Beef Carbonnade with Vegetables: Belgian Beef Stew (Food Network Kitchens) |
|
 |
Prep Time: 25 Minutes Cook Time: 220 Minutes |
Ready In: 245 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons all-purpose flour, plus 1 teaspoon |
1/2 to 3/4 teaspoon smoked paprika |
1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks |
kosher salt and freshly ground black pepper |
4 teaspoons olive oil |
1 large onion, sliced, about 3 cups |
4 cloves garlic, coarsely chopped |
1 (12-ounce) bottle beer, brown ale or dark beer (recommended: michelob amber bock or newcastle) |
3 cups low-sodium beef broth |
1 tablespoon molasses |
small bunch thyme sprigs |
1 pound baby red skinned potatoes, halved or quartered if large |
3 medium carrots, cut into 1-inch pieces (about 8 ounces) |
2 medium parsnips, cut into 1-inch pieces (about 8 ounces) |
1 teaspoon unsalted butter, melted |
chopped fresh parsley leaves, optional |
Directions:
1. 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
2. 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
3. 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
4. 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
5. Copyright 2010 Television Food Network, G.P. All rights reserved
6. Nutritional analysis per serving
7. Calories 354; Total Fat 9.5g (Sat Fat 3g, Mono Fat 5g, Poly Fat 1g) ; Protein 31g; Carb 33g; Fiber 5g; Cholesterol 67mg; Sodium 626mg.
8. This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.
|
|