Ingredients: |
Ingredients: 3 1/2 pounds blade steaks, 1 inch thick, trimmed and cut into 1 inch pieces
salt and black pepper
3 T. vegetable oil
2 pounds yellow onions, halved and sliced about 1/4 inch thick (about 8 cups)
1 T. tomato paste
2 medium cloves garlic, minced
3 T. all purpose flour
3/4 c. chicken broth
3/4 c. beef broth
1 1/2 c. beer
4 sprigs fresh thyme, tied with kitchen twine
2 bay leaves
1 T. cider vinegar
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Directions: |
Directions:Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned; turn each and brown other side. Remove to bowl. Repeat with half remaining beef, then again with remaining.
Re-oil the Dutch oven, reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (With buttered egg noodles or mashed potatoes.) |
This recipe for Carbonnade a la Flamande-Belgian Beef, Beer, and Onion Stew is from