Indulge in the rich, hearty flavors of Belgium with our Steak and Mushroom Carbonade—a dish that promises to warm your soul and tantalize your taste buds! Imagine tender chunks of beef simmered to perfection in a luscious, beer-infused sauce, complemented by earthy mushrooms and sweet onions. This delightful recipe is not just a meal; it's an experience that will transport you straight to a cozy Belgian tavern. Ready to impress your family and friends? Dive into this savory adventure that’s perfect for any occasion!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Belgian
Serves: 4 servings
Ingredients
- 1 lb beef steak, cut into chunks
- 8 oz mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup beef broth
- 1 cup Belgian ale
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Begin by preparing all your ingredients. Cut the beef steak into bite-sized chunks, slice the mushrooms and onion, and mince the garlic. This will help streamline the cooking process.
- In a large mixing bowl, toss the beef chunks with the flour, salt, and black pepper until they are evenly coated. This will help to create a nice crust when searing the meat.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the floured beef chunks in batches, ensuring not to overcrowd the pot. Sear the beef for about 3-4 minutes on each side until browned. Remove the beef from the pot and set it aside on a plate.
- In the same pot, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they are softened and slightly caramelized. Add the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender and have released their moisture.
- Return the seared beef to the pot with the onions and mushrooms. Pour in the beef broth and Belgian ale, scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
- Add the thyme to the pot, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for about 1 hour and 15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The beef should become tender and flavorful.
- After the cooking time is complete, taste the sauce and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
- Serve the Steak and Mushroom Carbonade hot, garnished with fresh herbs if desired. This dish pairs wonderfully with crusty bread or over a bed of mashed potatoes or noodles to soak up the rich sauce.
Tips
- Prep Ahead: To save time, prepare all your ingredients in advance. This includes cutting the beef, slicing the mushrooms and onions, and mincing the garlic. Having everything ready will streamline your cooking process.
- Sear for Flavor: Don’t skip the step of searing the beef! This creates a delicious crust that locks in juices and adds depth to the overall flavor of the dish. Make sure not to overcrowd the pot to achieve that perfect browning.
- Choose the Right Beer: For an authentic taste, opt for a good quality Belgian ale. The beer not only enhances the flavor but also tenderizes the meat, making it incredibly succulent.
- Low and Slow: Allow the dish to simmer gently on low heat. This slow cooking method is key to achieving tender beef and allows the flavors to meld beautifully.
- Taste and Adjust: Before serving, always taste the sauce. You may want to adjust the seasoning to your preference—don’t hesitate to add a pinch more salt or pepper for that perfect balance.
- Perfect Pairings: Serve your Steak and Mushroom Carbonade with crusty bread, mashed potatoes, or noodles. These sides are perfect for soaking up the rich, flavorful sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 90mg
