"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Beef Carbonnade Recipe

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This recipe for Easy Beef Carbonnade, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs boneless Beef Chuck
Salt and pepper
2 tbsp cooking oil
4 c sliced onions
1 1/2 c beer
2 tbsp flour
1 can beef broth (10 1/2 oz)
1 bay leaf
1/2 tsp thyme
1 tbsp vinegar
2 crushed cloves garlic
1 stalk celery
3 sprigs parsley

Directions:
Directions:
Cut beef in 1/2 inch thick slices. Season with salt and pepper and brown in hot oil. Remove beef, add onions and brown lightly, adding a little more oil if needed. Arrange beef and onions in layers in a 2 1/2 quart baking dish. Blend flour into pan drippings. Add broth, beer, 1 1/2 tsp salt and thyme. Heat to boiling, stirring constantly. Stir in vinegar and garlic. Pour over beef and onions. Tie bay leaf, celery and parsley together. Place on beef. Cover. Bake in a slow oven (300)

Personal Notes:
Personal Notes:
This recipe came from;
Ken's Meats of Distinction
2575 Ocean Avenue, SF, CA
This is also where my mother's famous corned beef recipe came from.......

 

 

 

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