Carbonnade: Beef And Beer Stew
From twill10 13 years ago
- 3 hours to make
- Serves 6
A hearty stew made for cold weather
Ingredients
- Carbonnade: beef and beer Stew Recipe Thx to Simply Recipes shopping list
- You are trying to achieve a sweet and sour flavor with this stew. So, you can swap out the sugar for tomato paste and you can use cider vinegar instead of mustard if you want. You can also brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter. You can also use a couple slices of bread, instead of adding flour, to thicken the stew. shopping list
- Ingredients shopping list
- 3 1/2 lbs chuck roast, cut into 1-inch pieces shopping list
- salt and freshly ground black pepper shopping list
- 4 Tbsp butter shopping list
- 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups) shopping list
- 3 Tbsp all-purpose flour shopping list
- 1 1/2 cups chicken or beef broth shopping list
- 1 1/2 cups (12 oz bottle) Belgian beer shopping list
- 4 sprigs fresh thyme shopping list
- 2 bay leaves shopping list
- 1 Tbsp whole grain mustard shopping list
- 1 Tbsp brown sugar shopping list
How to make it
- 1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.
- 2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
- 3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.
- Serves 6.
- Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.
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