Description
Beef Carbonnade is a hearty and flavorful Dutch-style beef stew cooked slowly in the oven. Tender beef short ribs are browned and simmered with vegetables, herbs, and rich beef stock, resulting in a savory dish perfect for comforting family dinners or special occasions.
Ingredients
Units
Scale
Meat and Vegetables
- 1.5 kg beef short ribs, trimmed (about 3.3 lbs)
- 1 large carrot, diced
- 2 brown onions, sliced
- 300 g button mushrooms, whole if small or thickly sliced
- 150 g speck, diced
Pantry & Seasonings
- 2 tablespoons olive oil
- 1/4 cup plain/all-purpose flour
- 2 tablespoons tomato paste
- 2 fresh garlic cloves, crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Liquids & Herbs
- 500 ml beef stock (about 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F). This sets the perfect temperature for slow braising the beef until tender.
- Prepare Beef: Cut the beef into individual ribs if necessary, then dust them evenly with the plain flour, which will help thicken the sauce later.
- Brown Ribs: Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Fry the ribs in batches until they are well browned on all sides, adding extra oil if needed. Once browned, remove the ribs and set aside.
- Sauté Vegetables and Speck: In the same pot, add carrot, onions, mushrooms, and speck. Cook until the vegetables begin to soften and develop some color, about 5-7 minutes.
- Add Tomato Paste and Garlic: Stir in the tomato paste and crushed garlic cloves, cooking for 30 seconds to bring out their flavors.
- Add Mustard and Herbs: Mix in the wholegrain mustard, fresh thyme, and rosemary. Stir well, scraping any flavorful bits from the bottom of the pot to deglaze it.
- Pour in Beef Stock and Return Ribs: Add the beef stock to the pot, then return the browned ribs with their juices. Bring the mixture to a gentle simmer.
- Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2 hours, or until the beef is very tender. If necessary, cook an additional 30 minutes for extra tenderness.
- Finish and Serve: Taste and adjust salt and pepper. If you prefer a thicker sauce, remove the ribs and simmer the sauce uncovered on the stovetop until slightly reduced. Serve hot, garnished with fresh herbs if desired.
Notes
- Good browning of the meat enhances flavor; don’t skip this step.
- The 1.5kg weight includes bones; the meat yield will be less.
- You can substitute bacon for speck for a different smoky flavor.
- Beer, such as lager, can be used instead of beef stock for added depth.
- If the meat isn’t tender after 2 hours, cook for an additional 30 minutes.
- To thicken the sauce, simmer it on the stove after removing the ribs.
Nutrition
- Serving Size: 1 slice or 1/4 of dish
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
