Quick Beef Carbonnade with Apple Cider
Quick Beef Carbonnade with Apple Cider
Classic DishCarbonnade 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
Instructions
Beef Preparation
- 1Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
- 2Toss the beef cubes with the all-purpose flour until evenly coated.
Searing and Sautéing
- 1In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of butter and 1 tbsp of vegetable oil over medium-high heat.
- 2Sear the beef cubes in batches until browned on all sides. Do not overcrowd the pot. Remove the browned beef and set aside.
- 3Add 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
- 1Return the browned beef to the pot with the onions.
- 2Pour in the Belgian ale, apple cider, and beef broth. Stir in the Dijon mustard and brown sugar.
- 3Add the bay leaves and thyme sprigs. Bring the mixture to a simmer.
- 4Cover 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
- 1Remove and discard the bay leaves and thyme sprigs.
- 2Taste 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 Information
- Calories
- 650 kcal
- Protein
- 45 g
- Fat
- 30 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Fat | 30 g |
| Carbs | 50 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.
