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Carbonnade Of Beef

Western.Chefs's picture
Ingredients
  Onions 6 Large
  Butter 2 Ounce (50 Grams)
  Steak 2 1⁄2 Pound
  Lean stewing steak 2 1⁄2 Pound (1 Kilogram And 200 Grams)
  Flour 1 Tablespoon
  Salt To Taste
  Pepper To Taste, milled
  Freshly ground pepper To Taste
  Light ale 1 Pint (6 Deciliter)
  Ale 1 Pint
  Brown sugar 1 Tablespoon
  Vinegar 1 Teaspoon
  French bread slices 12
  French mustard 2 Teaspoon (Or To Taste)
Directions

GETTING READY
1. Trim fat off the beef.
2. Cut into cubes.
3. Peel and slice onion thinly
4. Preheat oven to 325°F (170°C or Gas No. 3)

MAKING
5. In a large skillet, melt ½ the butter over moderate heat
6. When hot add onions and sauté for 15 minutes until tender and caramelized.
7. Remove using a slotted spoon onto a plate and keep aside.
8. Add meat and sauté until evenly browned.
9. Add flour and seasonings to meat and stir until lightly browned.
10. Gradually pour in half the ale, stirring to make a smooth sauce.
11. Bring to boil, stirring then take off heat.
12. In a large casserole, layer half the browned onions.
13. Turn meat and sauce over them and top with remaining onions.
14. Pour remaining ale over the meat and gently stir in sugar.
15. Cover tightly with lid and transfer casserole to oven
16. Cook for 2 hours.
17. Stir in the vinegar.
18. Spread mustard over bread slice.
19. Arrange them, mustard side up over the stew, pushing them lightly into it.
20. Return casserole without lid to the oven and cook another 45 minutes until meat is tender and bread crust is golden brown and crisp

SERVING
21. Serve hot straight out of the casserole.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
165 Minutes
Ready In: 
0 Minutes
Servings: 
6

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