The Art of Eating's Carbonade à la Gueuze

Name: The Art of Eating's Carbonade à la Gueuze
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 beef chuck (shoulder); 6 servings Brown or white sugar; 59 milliliters all-purpose flour; 4 larges or more large onions, totaling as much as 2 1/4 pounds; 6 servings Salt and black pepper

You can never have too many main course recipes, so give The Art of Eating's Carbonade à la Gueuze a try. One portion of this dish contains around 56g of protein, 32g of fat, and a total of 697 calories. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have beef chuck, salt and pepper, flour, and a few other ingredients on hand, you can make it. To use up the brown rice you could follow this main course with the Brown Rice Pudding as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Dry the beef with a paper towel, and cut it into roughly 2-by-2-inch pieces, following as much as possible the breaks between muscles. In a large, heavy pot with a lid, brown the meat well in fat, working in batches so as not to cool the pan by crowding—for 30 minutes or more. While the meat is browning, chop the onions coarsely.

Ingredients you will need

Onion

Beef

Meat

Equipment you will use

Paper Towels

Frying Pan

Pot

Remove the browned meat to a warm dish.

Ingredients you will need

Meat

Over medium heat, brown the onions in the pot, adding more fat as needed, about 12 minutes.

Ingredients you will need

Onion

Equipment you will use

Pot

Add the flour, mixing it with the fat and cooking it for 1 minute.

Ingredients you will need

All Purpose Flour

Add the beer while stirring. Return the meat to the pot, and add the herb bundle, 1 teaspoon of salt, and grindings of pepper, mixing all together. The meat should be almost fully immersed; if not, add more beer (or water, broth, or stock). Cook at a very low bubble, placing a heat diffuser under the pot if necessary and setting the lid either more or less ajar to help control the temperature. Cook the meat until a skewer slides easily in and, especially, out—about 3 hours.

Ingredients you will need

Pepper

Stock

Water

Beer

Meat

Salt

Equipment you will use

Skewers

Pot

Remove the meat and about half the onions with a slotted spoon; discard the herb bundle. Carefully skim the fat from the liquid. Boil it, if necessary, to reduce it to the consistency of rich but runny cream. Return the meat and onions to the pot, and heat them thoroughly. Taste, and add salt and a little sugar, as needed.

Ingredients you will need

Onion

Cream