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Beef Carbonade Delight

Beef Carbonade Delight

Discover the magic of Beef Carbonade Delight, a slow-cooked Belgian classic with rich flavors and tender beef. Perfect for cozy dinners!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1000 g beef (gîte, paleron, or macreuse) cut into chunks
  • 3 unit onions thinly sliced
  • 2 tablespoons Dijon mustard
  • 50 g butter
  • 1 tablespoon oil
  • 30 g brown sugar
  • 300 ml beef broth
  • 200 ml non-alcoholic malt extract replacing dark beer
  • 2 slices gingerbread or spiced bread
  • 2 leaves bay leaves
  • 3 sprigs thyme
  • 1 tablespoon cider vinegar replacing wine vinegar
  • to taste salt and pepper
  • as needed Fries homemade or frozen

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Baking tray for fries, if homemade
  • Stove

Method
 

  1. Heat butter and oil in a large pot over medium heat. Add the beef chunks and let them brown on all sides, then remove and set aside.
  2. In the same pot, add the sliced onions and stir occasionally until they turn translucent. Sprinkle brown sugar over them and let it caramelize slightly.
  3. Return the beef to the pot. Stir in the mustard, cider vinegar, beef broth, and malt extract. Add bay leaves and thyme, then place the gingerbread slices on top, mustard-side down. Cover and simmer gently.
  4. Cook the stew on low heat for 2.5 to 3 hours until the beef is fork-tender.
  5. While the stew simmers, prepare crispy fries, whether homemade or frozen.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

To enhance the dish, lightly toast the gingerbread before adding it to the pot for a richer flavor.
This recipe tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for longer storage.
Feel free to swap ingredients based on availability, such as using chuck roast for beef or apple juice in place of malt extract.
Tried this recipe?Let us know how it was!