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Belgian Beef Carbonnade

List of Ingredients




3 pounds beef stew meat, cut into 2-inch pieces
flour
4 Tbs oil

3 large onions, sliced
3 large garlic cloves, sliced
2 cups beef broth
12 ounces dark beer (Guiness)
1/2 tsp dried thyme, crumbled

Buttered egg noodles
Chopped fresh parsley



Recipe



Dredge beef in flour, shaking off excess. Heat 1 Tbs oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 Tbs oil to skillet per batch. Heat remaining 1 Tbs oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch oven. Add broth, beer and thyme. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.

Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency.

Serve over noodles, garnigh with parsley.

Serves 6.