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Halal Beef Carbonnade

Halal Beef Carbonnade

Discover the rich flavors of Halal Beef Carbonnade, a Belgian stew with a halal twist. Slow-cooked to perfection, it’s comfort food at its finest. Serve with crispy fries for an unforgettable meal!
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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 Whole-grain mustard
  • 50 g Butter
  • 1 tablespoon Oil
  • 30 g Brown sugar (cassonade)
  • 300 ml Beef broth
  • 200 ml Non-alcoholic barley malt replacing dark beer
  • 2 slices Gingerbread bread
  • 2 leaves Bay leaves
  • 3 sprigs Thyme
  • 1 tablespoon Cider vinegar replacing wine vinegar
  • to taste Salt and pepper
  • Fries homemade or store-bought for serving

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Tongs
  • Wooden spoon
  • Cutting board

Method
 

  1. Heat butter and oil in a large pot over medium heat. Add the beef chunks and brown on all sides, then remove from the pot.
  2. In the same pot, add the sliced onions and cook until translucent and caramelized. Sprinkle with brown sugar.
  3. Return the beef to the pot and stir in the mustard, cider vinegar, beef broth, and barley malt. Add bay leaves and thyme.
  4. Spread a thin layer of mustard on the gingerbread slices and place them mustard-side down on top of the stew. Cover and simmer gently.
  5. Simmer on low heat for 2.5 to 3 hours until the beef is fork-tender.
  6. Serve hot with crispy fries on the side, garnished with fresh thyme if desired.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 38gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

You can substitute gingerbread bread with rye bread sprinkled with cinnamon and cloves if unavailable. For gluten-free options, use tamari-based Worcestershire sauce instead of regular mustard. The dish can be made in advance as it tastes even better the next day. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Don't skip the caramelization step; it builds essential flavors in the dish. Always let the stew rest before serving for the best flavor melding.
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