Carbonnade Of Beef

• 1 1/2 lb. boneless rump
• 2 Tbsp. vegetable oil
• 1 c. baby pearl onions
• 2 Tbsp. plus 1 1/2 tsp. enriched all-purpose flour
• 12 fluid ounces dark beer
• 2 tsp. molasses
• 2 garlic cloves, crushed
• 1 tsp. salt
• 1/2 tsp. each: pepper and ground ginger
• 2 c. chunked carrots
• 1 c. fresh or frozen okra
• 1 tsp. lemon juice
• chopped parsley (garnish)

1. Cut beef into 1-inch cubes.
2. Place on rack in broiler pan and broil until rare.
3. In braising pot, heat oil until hot.
4. Add meat.
5. Sprinkle with flour and saute for about 2 minutes.
6. Combine next 6 ingredients and pour over meat and onions.
7. Simmer until liquid has reduced so it barely covers the meat and onions.
8. Cover tightly with aluminum foil and lid and simmer for 1 hour.
9. Add carrots and okra and simmer 1/2 hour longer.
10. Season with lemon juice.
11. Garnish as you serve.

boneless rump, vegetable oil, baby pearl onions, flour, molasses, garlic, salt, pepper, carrots, okra, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556508 (may not work)