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A rich beef stew made with onions and beer.
- ‘From France, we had quiches, bouillabaisse, omelettes, crêpes, cassoulet, carbonnade de boeuf, boeuf bourgignon, coq au vin, brioche, tarte de pomme, ratatouille, and every sort of sweet or dessert you could imagine.’
- ‘Coq au vin, beef in barolo, beef carbonnade (cooked in beer), clams in sherry, sherry trifle… bring them on.’
- ‘A rich beef stew is also characteristic of Flemish cooking, where it is known as carbonnade, and contains onions and beer, and is topped with a crust of mustard-flavoured bread.’
- ‘The five-course repast includes chestnuts, Yorkshire pudding, carbonnade of beef and beer cheeses.’
Mid 17th century (denoting a piece of meat or fish cooked on hot coals): from French, from Latin carbo, -onis coal, charcoal.
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