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Irish Carbonnade
Irish Carbonnade is a modern Irish recipe for a classic stew of beef and onion in a beef stock and Irish stout base with red wine vinegar, cloves and bayleaves. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Carbonnade.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesIrish Recipes
This is a modern Irish recipe that takes a traditional carbonnade (dishes which originate in Belgium and northern France) and gives it a classic Irish twist with the addition of stout as the flavour base.
Ingredients:
2 tbsp groundnut oil (or sunflower oil)
750g skirt steak (or stewing beef), cut into 3cm pieces
3 tbsp brown sugar
1 onion, chopped
2 tbsp plain flour
12 shallots
500ml hot beef stock
375ml Irish stout (eg Guinness)
2 tbsp red wine vinegar
3 cloves
2 dried bayleaves
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large frying pan. Season the meat with salt and black pepper then add to the pan and fry until nicely browned all over. When done, turn the meat into a large, lidded, ovenproof casserole dish.
Add the sugar to the frying pan and heat until it has melted and slightly caramelized then add the onion before stirring in the flour and adding the shallots. Fry, stirring constantly, for 30 seconds then add the stock and the stout, stirring to combine.
Bring the mixture to a boil and cook for 1 minute then add the vinegar, cloves, bayleaves and a little more seasoning. Pour this mixture over the meat in the casserole and stir to combine.
Cover the casserole and bring to a simmer then transfer to an oven pre-heated to 170°C and cook for 90 minutes, or until the meat is tender. Remove from the oven and pour all the liquid out into a saucepan. Bring the liquid to a boil then reduce to a brisk simmer, cooking until the liquid has reduced to a coating consistency.
Pour into the casserole and mix with the meat. Turn into a warmed serving dish and serve accompanied by creamy mashed potatoes and sautéed mushrooms along with stewed red cabbage.
