Creole Carbonnades

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Yield: Serves 6-8

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour and 25 minutes


This is a slow cooked beef stew that is simmered in dark beer – with a Cajun twist. This is great on a cool evening – and is delicious with a hearty red wine or more dark beer. This is from the effervescent Poppy Tooker of New Orleans.


2 lbs beef stew meat

1/2 cup flour

1/2 cup vegetable oil

2 thinly sliced onions

2 Tbsp demi glace

2 bottles of dark beer

8-10 rounds of stale French bread

1/2 cup Creole mustard

Salt and pepper to taste

4 Idaho potatoes, cut into 1/2 inch cubes, and parboiled until tender


Heat oil in a Dutch oven. Season the flour with salt and pepper.

Dredge the stew meat in the flower and brown in the Dutch oven in single layers.

Reserve the browned meat.

Reduce the heat and add the sliced onions to the pan.

Stirring frequently, cook the onions until translucent.

Add browned beef, the beer and the demi glade or other beef extract.

Bring to a simmer and cook together gently for 40 minutes, adding more beer or water if needed.

Spread the Creole mustard on the French bread slices and place on top of the stew. Cover and continue to cook until the break breaks down to make the thick gravy. Serve with the boiled potatoes.