Name: Quick Beef Carbonnade with Apple Cider
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 kg beef sirloin (cut into 1.5-inch cubes); 4 pcs onions (large, thinly sliced); 2 tbsp all-purpose flour; 500 ml belgian ale (such as Leffe or Grimbergen); 250 ml apple cider (hard or sweet, depending on preference); 250 ml beef broth; 2 tbsp dijon mustard; 1 tbsp brown sugar; 2 pcs bay leaves; 4 pcs fresh thyme (sprigs); salt (to taste); black pepper (freshly ground, to taste); 2 tbsp butter (divided); 1 tbsp vegetable oil

Quick Beef Carbonnade with Apple Cider - Image 1

Carbonnade Flamande

Prep: 25 min • Cook: 90 min. A weeknight-friendly version of the classic Carbonnade Flamande, this recipe uses tender beef sirloin and a flavorful blend of Belgian ale and apple cider for a stew that's both rich and slightly sweet, perfect for a comforting meal.

Preparation time: 25 min
Cooking time: 1 hr 30 min
Total time: 1 hr 55 min
Servings: 4
Course: Main
Complexity: Medium

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Ingredients

2lb beef sirloin(cut into 1.5-inch cubes)
4 pcs onions(large, thinly sliced)
2 tbsp all-purpose flour
16 7/8 fl oz belgian ale(such as Leffe or Grimbergen)
8 3/7 fl oz apple cider(hard or sweet, depending on preference)
8 3/7 fl oz beef broth
2 tbsp dijon mustard
1 tbsp brown sugar
2 pcs bay leaves
4 pcs fresh thyme(sprigs)
salt(to taste)
black pepper(freshly ground, to taste)
2 tbsp butter(divided)
1 tbsp vegetable oil

Instructions

Beef Preparation

Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
Toss the beef cubes with the all-purpose flour until evenly coated.

Searing and Sautéing

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of butter and 1 tbsp of vegetable oil over medium-high heat.
Sear the beef cubes in batches until browned on all sides. Do not overcrowd the pot. Remove the browned beef and set aside.
Add the remaining 1 tbsp of butter to the pot. Add the sliced onions and sauté over medium heat until softened and lightly caramelized, about 10-15 minutes.

Braising

Return the browned beef to the pot with the onions.
Pour in the Belgian ale, apple cider, and beef broth. Stir in the Dijon mustard and brown sugar.
Add the bay leaves and thyme sprigs. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer gently for at least 1.5 to 2 hours, or until the beef is very tender.

Finishing

Remove and discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for a few minutes to reduce it.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	650 kcal	185.7 kcal	2,600 kcal
Protein	45 g	12.9 g	180 g
Fat	30 g	8.6 g	120 g
Carbs	50 g	14.3 g	200 g

Tips

For deeper flavor, consider marinating the beef overnight in a mixture of Belgian ale and spices before cooking.
Ensure a good sear on the beef; this step is crucial for developing rich flavor and texture in the final dish.
Serve hot with crusty bread, mashed potatoes, or frites to soak up the delicious sauce.

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Ingredients

2lb beef sirloin(cut into 1.5-inch cubes)
4 pcs onions(large, thinly sliced)
2 tbsp all-purpose flour
16 7/8 fl oz belgian ale(such as Leffe or Grimbergen)
8 3/7 fl oz apple cider(hard or sweet, depending on preference)
8 3/7 fl oz beef broth
2 tbsp dijon mustard
1 tbsp brown sugar
2 pcs bay leaves
4 pcs fresh thyme(sprigs)
salt(to taste)
black pepper(freshly ground, to taste)
2 tbsp butter(divided)
1 tbsp vegetable oil

Instructions

Beef Preparation

Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
Toss the beef cubes with the all-purpose flour until evenly coated.

Searing and Sautéing

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of butter and 1 tbsp of vegetable oil over medium-high heat.
Sear the beef cubes in batches until browned on all sides. Do not overcrowd the pot. Remove the browned beef and set aside.
Add the remaining 1 tbsp of butter to the pot. Add the sliced onions and sauté over medium heat until softened and lightly caramelized, about 10-15 minutes.

Braising

Return the browned beef to the pot with the onions.
Pour in the Belgian ale, apple cider, and beef broth. Stir in the Dijon mustard and brown sugar.
Add the bay leaves and thyme sprigs. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer gently for at least 1.5 to 2 hours, or until the beef is very tender.

Finishing

Remove and discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for a few minutes to reduce it.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

650 kcal

185.7 kcal

2,600 kcal

Protein

45 g

12.9 g

180 g

Fat

30 g

8.6 g

120 g

Carbs

50 g

14.3 g

200 g

Tips

For deeper flavor, consider marinating the beef overnight in a mixture of Belgian ale and spices before cooking.

Ensure a good sear on the beef; this step is crucial for developing rich flavor and texture in the final dish.

Serve hot with crusty bread, mashed potatoes, or frites to soak up the delicious sauce.