Carbonnade of Beef

Carbonnade of Beef

  • Prep: 30 min
  • Cook Time: 2 hr 25 min
  • Total: 2 hr 55 min
  • Serving: 10

Serve Carbonnade of Beef with a fresh green vegetable and brown rice.


  • 4 cups beef broth
  • 5 pounds lean beef, cut into chunks
  • 2 tablespoons butter
  • 1 1/2 cups onion, minced
  • salt
  • 4 cups strong Ale
  • 1 1/2 cups flour, seasoned with salt and pepper
  • 2 tablespoons peanut oil
  • 24 small shallots, peeled
  • freshly ground black pepper


  1. Pour broth into saucepan and boil until reduced to 3/4 cups liquid.
  2. Toss beef chunks in flour until coated. Shake off excess. Save flour.
  3. Heat butter and oil in a large, heavy skillet. Add beef and brown, using a wooden spoon to stir. Remove beef and set aside. Coat onions with flour. Brown onions in skillet, add oil if needed.
  4. Arrange half of onions in a casserole and cover with half of beef then add a layer of remaining onions. Top with remaining beef. Add shallots in a layer. Season with salt and pepper. Pour broth and beer over beef.
  5. Place dish on rack 1 rack below center. Bake at 350 degrees F for 2 hours or until beef is tender.

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