Slow-Cooked Beef Carbonnade

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Slow-Cooked Beef CarbonnadeImage


  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon salt (divided)
  • 1/4 teaspoon pepper
  • 1 1/2 pound Laura's Lean Round (cut into chunks)
  • Vegetable cooking spray
  • 2 clove garlic (minced)
  • 1 medium small onion (chopped)
  • 1 can (14-ounce) low-salt beef broth
  • 1 (12-ounce) light beer
  • 2 teaspoon chopped fresh thyme
  • Cooked egg noodles (optional)
  • Prep Time: 15 Min
  • Cook Time: 80 Min
  • Total Time: 95 Min


1. Combine flour, 1/2 teaspoon salt and pepper in a small bowl. Dredge beef in flour and sauté in a Dutch oven coated with cooking spray over medium-high heat 7 to 10 minutes or until browned. Add garlic and cook 1 more minute. Remove beef from Dutch oven.
2. Add onion and cook 5 more minutes, stirring occasionally. Stir in broth, beef, beer, thyme and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat, cover and simmer about 1 hour or until beef is tender when pierced with a fork. Serve over noodles, if desired.


Nutritional Analysis Per Serving

Cooking Tips: This recipe uses round steak, which includes sirloin tip, top round or eye of round.

Nutritional Analysis Per Serving
CALORIES 201 (19% from fat); FAT 4.2g (sat 1.5g); PROTEIN 27.5g; CARB 11.0g; FIBER 0.7g; CHOL 55mg; IRON 3.3mg; SODIUM 434mg.

Diabetic Exchanges: 1 starch; 3 very lean meat