ADVERTISEMENT

Carbonnade of Beef

Food Network Canada
YIELDS
8 servings
ADVERTISEMENT

Ingredients

3
lb(s) chuck or round steak
2
Tbsp flour
2
tsp paprika
2
tsp salt
1
tsp pepper
oil
¼
cup butter
6
large onion, sliced
3
cloves garlic, minced
4
carrot, cut into large chunks
½
cup chopped celery, leaves
½
cup fresh parsley
½
tsp dried thyme
1
bay leaf
cup flour
2 ½
cup beer
3
Tbsp packed brown sugar
2
Tbsp cider vinegar
cup finely chopped fresh parsley
ADVERTISEMENT

Directions

Step 1

Trim excess fat from meat; cut into 1-inch (2.5 cm) cubes. In large bowl, combine
2 tablespoons (25 mL) flour, paprika, salt and pepper; add meat and toss to coat.

Step 2

In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside.

Step 3

Add remaining butter to pan; cook onions and garlic; stirring and adding 1 tablespoon (15 mL) water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup (75 mL) flour.

Step 4

Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours. Uncover and simmer for 1 1/2 hours longer or until meat is tender and sauce is slightly thickened.

Step 5

Stir in vinegar; simmer, uncovered, for 10 minutes. Remove bay leaf. (Make-ahead: Stew can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat for about 45 minutes.) Garnish with finely chopped parsley.

Rate Recipe

My rating for Carbonnade of Beef
ADVERTISEMENT