Creamy Beef and Beer Carbonnade

Name: Creamy Beef and Beer Carbonnade
Yield: 4 - 6 Servings
Ingredients: 1 1/2 lb (750 g) braising beef cubes; Salt and pepper to taste; 3 tbsp (45 mL) or more butter; 1/3 cup (80 mL) pancetta finely diced; 8 shallots peeled and halved; 3 tbsp (45 mL) maple syrup; 1 tbsp (15 mL) malt or cider vinegar; 1 12-oz (341-mL) red beer; 1 cup (250 mL) beef stock; 2 cloves garlic minced; 2 bay leaves; 1 tsp (5 mL) dried sage; 1 tsp (5 mL) Worcestershire sauce; 1/2 cup (125 mL) 35% cream; 1 tbsp (15 mL) Dijon mustard

A comforting stew that will fill your home with delicious aromas. Feel free to double up on this recipe and put some in the freezer for later.

Prep: 25 min
Cooking: 2 h 30

Yields 4 - 6 Servings

Ingredients

1 1/2 lb (750 g) braising beef cubes
Salt and pepper to taste
3 tbsp (45 mL) or more butter
1/3 cup (80 mL) pancetta finely diced
8 shallots peeled and halved
3 tbsp (45 mL) maple syrup
1 tbsp (15 mL) malt or cider vinegar
1 12-oz (341-mL) red beer
1 cup (250 mL) beef stock
2 cloves garlic minced
2 bay leaves
1 tsp (5 mL) dried sage
1 tsp (5 mL) Worcestershire sauce
1/2 cup (125 mL) 35% cream
1 tbsp (15 mL) Dijon mustard

READY FOR REWARDS?

Preparation

Preheat oven to 325°F (160°C).

In a sauté pan or oven-safe pot, brown half the beef cubes in the butter over medium-high heat. Set aside in a bowl and repeat with the rest of the meat. Add salt and pepper. Set aside in the bowl.

In the same pot, brown the pancetta and shallots for a few minutes over medium heat, adding butter if necessary. Deglaze with maple syrup and vinegar. Add the beer, stock, garlic, bay leaves, sage and Worcestershire sauce. Return the beef cubes to the pot and bring to a boil. Roast in the oven for 2 hours or more, until the meat is tender.

Using kitchen tongs or a pierced spoon, remove the beef cubes and set them aside in a bowl. Reduce the cooking juices over high heat until they thicken slightly. Add the cream and reduce to the desired consistency. Turn off the heat, add the mustard and mix. Return the beef cubes to the sauce.

Serve the carbonnade with steamed potatoes or rice. It can also be accompanied by steamed vegetables such as carrots, broccoli or beans.

Tips

You will need about 45 g of pancetta to make 1/3 cup (80 mL) of small cubes.

Many carbonnade recipes suggest adding gingerbread coated with mustard to the sauce. To tip your hat to this classic, try serving with gingerbread croutons. Toast 2 to 4 slices of gingerbread in the oven or toaster. Spread butter on each and cut into triangles.