Slow-Cooked Beef Carbonnade

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Slow-Cooked Beef Carbonnade


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


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

  • Calories: 201.00
  • Fat Content: 4.20g
  • Protein Content: 27.50g
  • Fiber Content: 0.70g
  • Iron: 3.30mg
  • Sodium Content: 434.00mg


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