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- Cuisine: French
- Serves 4
This is a beef stew cooked with beer. Philippe loves to make this dish using ox cheeks, but you can use other casserole cuts.
Ingredients
50 ml oil
50 g butter
4 beef cheeks, well-trimmed
3 large onions, thinly sliced
2 tsp brown sugar
2 tbsp red wine vinegar
40 g plain flour
About 750 ml beer (dark beer is often used)
250 ml beef stock
Salt, freshly ground black pepper
A pinch of nutmeg
A bouquet garni, made with a few sprigs of parsley, 2 sprigs of thyme and a bay leaf
3 tbsp chopped parsley
12 baby carrots
Preparation
Preheat oven to 140°C. Heat half the oil and half the butter in a cast-iron pan and brown beef on all sides. Transfer meat to a plate.
Heat remaining oil and butter in pan. Add onions and cook on medium heat for about
10 minutes until onions are soft and lightly browned. Sprinkle in brown sugar and add vinegar.
Stir in flour and cook for a few minutes. Add beer, stock, salt, pepper, nutmeg and bouquet garni and stir well. Add the meat and bring to a simmer. Skim the surface then bake in preheated oven for 3 hours until the meat is very tender.
Add some baby carrots and cook on top of the stove until carrots are tender.
It is traditional to serve the stew with large croutons spread with mustard.
Sprinkle with chopped parsley and serve.
If you enjoyed this Carbonnade de boeuf recipe then browse more French recipes, stew recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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