This stew is so delicious, tasty and the meat is very tender, I'll repeat often. I found this recipe in recipe Simply recipe
Variation:
Want to reach a bittersweet with this stew. So you can exchange the sugar with the tomato paste and you can use cider vinegar as a substitute for mustard. You can also brown meat in vegetable oil instead of butter, but it will taste better with butter. You can also use a few pieces of bread, instead of adding flour to thicken the stew.
Carbonnade: beef or veal stew with beer
Ingredients: 3 ½
lb chuck roast, cut into 1-inch pieces (me veal cubes)
salt and freshly ground black pepper 4 tbsp
tablespoon butter
3 medium yellow onions sliced in 1 / 4 inch thick 3 tablespoons
tablespoons all-purpose flour
1 ½ cups chicken or beef broth (I ox)
1 ½ cups (12 ounces) beer or other Belgian
4 sprigs fresh thyme
2 bay leaves 1 tablespoon
tablespoons whole grain mustard 1 tablespoon
tablespoon brown sugar Preparation
:
Although dry meat with paper towels, then season with salt and pepper.
On stovetop, heat 2 tablespoons butter in large heavy-bottomed saucepan over medium-high heat until hot either.
On several occasions, brown the meat, without stirring, about 3 minutes per side (leave the chance to brown meat).
Transfer meat to a separate bowl.
Add 2 tablespoons of butter, reduce heat to medium.
Add onions and 1 / 2 teaspoon salt and cook until onions are golden, about 15 minutes.
Add flour and stir until onions are well coated and flour is lightly browned, about 2 minutes.
Stir in broth, scraping bottom of pan to loosen the juices of the meat and mix with the beer, thyme, bay leaves, browned meat with any accumulated juices,
salt and pepper to taste.
Increase heat to medium-high heat and simmer. Reduce heat to low, cover partially and cook for 2-3 hours until beef is tender fork. (You can also bake at 300 ° F.)
Stir occasionally, scraping the sticks to the bottom of the pan.
About half an hour before the end of cooking, add the mustard and brown sugar.
Adjust seasoning to taste. Add the thyme and bay leaf.
Adjust seasoning with salt and pepper to taste and serve. You can
serve with mashed potatoes, on pasta,
or French fries.
Yield: 6 people.
Source: simplyrecipes
Bon Appetit!
Sakya
Carbonnade: beef or veal stew with beer Ingredients: 3 ½
lb chuck roast, cut into 1-inch pieces (me veal cubes)
salt and freshly ground black pepper 4 tbsp
tablespoon butter
3 medium yellow onions sliced in 1 / 4 inch thick 3 tablespoons
tablespoons all-purpose flour
1 ½ cups chicken or beef broth (I ox)
1 ½ cups (12 ounces) beer or other Belgian
4 sprigs fresh thyme
2 bay leaves 1 tablespoon
tablespoons whole grain mustard 1 tablespoon
tablespoon brown sugar Preparation
:
Although dry meat with paper towels, then season with salt and pepper.
On stovetop, heat 2 tablespoons butter in large heavy-bottomed saucepan over medium-high heat until hot either.
On several occasions, brown the meat, without stirring, about 3 minutes per side (leave the chance to brown meat).
Transfer meat to a separate bowl.
Add 2 tablespoons of butter, reduce heat to medium.
Add onions and 1 / 2 teaspoon salt and cook until onions are golden, about 15 minutes.
Add flour and stir until onions are well coated and flour is lightly browned, about 2 minutes.
Stir in broth, scraping bottom of pan to loosen the juices of the meat and mix with the beer, thyme, bay leaves, browned meat with any accumulated juices,
salt and pepper to taste.
Increase heat to medium-high heat and simmer. Reduce heat to low, cover partially and cook for 2-3 hours until beef is tender fork. (You can also bake at 300 ° F.)
Stir occasionally, scraping the sticks to the bottom of the pan.
About half an hour before the end of cooking, add the mustard and brown sugar.
Adjust seasoning to taste. Add the thyme and bay leaf.
Adjust seasoning with salt and pepper to taste and serve. You can
serve with mashed potatoes, on pasta,
or French fries.
Yield: 6 people.
Source: simplyrecipes
Bon Appetit!
Sakya
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