Beef and beer stew

Beef and beer stew

Carbonnade de boeuf

Taste le Tour

From the Northern region by Philippe Mouchel

In the north of France beer is much more popular than wine. It is often used in cooking, as in this flavoursome winter beef casserole. It is traditional to serve this stew with large croutons spread with mustard.


Quantity Ingredient
50ml vegetable oil
50g butter
4 beef cheeks
or 1kg oyster blade steak, trimmed of excess fat and sinews
3 large onions, thinly sliced
2 teaspoons brown sugar
2 tablespoons red wine vinegar
40g plain flour
750ml beer
250ml beef stock
freshly ground black pepper
A pinch nutmeg
2 sprigs thyme
a few sprigs parsley
1 bay leaf
3 tablespoons chopped parsley
12 baby carrots


  1. Preheat the oven to 140°C.
  2. Heat half the oil and half the butter in a cast-iron saucepan or casserole dish and brown the beef on all sides. Transfer the beef to a plate.
  3. Add the remaining oil and butter to the pan and cook the onions over a medium heat for about 10 minutes, or until they are soft and lightly browned. Sprinkle in the brown sugar and add the vinegar. Stir in the flour and cook for a few minutes. Add the beer, stock, salt, pepper and nutmeg.
  4. Use kitchen string to tie the thyme, parsley and bay leaf together to make a bouquet garni. Add to the pan with the meat and bring to a simmer. Skim the surface then transfer to the oven for 3 hours, or until the meat is very tender.
  5. Remove the casserole from the oven and add the baby carrots. Cook on top of the stove for 10–12 minutes, or until the carrots are tender. Sprinkle with chopped parsley and serve.
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