Tested till perfect Carbonnade of Beef

Carbonnade of Beef

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

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  • Portion size 8

Ingredients

    3 lbs (1.5 kg) chuck or round steak
    2 tbsp (25 mL) flour
    2 tsp (10 mL) each paprika and salt
    1 tsp (5 mL) pepper
    1/4 cup (50 mL) butter or oil
    6 large onions, sliced
    3 cloves garlic, minced
    4 carrots, cut_into large chunks
    1/2 cup (125 mL) each chopped celery leaves and fresh parsley
    1/2 tsp (2 mL) dried thyme
    1 bay_leaf
    1/3 cup (75 mL) flour
    2-1/2 cups (625 mL) beer
    3 tbsp (50 mL) packed brown_sugar
    2 tbsp (25 mL) cider_vinegar
    1/3 cup (75 mL) finely chopped fresh parsley
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Preparation

Trim excess fat from meat; cut into 1-inch (2.5 cm) cubes. In large bowl, combine 2 tablespoons (25 mL) flour, paprika, salt and pepper; add meat and toss to coat.

In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside.

Add remaining butter to pan; cook onions and garlic; stirring and adding 1 tablespoon (15 mL) water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup (75 mL) flour.

Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1-1/2 hours. Uncover and simmer for 1-1/2 hours longer or until meat is tender and sauce is slightly thickened.

Stir in vinegar; simmer, uncovered, for 10 minutes. Remove bay leaf. (Make-ahead: Stew can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat for about 45 minutes.)

Garnish with finely chopped parsley.

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