Tuesday, September 22, 2009

Beef Carbonade



  • 3 - 3.5 lbs. of stew beef, cut in 2" cubes
  • 4 Tablespoons of butter
  • 2 Tablespoons of flour
  • 3 large onions
  • 1 Tablespoon of chopped parsley
  • 1 Tablespoon of wine vinegar
  • 1 teaspoon of cumin
  • 1 teaspoon of tarragon
  • 1 teaspoon of thyme
  • 1 bay leaf
  • 1 teaspoon of honey
  • 3 cups of beer
  • 2 cups of boiling water (approximately)
  • Salt and pepper to taste


    Heat the butter on high.
    Sauté the meat until brown.
    Sprinkle the flour on the meat and cook while stirring for 1 to 2 minutes.
    In a heavy casserole dish:
    Place half of the meat in the bottom,
    Add herbs (cumin, tarragon and parsley), onions (cut in fine slices),
    Place remainder of the meat on top,
    Pour beer over the meat and add enough boiling water just to cover.
    Salt and pepper to taste and add thyme and bay leaf,
    Cook until boiling.
    Mix the vinegar and Honey and add into the dish.
    Place lid on casserole dish and put in oven heated to 300 degrees F.
    Cook for 2 to 2 1/2 hours

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