Total Time
1hr 45mins
Prep 15 mins
Cook 1 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.

Ingredients Nutrition

Directions

  1. Cut round steak into serving pieces, season with salt and pepper, if desired, then set aside.
  2. In a large skillet over medium heat, cook bacon until crispy.
  3. Remove bacon to drain on paper towel and set aside.
  4. Add round steak to skillet and cook a few pieces at a time, browning on both sides.
  5. Remove cooked steak from skillet.
  6. Add the butter/margarine to the skillet to melt then add sliced onions and garlic.
  7. Cook, just until tender, about 5 minutes, stirring often to distribute evenly.
  8. When onions are tender, use a slotted spoon and remove them from the skillet.
  9. Add flour and black pepper to pan drippings cooking and stirring until browned.
  10. (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.
  11. Add remaining ingredients stirring well.
  12. Then add round steak and onions back into the skillet; crumble bacon and add also.
  13. 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.
  14. Remove bay leaf before serving.
Most Helpful

4 5

I prepared this Carbonnade in a Slow cooker, on low heat for 8 or so hours - and it worked a treat! I found I needed to thicken the gravy with a little cornflour, but otherwise it was perfect. I prepared the recipe for 15, as it was for a birthday lunch for my Red Hat chapter ladies. I served it with bow tie noodles, steamed fresh asparagus and Dutch carrots, and a crunchy Chinese Salad. Thank you, Susie, for sharing your recipe - it will be popular in this home! Tricia on Oz