along with all of the other ingredients.
- Mix through, cover and place into the oven for around 3 hours.