Carbonnade of Beef
This recipe makes 8 servings
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
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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