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Carbonnade de Boeuf Recipe

Ingredients

How to make it

  • In a heavy cast iron dutch oven, fry bacon until crisp and set aside. Pour off almost all the bacon grease, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat grease until smoking hot, and brown meat, a few pieces at a time. If needed, add a little more bacon grease. When all meat is browned, remove and add butter to the pot. When the butter melts, stir in flour until well blended and lightly browned. (You may need a little more bacon grease.) Add beef broth and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay leaves and garlic. Simmer for 2-3 minutes; then taste the sauce to see if salt and pepper are sufficient. Stir in parsley. Return meat to pot. There should be enough sauce to cover, but if you are a little low, add more beer. Stir gently; cover and place in the lower part of the oven at 325* (or at a temperature to keep it simmering) for 1 1/2 - 2 hours. The meat should be fork tender when ready. Serve with hot cooked egg noodles.

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