Beef Carbonnade in Beer and Mushroom Sauce

Yesterday I decided to make something different from our usual dinner fare. I found a recipe for Creamy Beef Carbonnade and decided to try it. As usual I made several changes, the main one being that I added a Creamy Mushroom Sauce. Hubs and I loved my version and it will definitely be added to my Monthly Rotations. The amounts below made enough for 4 to 6 servings.

1 1/2 lb (750 g) sirloin tip cut into bite size pieces
Salt and pepper, to taste. I used Fleur de Sel , about 3/4 tsp.
3 tbsp (45 mL) or more butter
1/3 cup (80 mL or 45 grams) pancetta, finely diced
8 shallots, peeled and halved OR 2 green onions plus 1 tsp dried shallots
3 tbsp (45 mL) maple syrup
1 tbsp (15 mL) cider vinegar
1 12-oz (341-mL) dark Belgium beer
1 cup (250 mL) beef stock
2 cloves garlic, minced
2 bay leaves
4 leaves sage
½ tsp. marjoram or if fresh – 3 stalks
1 tsp (5 mL) Worcestershire sauce 
2 cups Bow Tie pasta uncooked 

Fleur de Sel and Dried Shallots (because I can't get fresh)
Mushroom Sauce:
4 Crimini mushrooms, 6 mini-bella mushrooms, 8 white mushrooms, washed and cut into quarters (cut the mini-bella in halves)
¼ cup flour
¼ cup butter or margarine
1/2 cup (125 mL) 35% cream


In a sauté pan, brown half the beef cubes in the butter over medium-high heat. Set aside in a bowl and repeat with the rest of the meat. Add salt and pepper. Set aside in the bowl. 

In the same pot, brown the pancetta, green onions and shallots for a few minutes over medium heat, adding butter if necessary.

Deglaze with maple syrup and vinegar. Add the beer, stock, garlic, bay leaves, sage and Worcestershire sauce.
Return the beef cubes to the pot and bring to heat. Add mixture to slow cooker or casserole dish, depending on how you plan to cook it.

Oven Method:
Preheat oven to 325°F (160°C). Roast in the oven for 2 hours or more, until the meat is tender. Using a slotted spoon, remove the beef cubes and set them aside in a bowl.
Slow Cooker Method:
Cook in slow cooker on LOW for 4 hours. Using a slotted spoon, remove the beef cubes and set them aside in a bowl.
Make the mushroom sauce:
Saute the chunked mushrooms in hot butter or margarine until slightly tender but not cooked completely. Add more marjoram (1/4 tsp), salt and pepper. 

Make a roux with butter or margarine and equal amount of flour. Slowly add about 3 cups of the cooking juices and stir until they thicken slightly. Add the cream and reduce to the desired consistency. Add the mushrooms. If the sauce is too runny you can use Veloutine to thicken it. Veloutine comes in dark or white, depending on what kind of sauce you are making. 

Turn off the heat, add the beef cubes to the sauce and bring to heat. Cook the pasta in boiling salted water for 8-10 minutes then drain.
Serve the Carbonnade with Bow Tie pasta and roasted root vegetables (carrots, parsnips and butternut squash)

Original Recipe at


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