Beef- Beef Carbonnade
List of Ingredients
3 to 3 1/2 pound boneless chuck, pot roast, or lean brisket
Salt and freshly ground black pepper
5 tablespoons butter (more if needed)
1 cup thinly sliced onions
1 tablespoon oil
2 tablespoon sugar
2 tablespoon Wondra
1 1/2 cup stout or dark beer
1 can (10.5 ounce) rich chicken or beef broth
2 tablespoon vinegar
2 clove garlic, pressed
pinch of thyme
2 or 3 sprigs parsleyRecipe
Remove all excess fat from beef. Dry with paper towels. Cut into 1 1/2-inch cubes and sprinkle with black pepper.
In large casserole melt 4 tablespoons butter. Add onions and cook over low heat.
Meanwhile, in large heavy skillet melt 1 tablespoon butter and 1 tablespoon oil. Brown meat evenly on all sides in hot fat, about 12 pieces at a time. (Add butter if needed between batches.). Place browned meat in casserole with onions. Sprinkle sugar over meat and onions. Salt and pepper to taste.
Preheat oven to 350 degrees F.
If needed, add a little butter to skillet in which meat was browned and add flour. Cook roux until golden. Then pour in stout or dark beer and chicken or beef broth. Lower heat and whisk sauce until it begins to bubble. Simmer about 15 minutes until is has reduced and thickened a little.
Add vinegar, garlic, thyme, and parsley. Taste for seasoning. Stir and simmer sauce another minute or two before pouring into casserole. If sauce doesn't come halfway up side of meat, add more beer or stout.
Cover tightly and cook in oven 1 1/2 hours or until meat is tender when pierced.
Remove parsley and serve immediately with buttered noodles, boiled potatoes, or steamed rice.
From Dinah Shore's Cookbook
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