Beef Carbonnade

Beef Carbonnade - beef, mustard, and onions are slow cooked in beer for a tender, melt-in-you-mouth stew that you want to eat all year round!

Course Main Course

Cuisine Australian, Modern Australian

Total Time 2 35

Servings

Calories 519kcal

Preheat oven to 160c / 320f.
Cut beef into individual ribs, then dust ribs in plain/all-purpose flour.
¼ cup plain/all purpose flour
Heat 1 tablespoon of olive oil in a large flameproof casserole dish/dutch oven over medium high heat.
2 tablespoon olive oil
Fry ribs in batches until well browned all over (adding extra oil if needed) and then remove to a plate.
1.5 kg beef short ribs - trimmed
Add carrot, brown onion, mushrooms and speck to pot and fry until the vegetables start to soften.
1 large carrot, 2 brown onions, 300 g button mushrooms
Add tomato paste (2 tbsp) and garlic cloves (2 - crushed) to vegetable mixture and continue to cook for 30 seconds.
150 g speck, 2 tablespoon tomato paste, 2 fresh garlic cloves
Add beer and bring to a simmer.
350 ml beer
Add wholegrain mustard, fresh thyme leaves and fresh rosemary and stir to combine & scrape any flavour spots from the base of the pot.
2 tablespoon wholegrain mustard, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh rosemary
Add beef stock and return beef ribs (along with any resting juices) to the pot then bring to a simmer.
500 ml beef stock
Cover & bake for 2 hours or until beef is tender (see my notes), add salt and pepper to taste and serve.
salt & pepper to taste

When you are browning the ribs at the start of this recipe, colour means flavour! You want to brown the ribs really well, plus the yummy bits of colour that build up on the base of the pot are flavour too so don't waste them!
The weight of the ribs may seem a lot, but this weight includes the bones.
You could substitute bacon for the speck.
I used lager, but you could use any kind of beer you enjoy.
If the beef isn't tender after the 2 hours cooking time, place it back in the oven for another 30 minutes.
If you would like a thicker consistency to the sauce once the dish is cooked, just remove the ribs from the sauce and simmer the sauce on the stove for a few minutes to thicken slightly.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*