DSC 1529

So, I found Beef Carbonnade listed in a French Cook book, but the internet says it’s a Belgian dish originally. Since the French are more accustomed to cooking with wine instead of beer I suppose that wouldn’t surprise me but the truth is I don’t know where it comes from and I don’t care to wager a guess. They eat a lot of French food in Belgium, and what with the countries bordering one another, and sharing similarities in cuisine origins can be confusing. In any case the dish is delicious regardless of whether it’s French or Belgian. Think of it as a more basic Bourguignon but just as delicious!

DSC 1517
DSC 1522

I never actually ate Carbonnade in France or Belgium but from the moment I saw the recipe for it I knew it was something I’d have to veganize and I’m really glad I did. Typically in Belgium a dish like this would be served with Frites (Fries) but in France it may be served with boiled or mashed potatoes. On the day I made this I decided to opt for something a little lighter and served our Carbonnade alongside Salade aux Noix. You could do either or both, and make sure you enjoy a nice glass of wine or a bottle of beer with your meal too!

DSC 1524

Beef Carbonnade

2-4 Tbsp Non-Dairy Butter
2lbs Home Made or Store Bought Beef Style Seitan Cubed
4 Onions Sliced in Quarter Moons
4 Garlic Cloves Minced
2 tsp Brown Sugar
1 Tbsp All Purpose Flour
1 Bottle of Stout Beer
2 Bay Leaves
1 Tbsp Fresh Thyme Leaves
1 tsp Sea Salt
Black Pepper to taste
6-8 Slices Baguette
Dijon Mustard

– Preheat the Oven to 300’F

– Heat 1 Tbsp Butter in a large pan over medium high heat. Add the beef seitan in batches and brown on all sides. Add a second Tbsp of butter for the second batch if needed. This could take up to 10-15 minutes and it’s okay if they get a little extra brown. If they stick to the pan deglaze with a splash of water.

– Once the seitan has browned remove from the heat and place in a large lightly greased Dutch Oven.

– In the same pan add the sliced onions. Add a little more butter if needed and saute for 10 minutes until softened.

– Add the garlic and sugar to the pan with the onions and saute another 5-10 minutes until the onions are nicely browned. Then remove the onions from the pan with a slotted spoon and add them into the Dutch Oven.

– Stir the seitan and onions together until they are well mixed.

– If the pan is a little dry, heat one more Tbsp of butter in the pan, and add the Tbsp of flour. Stir to make a roux, and cook it for a minute or two until it’s golden. Add in the beer, the bay leaves, the salt and pepper, and let simmer gently for 3-4 minutes.

– Pour the beer mixture into the Dutch Oven with the Seitan and Onions, add the thyme leaves, and mix to combine.

– Place a lid over the Dutch Oven and place into the oven and cook for 45 minutes to 1 hour. After it’s done cooking remove from the oven, take the lid off and let rest for 5-10 minutes.

– Lightly toast the baguette slices on both sides, then spread one side with Dijon Mustard. Arrange the slices mustard side up on top of the Carbonnade, then return the dish to the oven and broil on high for a minute.

– Remove from the oven, serve and enjoy!

DSC 1527

Leave a Reply

Your email address will not be published. Required fields are marked *