Beef Carbonnade (Beef & Beer Stew) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use. Ingredients:
3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center) |
2 lbs yellow onions, sliced |
2 teaspoons vegetable oil |
1 tablespoon tomato paste |
1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic) |
2 garlic cloves, chopped |
3 tablespoons flour |
3/4 cup chicken broth |
3/4 cup beef broth |
1 tablespoon cider vinegar |
fresh thyme, tied into a small bundle with twine |
2 bay leaves |
salt |
pepper |
Directions:
1. In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
2. In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
3. Add tomato paste, garlic and flour, stir and cook for 2 minutes.
4. Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
5. Add thyme bundle and bay leaves along with cider vinegar.
6. Add the cooked meat in with it's juices.
7. Season to taste with salt & pepper. Bring to a good simmer.
8. Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
9. Cook for 2-2 1/2 hours in a 300ยบ oven.
10. Before serving remove thyme bundle and bay leaves.
11. Serve over cooked egg noodles.
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