Carbonnade: Beef and Beer Stew

Ingredients

  • 3 ½ lbs chuck roast, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 4 Tbsp butter
  • 3 medium yellow onions sliced about ¼ inch thick (about 8 cups)
  • 3 Tbsp all-purpose flour
  • 1 ½ cups chicken or beef broth
  • 1 ½ cups (12 oz bottle) Belgian beer
  • + 4 more ingredients
    • 4 sprigs fresh thyme
    • 2 bay leaves
    • 1 Tbsp whole grain mustard
    • 1 Tbsp brown sugar

Method 1 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. Working in batches, brown the meat, without stirring, about 3 minutes on each side (...

View full recipe at SpringPad

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