Carbonnades Recipe

Directions

1. 1
   Special equipment: kitchen twine and cheesecloth or a leek leaf
2. 2
   Make a bouquet garnis: Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with the kitchen string.
3. 3
   (Alternatively, tie the herbs together in a leek leaf.)
4. 4
   Heat 4 tablespoons of the butter in a large pot over a medium heat until melted.
5. 5
   Add the bacon, onions and garlic and cook until the garlic is soft and onions are translucent, about 6 to 8 minutes.
6. 6
   Remove from the pot.
7. 7
   Increase the heat to medium high and add 2 tablespoons of the butter.
8. 8
   Season the stew beef with salt and pepper.
9. 9
   Working in batches if necessary, add the beef to the pot and sear until browned on all sides.
10. 10
    Reduce the heat to medium and return the bacon, onions and garlic back to pot.
11. 11
    Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced.
12. 12
    Add the remaining 2 tablespoons butter and let melt.
13. 13
    Add the flour and cook until everything is coated and there is a nutty aroma.
14. 14
    Add the beer, mustard and sirop de liege.
15. 15
    Stir to combine.
16. 16
    Add the bouquet garni.
17. 17
    Bring the carbonnade to a simmer and cook until tender, 45 minutes.
18. 18
    Remove the carbonnade from the heat and let rest for 45 minutes.
19. 19
    Remove the bouquet garnis, reheat and serve.