Tuesday, January 16, 2007

Carbonnade de Boeuf

  • 6 slices bacon
  • salt and pepper
  • 3 lb lean boneless beef chuck or rump, cut into 2" pieces
  • 5 T margarine
  • 5 T flour
  • 4 large onions, coarsely chopped
  • 1 1/2 cups beef stock
  • 2 (10 oz) cans beer
  • 1 1/2 tsp sugar
  • 1 T vinegar
  • 1 large bay leaf
  • 3 large cloves garlic
  • 4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic. Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan. There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Serves 6-8 hearty appetites


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