Feeling like eating French today, so I decided to make the most flavoured Beef Carbonnade….it smells and taste so good…….

Beef carbonnade by katyarichkitchen.com

Delicious rich sauce – Carbonade Boeuf

Serves 2-3


  • 450g braising steak, sliced or cut in small cubes
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tbsp butter or margarine
  • 1 tbsp plain flour
  • 300 ml light ale
  • 100 ml beef stock
  • 1 tbsp white wine vinegar
  • 2 tsp sugar
  • 2 bay leaves
  • parsley
  • salt and fresh ground black pepper

Preheat oven Gas 4, 180 ˚C, 350˚F 15 minutes before cooking.

  1. Melt 1 tbsp of the  butter in a frying pan, and cook the onions for 3 minutes, add the garlic and cook for further 2 minutes or until soft and transparent and place them to a oven-proof casserole.
  2. Add more 1 tbsp to the pan and fry the beef until the meat is browned completely and place on top of onions.
  3. Place another tbsp of butter to the pan, add the flour, mix together till make a roux, graduate stir the beer into the mixture then the beef stock, bring to the boil and continue cook until the mixture thickens.
  4. Stir in the vinegar, sugar, bay leaves, salt and fresh ground black pepper to taste and cook for further few minutes.
  5. Pour over the meat and onion and mix well together.
  6. Cover with a lid and cook in oven for 2 hours or until the meat is tender, stir the carbonnade occasionally during cooking.
  7. Discard bay leaves, check seasoning and sprinkle with parsley.
  8. Serve with mashed or baked potatoes.Bon appétit¡¡¡¡

Beef carbonnade - katyarichkitchen.com