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Belgian Beef Charbonade Recipe

  • 6servings
  • 3minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. BELGIAN beef CHARBONADE

  2. 2 lbs beef , blade steak , blade roast , or chuck eye roast , trimmed and cut in

  3. 1" cubes

  4. 2 lbs sliced onions

  5. 2 T. tomato paste

  6. 1 T. minced garlic

  7. 3 T. flour , or more as needed

  8. 3-4 T. cider or seasoned rice vinegar

  9. 2 c. Belgian ale

  10. 1 1/2 c. chicken broth

  11. 1 can condensed French onion soup

  12. 2 bay leaves

  13. 1 T. fresh thyme leaves

  14. 2 t. dried basil leaves

  15. 1 t. sweet Hungarian paprika

  16. 1/2-1 t. fresh black pepper (to taste)

  17. 4 T. fresh chopped parsley

  18. 4 T. olive oil

  19. 1 1/2 t. salt

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, add 3 T. oil and beef. Salt beef liberally. Brown beef in oil on all sides, working in batches. Remove. Remove most fat. Add 1 T. olive oil and onions. Salt the onions and sauté until soft. Add tomato paste and flour and mix thoroughly. Add liquids, garlic, herbs, except parsley, and spices. Stir thoroughly. Add reserved beef with juices. Bake covered, in 325 degree onion until beef is very soft. Adjust seasonings with more vinegar, salt or thyme. Adjust consistency with flour and water. Top with parsley and serve with noodles or rice.

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