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Cook1 hr 30 mins
This is my tweaked version of a recipe taken from my very old and well worn copy of The Good Housekeeping Cookbook. This is said to be a very old and traditional recipe in Belgium. I think it has the best flavor when a dark beer is used. Also, the original recipe I have called for 8 large onions. I scaled the onions back a bit! Carbonnade of Beef is delicious served with cooked noodles, hot cooked rice or mashed potatoes.
- 2 lbs beef round steak, 1/2 inch thick
- 2 slices bacon
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3 -4 large onions, sliced in rings
- 3 garlic cloves, minced
- 2 tablespoons flour
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups beer
- 1 cup beef broth or 1 cup bouillon
- 1 teaspoon Kitchen Bouquet (browning sauce)
- 1 teaspoon thyme leaves
- 1 tablespoon brown sugar
- 1 teaspoon white vinegar
- 1 bay leaf
- Cut round steak into serving pieces, season with salt and pepper, if desired, then set aside.
- In a large skillet over medium heat, cook bacon until crispy.
- Remove bacon to drain on paper towel and set aside.
- Add round steak to skillet and cook a few pieces at a time, browning on both sides.
- Remove cooked steak from skillet.
- Add the butter/margarine to the skillet to melt then add sliced onions and garlic.
- Cook, just until tender, about 5 minutes, stirring often to distribute evenly.
- When onions are tender, use a slotted spoon and remove them from the skillet.
- Add flour and black pepper to pan drippings cooking and stirring until browned.
- (Note: if drippings seem a little skimpy, just add a little more butter or margarine) Slowly add beer and broth to roux, stirring briskly with wire whisk to avoid lumps.
- Add remaining ingredients stirring well.
- Then add round steak and onions back into the skillet; crumble bacon and add also.
- Cook until it comes to a boil; reduce heat to low; cover skillet and simmer for 1 to 1 1/2 hours or until meat is fork tender.
- Remove bay leaf before serving.