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home > recipes > meat > carbonnade de boeuf
CARBONNADE DE BOEUF [from McClatchy News Service in Orange County Register 16 Jan 85] 3 lbs beef chuck shoulder pot roast, boneless 2 TBS butter oil 4 large onions, thinly sliced 3 TBS flour 2 bottles (12 oz each) dark beer (SEE NOTE BELOW) 1 can (14 1/2 oz) beef broth 2 cloves garlic, finely chopped 1 1/2 tsp sugar 1 tsp thyme salt and pepper to taste 1 TBS vinegar 4 sprigs parsley 1 bay leaf 2 TBS finely chopped parsley Cut beef into 2 inch cubes. Heat butter and 1 TBS flour in a large Dutch oven. Add beef a few pieces at a time and cook until browned on all sides. Transfer to platter. If necessary, add oil to Dutch oven. Stir in onion slices. Cook over low heat, stirring frequently, until soft and golden. Remove to platter. Stir flour into remaining fat in pan (add 1 TBS butter, if necessary). Cook over low heat, stirring constantly, until lightly browned. Add beer and broth and stir until smooth. Heat to boiling and boil for 1 minute. Stir in garlic, sugar, thyme, salt, pepper and vinegar. Cook over medium heat 2 to 3 minutes. Taste and adjust seasonings. Stir in beef, onions, parsley sprigs and bay leaf. Heat stew to boiling and cover. Reduce to simmer and simmer slowly for 1 1/2 to 2 hours or until beef is tender. Before serving, let cool for a few minutes, skim off any fat and discard parsley and bay leaf. Sprinkle with chopped parsley. Makes 8 servings. NOTE: On the choice of beer for this, I recommend that you pick up a good example of a Belgian Beer style, and ignore the dark beer suggestion. If you have access to some try Brigand, or some other Belgian Grand Cru. Also a good American substitute would be Celis Grand Cru or Celis White. If you use a beer of these styles, taste them for acidity, and adjust the vinegar and sugar in the recipe. I personally use a Homebrewed Belgian Trippel when I make this!

Carbonnade de Boeuf


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keyword: carbonnade
keyword: boeuf
ethnicity: french
recipes for meat
recipes by rlarsen
Email Address:
(posted September 25, 1997)

CARBONNADE DE BOEUF
[from McClatchy News Service in
Orange County Register 16 Jan 85]

3 lbs
beef chuck shoulder pot roast, boneless
2 TBS
butter
oil
4 large onions, thinly sliced
3 TBS
flour
2 bottles (12 oz each) dark
beer (SEE NOTE BELOW)
1 can (14 1/2 oz)
beef broth
2 cloves
garlic, finely chopped
1 1/2 tsp
sugar
1 tsp
thyme
salt and pepper to taste
1 TBS
vinegar
4 sprigs
parsley
1
bay leaf
2 TBS finely chopped
parsley

Cut
beef into 2 inch cubes. Heat butter and 1 TBS flour in a large Dutch oven. Add beef a few pieces at a time and cook until browned on all sides. Transfer to platter. If necessary, add oil to Dutch oven. Stir in onion slices. Cook over low heat, stirring frequently, until soft and golden. Remove to platter.

Stir
flour into remaining fat in pan (add 1 TBS butter, if necessary). Cook over low heat, stirring constantly, until lightly browned. Add beer and broth and stir until smooth. Heat to boiling and boil for 1 minute. Stir in garlic, sugar, thyme, salt, pepper and vinegar. Cook over medium heat 2 to 3 minutes. Taste and adjust seasonings. Stir in beef, onions, parsley sprigs and bay leaf. Heat stew to boiling and cover. Reduce to simmer and simmer slowly for 1 1/2 to 2 hours or until beef is tender. Before serving, let cool for a few minutes, skim off any fat and discard parsley and bay leaf. Sprinkle with chopped parsley. Makes 8 servings.

NOTE: On the choice of
beer for this, I recommend that you pick up a good example of a Belgian Beer style, and ignore the dark beer suggestion. If you have access to some try Brigand, or some other Belgian Grand
Cru. Also a good American substitute would be Celis Grand Cru or Celis White. If you use a beer of these styles, taste them for acidity, and adjust the vinegar and sugar in the recipe.

I personally use a Homebrewed Belgian Trippel when I make this!


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