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Beef Carbonnade

Beef Carbonnade
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Indulge in the warmth of this Beef Carbonnade, a rich and comforting stew that brings families together around the dinner table. With tender beef short ribs slow-cooked in a savory broth infused with herbs and vegetables, this dish is perfect for chilly evenings or festive gatherings. The irresistible aroma wafting through your kitchen while it cooks will have everyone eagerly anticipating mealtime. Pair it with crusty bread to savor every last drop of the flavorful sauce, and watch as this delightful recipe becomes a beloved staple in your home.

Ingredients

Scale
  • 1.5 kg beef short ribs (trimmed)
  • 2 tbsp olive oil
  • ¼ cup plain flour
  • 1 large carrot (diced)
  • 2 brown onions (sliced)
  • 300 g button mushrooms
  • 2 tbsp tomato paste
  • 2 garlic cloves (crushed)
  • 2 tbsp wholegrain mustard
  • Fresh thyme and rosemary
  • 350 ml beef broth
  • 500 ml beef stock
  • Salt & pepper to taste

Instructions

  1. Preheat your oven to 160°C (320°F).
  2. Dust beef short ribs with flour.
  3. Heat olive oil in a large casserole dish over medium-high heat; brown the ribs in batches.
  4. Remove ribs and sauté diced carrots, onions, and mushrooms until softened.
  5. Stir in tomato paste and garlic; cook for about 30 seconds.
  6. Add beef broth, bringing to a gentle simmer.
  7. Mix in mustard, thyme, and rosemary before returning the browned ribs to the pot.
  8. Cover and bake in the oven for about two hours until meat is tender.
  9. Season with salt and pepper before serving.

Nutrition

Find it online: https://cookingwitheliana.com/beef-carbonnade/