One-pot carbonnade

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 600 g rump steak
  • 4 onions
  • 200 g speck (slab of Ital


Cut the steak into 2 cm cubes.

Peel and roughly chop the onions.

Chop the speck into large lardons.

Sauté the steak with the onions and speck in butter in a flameproof casserole dish for 5 minutes.

Add the sugar and let it caramelise.

Cover with the beer and season with salt and pepper.

Cut the pain d’épices into cubes, mix them with the mustard,