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Hearty Beef Carbonnade

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  Bacon slices 4
  Boneless beef chuck 2 Pound, cut into 1-inch cubes
  Garlic clove 1 Large, finely chopped
  Bay leaf 1
  Onion soup mix 1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets)
  Beer/1 1/2 cups water 12 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Red wine vinegar 1 Tablespoon
  Finely chopped fresh parsley 1 Tablespoon

In 6-quart Dutch oven or heavy saucepot, cook bacon over medium-high heat; remove, crumble and set aside.
Reserve 1 tablespoon drippings.
Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside.
Repeat with remaining beef.
Remove beef and set aside.
Add garlic to drippings and cook over medium heat, stirring frequently, 1 minute.
Return beef to Dutch oven.
Add bay leaf and onion soup mix blended with beer and 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender.
Remove bay leaf.
Skim fat, if necessary.
Stir in vinegar and parsley and garnish with bacon.

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