Gluten Free Carbonnade

Gluten Free Carbonnade


300g stewing beef, cut into cubes

500ml Gluten Free Ale ( We used Speckled Hen)

3 garlic cloves, lightly crushed

4 bay leaves

3 tbsp gluten free  plain flour, seasoned with salt and pepper

2-3 tbsp olive oil

250g diced pancetta

10 chantenay carrots, sliced

2 onions, sliced

1 leek, sliced

3 tbsp tomato purée

350ml beef stock (Which had rosemary and onion)


To begin with marinate the beef overnight in the ale with the garlic and bay leaves.

The next day, drain the beef from the marinade, reserving the marinade In a bowl.

 Once this is done make sure the meat is dry before coating it in the flour and shaking off any excess

Heat 2 tbsp of the olive oil in a large saucepan until hot and then fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over.

You may need to add a little more oil between batches but make sure it is hot again before adding the next batch.

Once all the beef is cooked place to one side and use the same pan to add the pancetta. Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden once done set aside in the same dish as the beef

Whilst waiting for the pancetta to cook Preheat the oven to fan 140C/conventional 160C/gas 3

Once the oven is on, tip the carrots, onions and leek into the saucepan, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.

Once the vegetables have been sweating add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef. Season with salt and pepper and bring everything to the boil for 10 minutes.

Once boiled Remove from the heat. And place in an oven dish and cover with a lid and cook in the oven for 2 hours, stirring once halfway through

When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. We then had this with a nice crusty piece of gluten free bread.