Beef Carbonade
Ingredients:
¼ Lb of bacon
2 large onions thinly sliced lengthwise
1 Tbsp sugar
1 cup all purpose flour
1 Tbsp dried thyme
1 tsp salt
½ tsp freshly ground pepper
3 lbs of beef stew meat
Olive oil
2 cups imported dark beer
Chopped parsley
3 lbs of beef stew meat
Olive oil
2 cups imported dark beer
Chopped parsley for garnish
Directions:
1. Coarsely chop the bacon and sauté in a large frying pan until crisp and brown.
2. Add the onions to the pot and cook them in the bacon fat until tender.
3. Raise the heat and sprinkle the onions with the sugar.
4. Toss and stir them until they are nice and brown. Set aside.
5. Stir together the flour, thyme, salt and pepper and coat the cubes of meat with the mixture. Shake off the excess flour.
6. Add the additional oil if needed and turn the burner to high to brown the meat. This should be done on small batches, removing each batch and setting aside
until it is all done.
7. Preheat the oven to 325F.
8. Pour the beer into the pan and stir up the brown bits with a whisk.
9. Return the onions and bacon to the pot and bring to a boil.
10. Cover and set in the middle rack of the oven.
11. Cook for 1 ½ hours until cooked, thickened and tender. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley.
Suggestion: This goes well over a side of spaetzle.
¼ Lb of bacon
2 large onions thinly sliced lengthwise
1 Tbsp sugar
1 cup all purpose flour
1 Tbsp dried thyme
1 tsp salt
½ tsp freshly ground pepper
3 lbs of beef stew meat
Olive oil
2 cups imported dark beer
Chopped parsley
3 lbs of beef stew meat
Olive oil
2 cups imported dark beer
Chopped parsley for garnish
Directions:
1. Coarsely chop the bacon and sauté in a large frying pan until crisp and brown.
2. Add the onions to the pot and cook them in the bacon fat until tender.
3. Raise the heat and sprinkle the onions with the sugar.
4. Toss and stir them until they are nice and brown. Set aside.
5. Stir together the flour, thyme, salt and pepper and coat the cubes of meat with the mixture. Shake off the excess flour.
6. Add the additional oil if needed and turn the burner to high to brown the meat. This should be done on small batches, removing each batch and setting aside
until it is all done.
7. Preheat the oven to 325F.
8. Pour the beer into the pan and stir up the brown bits with a whisk.
9. Return the onions and bacon to the pot and bring to a boil.
10. Cover and set in the middle rack of the oven.
11. Cook for 1 ½ hours until cooked, thickened and tender. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley.
Suggestion: This goes well over a side of spaetzle.