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Northern Beef Stew with Dark Beer
A carbonade du Nord, an iconic dish from Northern France, slowly braised in the oven with beef, smoked bacon, dark beer, gingerbread and mustard. A sweet‑salty, slightly spiced flavor, perfect for winter evenings.
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Cost Breakdown
Critical Success Points
- • Sear the meat to obtain a deep coloration
- • Boil the beer before adding it
- • Slow oven cooking at 160 °C
- • Thicken the sauce with gingerbread and butter
Safety Warnings
- • Watch out for hot oil splatters when searing.
- • Boiling beer releases alcohol vapors; ventilate the kitchen.
- • Use kitchen gloves when handling the hot pot from the oven.
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