Beef Carbonnade Recipe

• 3 tbsp. all purpose flour
• Salt
• Freshly grnd pepper
• 1 1/2 pound beef stew cubes
• 1/4 c. vegetable oil
• 2 lg. onions, thinly sliced
• 1 to 2 garlic cloves, crushed
• 1 c. dark beer or possibly ale
• 1 c. beef stock
• 2 tbsp. ketchup or possibly 1 tbsp. tomato paste
• Healthy pinch of grnd mace or possibly nutmeg
• 1 bay leaf
• 2 teaspoon brown sugar
• 2 teaspoon vinegar
• 1 1/2 teaspoon prepared brown mustard
• 3 to 4 carrots, cut into 3 to 4-inch sticks
• 4 ounce. button mushrooms
• Minced fresh parsley if you like to garnish

1. Preheat oven to 325 degrees.
2. In a plastic bag, combine flour, salt and pepper.
3. Add in beef cubes; shake to coat.
4. Heat 3 Tbsp.
5. oil in a large skillet over medium heat.
6. Add in seasoned beef cubes, saute/fry till browned with a slotted spoon.
7. Transfer to a 3-qt casserole.
8. In small skillet heat remaining oil.
9. Add in onions and garlic; saute/fry, till lightly colored - stir in remaining seasoned flour; cook 1 minute, stirring constantly.
10. Gradually stir in beef or possibly ale and stock; bring to a boil, stirring frequently.
11. Stir in ketchup or possibly tomato paste, mace or possibly nutmeg, bay leaf, sugar, vinegar and mustard.
12. Season to taste with salt and pepper.
13. Pour beer mix over browned beef cubes.
14. Add in carrots stick to casserole; stir well.
15. Cover tightly with foil or possibly lid; bake in preheated oven 1 1/4 hrs.
16. Add in mushrooms to warm casserole.
17. Bake 25 to 30 min longer or possibly till beef is tender.
18. Throw away bay leaf.
19. Serve sprinkle with minced parsley, if you like.
20. Makes 4 servings.

flour, salt, freshly grnd pepper, cubes, vegetable oil, onions, garlic, dark beer, beef stock, ketchup, mace, bay leaf, brown sugar, vinegar, brown mustard, carrots, button mushrooms, parsley

Taken from cookeatshare.com/recipes/beef-carbonnade-24837 (may not work)