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Beef Carbonnade

Beef Carbonnade

  • 300g stewing beef off the bone
  • 20g + 15g Salted Butter
  • Enough flour to coat the meat
  • 200g Onions finely sliced
  • 150ml of Windhoek Draught Beer
  • 5g Brown Sugar
  • 200ml Beef Stock or brown onion soup
  • Freshly chopped parsley to garnish
  • Salt & Pepper to season
  1. Cut the beef into small steak and dust with flour

  2. Heat 20g of butter in a frying pan and sauté the meat on both sides until nice and brown in colour – Remove meat and set aside

  3. Add the remaining butter to the pan and sauté the onions – almost caramelize

  4. Add Beef back into pan with onions

  5. Season with Salt and Pepper

  6. Add the Windhoek Beer, sugar, stock to beer and onions

  7. Bring to the boil and skim – then cover with lid or tin foil

  8. Braise in the oven at 160’C for about 2 hours

  9. When serving sprinkle with freshly chopped parsley

  10. Serve with nice French baguette or rustic mashed potatoes