Carbonnade Beef and Beer Stew

Name: Carbonnade Beef and Beer Stew
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms chuck roast, cut into 1-inch pieces; 1 serving Salt and freshly ground black pepper; 4 Tbsps butter, divided 2 Tbsp and 2 Tbsp; 2 liters medium yellow onions sliced about 1/4 inch thick (about; 3 Tbsps all-purpose flour; 355 milliliters chicken or beef broth; 355 milliliters (12 oz bottle) Belgian beer; 4 sprigs fresh thyme; 2 bay leaves; 1 Tbsp whole grain mustard; 1 Tbsp brown sugar

Carbonnade Beef and Beer Stew might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 683 calories, 55g of protein, and 39g of fat. 1207 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 3 hours and 45 minutes. This recipe from Simply Recipes requires belgian beer, salt and pepper, butter, and thyme. It is perfect for Father's Day.

Instructions

Brown the beef: Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.

Ingredients you will need

Salt And Pepper

Butter

Beef

Equipment you will use

Paper Towels

Dutch Oven

Stove

Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well).

Ingredients you will need

Meat

Transfer browned beef to a separate bowl.

Ingredients you will need

Beef

Equipment you will use

Bowl

Add 2 tablespoons butter to dutch oven; reduce heat to medium.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.

Ingredients you will need

Onion

Salt

Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

Ingredients you will need

Onion

All Purpose Flour

Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.)

Ingredients you will need

Salt And Pepper

Broth

Thyme

Beef

Beer

Equipment you will use

Oven

Frying Pan

Stir occasionally, scraping up anything that is sticking to the bottom of the pan.

Equipment you will use

Frying Pan

About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

Ingredients you will need

Brown Sugar

Seasoning

Mustard

Serve: Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Ingredients you will need

Salt And Pepper

French Fries

Seasoning

Bay Leaves

Potato

Pasta

Thyme

Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.

Ingredients you will need

Stew

Ale

Equipment

Ingredients

Servings:

2kilograms

chuck roast, cut into 1-inch pieces 1serving

Salt and freshly ground black pepper 4Tbsps

butter, divided 2 Tbsp and 2 Tbsp 2liters

medium yellow onions sliced about 1/4 inch thick (about 3Tbsps

all-purpose flour 355milliliters

chicken or beef broth 355milliliters

(12 oz bottle) Belgian beer 4sprigs

fresh thyme 2

bay leaves 1Tbsp

whole grain mustard 1Tbsp

brown sugar

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Scarecrow M. Etain Cabernet Sauvignon (scuffed label). It has 4.9 out of 5 stars and a bottle costs about 350 dollars.