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