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Beef Carbonnade with Gingerbread
This Flemish-style stew lets onions and bacon build a base of flavour before the beef browns and the beer takes over, with slices of mustard-spread gingerbread melting in to thicken the sauce as it simmers for hours. Long, slow cooking is what makes it worth the wait.
- Total time
- 240 min
- Prep
- 30 min
- Cook
- 210 min
Ingredients
Method
Cut the beef into pieces about 3 cm (1 1/4 in) across.
Coarsely chop the peeled onions in the Tupperware Super Dicer and cut the bacon into thick lardons.
In the Tupperware 3.3 l Mastro Dutch Oven, heated with the oil, sweat the onions, covered, for about 7 minutes over low heat.
Add the bacon, raise the heat slightly, and let it brown, covered, stirring now and then; once well coloured, set everything aside, keeping the fat in the pot.
Add more oil if needed and brown the beef on all sides over medium-high heat, then set it aside too.
Sprinkle the brown sugar into the pot and let the meat juices reduce by half.
Over low heat, return the reserved onions, bacon and beef to the pot, add the bouquet garni, pour in the beer, season lightly with salt, add pepper and stir.
Spread the mustard over the gingerbread slices and lay them, mustard-side down, over the surface of the stew; cover and simmer gently for about 3 hours.
Stir once the gingerbread has melted in, about halfway through, and finish the cooking.
