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Belgian Beef Carbonnade

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Ingredients
  Bacon strips 1⁄4 Pound, cut into 1 inch /2.5 cm pieces (Bacon Rashers)
  Chopped onions 1⁄2 Pound
  Garlic 2 Clove (10 gm), crushed
  Butter 2 Tablespoon
  Braising steaks 1 1⁄2 Pound, cut into cubes
  Brown sugar 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Beer 2 Cup (32 tbs)
  Beef bouillon 2 Cup (32 tbs), hot (Hot Beef Stock)
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste
  Cornstarch 3 Tablespoon (Corn Flour)
Directions

Put the bacon, onions and garlic in a large casserole dish with the butter.
Heat on HIGH for 5 minutes.
Add the beef, sugar, vinegar, beer, bouillon (stock) and bouquet garni and season well.
Put a small plate over the meat to submerge in the liquid.
Cover the casserole and cook on HIGH for 10 minutes, then on LOW for 70 minutes.
Discard the bouquet garni.
Mix the cornstarch (cornflour) to a paste with a little water.
Stir into the stew.
Heat on HIGH for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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