Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Beef Carbonnade

This famed Belgian stew uses beer for the cooking liquid. We found that an amber-colored ale, such as Pete’s Wicked Ale or Anchor Steam Ale, gave the stew the richest flavor without any harshness. This stew is delicious served over egg noodles. Since the stew does not contain any root vegetables, it can also be served over mashed potatoes or any root vegetable puree.



Recipe Link: Serves 6 to 8

List of Ingredients








3 pounds beef chuck, trimmed and cut into1 1/2-inch cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 pounds onions, thinly sliced
2 medium garlic cloves, minced
3 tablespoons flour
1 1/2 cups amber-colored ale
1 1/2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1/4 cup minced fresh parsley leaves



Recipe



1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and meat.
2. Add onions to empty Dutch oven and sauté, stirring frequently, until onions release their liquid, deglazing the pan in the process, 10 to 12 minutes. Reduce heat to medium; cook until liquid evaporates, drippings begin to brown, and onions become quite dark, 15 to 20 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add ale, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, thyme, brown sugar, and vinegar, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook just until meat is tender, 2 to 2 1/2 hours. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
3. Stir in mustard and parsley, discard bay leaves, adjust seasonings, and serve.