Carbonnade Of Beef
|Stewing beef||1 1⁄2 Pound|
|Onions||2 Large, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Beer||1 Cup (16 tbs)|
|Hot water||1 Cup (16 tbs)|
|Bay leaf||1 , tied together with parsley|
|Dried thyme||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Brown sugar||2 Teaspoon|
Wipe beef and trim off excess fat.
Cut into large pieces.
Heat dripping in a heavy saucepan and brown beef pieces on all sides over a high heat.
Remove from pan and put aside.
Reduce heat to low, add sliced onion and saute until soft, add garlic and cook a little longer.
Stir in flour and cook sufficiently to color it golden brown.
Pour in beer and hot water, stir constantly until thickened.
Increase heat and simmer to reduce liquor in saucepan by half.
Return beef to pan, adding herbs, salt and pepper, nutmeg and brown sugar.
Cover tightly and simmer for 2 hours, stirring occasionally during cooking.
Remove bunch of flavoring herbs before serving.