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Summerhill Market Carbonnade a' la flamande

Beef braised in Steam Whistle Pilsner, by Chris Klugman, Executive Chef at Summerhill Market.


Wrap bay leaves, thyme and cloves in a piece of cheesecloth. Secure cloth with string, to form a small spice bag. Place a large saucepan or Dutch oven on medium-high heat. Divide beef into 3 batches. Add 2 tbsp. Vegetable oil to pan, along with 1/3 of the beef. Cook, stirring constantly, until meat is well-browned. Using a slotted spoon, remove beef from pan. Add the second batch of beef to the pan; repeat browning process, using an additional 1 tbsp. of vegetable oil. Repeat with the final batch of beef. Add sliced onions to the pan; cook, stirring, until onions are soft and light brown in colour. Add beer, sugar and vinegar to the pan, stirring well. Add browned beef, spice bag and beef broth; bring to a boil, then reduce heat to medium-low. Cover, cook 2 hours, or until meat is easily pierced with a fork. Remove spice bag and discard. Combine cornstarch with 2 tbsp. cold water; stir well, then add cornstarch mixture to beef pot. Stir well. Season to taste with salt and pepper.

Serve carbonnade with mashed potatoes or French fries, along with chilled Steam Whistle Pilsner.

Serves 6
©2006 Summerhill Market


  • 3 Bay Leaves
  • 2 Cloves
  • 2 sprigs Fresh Thyme
  • 5 lb. Diced Beef
  • 1/4 cup Vegetable Oil
  • 2 large Onions, sliced
  • 1 bottle Steam Whistle Pilsner
  • 1 cup Brown Sugar
  • 3/4 cup Cider Vinegar
  • 4 cups Beef Broth
  • 2 tbsp. Cornstarch
  • Salt, Pepper to taste