Beef Carbonade with Herbs

About This Recipe

This recipe appears in: Q&A with Clotilde Dusoulier of Chocolate & Zucchini on 'I Know How to Cook'


  • 2 1/4 pounds chuck, blade or fore rib of beef, cut into 2-inch pieces
  • Scant 1/2 cup flour
  • 3 tablespoons butter
  • Generous 2 cups any stock, hot
  • 2 sprigs of flat-leaf parsley, chopped
  • 2 sprigs of tarragon, chopped
  • 2 springs of chevril, chopped
  • 4 tablespoons chopped onion
  • Salt and pepper
  • Generous 3/4 cup beer
  • 2 ounces gherkin, sliced


  1. 1

    Roll the beef in the flour. Melt hte butter in a heavy pan, add the beef in batches and brown it on all sides.

  2. 2

    Pour in the hot stock and stir, scraping the bottom of the pan to release any browned bits.

  3. 3

    Add the parsley, tarragon, chevril and onion, and season with salt and pepper. Cook gently, covered, for 1 1/2 hours.

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