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Roast Beef Carbonnade

Diet.Chef's picture
Ingredients
  Boneless lean beef steak 2 Pound, cut 1 1/2 to 2 inches thick and trimmed of fat (Top Round, Bottom Round, Or Eye Round)
  Non stick vegetable spray coating 1 Tablespoon
  Beer 12 Ounce
  Catsup 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1⁄2 Teaspoon, crushed
  Frozen brussels sprouts 10 Ounce (1 Package)
  Carrots 6 Medium, bias sliced into 1/2 inch pieces
  Onions 2 Medium, cut into wedges
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Sprinkle meat with a little salt and pepper.
Spray bottom of 4-quart Dutch oven with non-stick vegetable spray coating.
Place over medium heat.
Add meat; brown on both sides, Combine beer, catsup, garlic, and thyme; pour over meat, Cover and bake in a 325° oven for 1 1/4 hours.
Rinse brussels sprouts with warm water just to separate; add to Dutch oven along with carrots and onions.
Cover and bake about 45 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to serving platter; keep warm.
Skim fat from pan juices.
To make gravy, measure 1 1/4 cups pan juices, adding water if necessary.
Combine the 2 tablespoons cold water and cornstarch; stir into pan juices.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Season gravy with the salt and pepper; pass with meat and vegetables.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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