"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carbonnade (Belgian Beef Stew) Recipe

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This recipe for Carbonnade (Belgian Beef Stew), by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna & Bob Whiteford
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. unsalted Butter
2 tbsp. Olive Oil
5 slices Bacon (I use the Oscar Mayer precooked kind and it is just as good as uncooked and less messy)
4 Onions sliced thin
2 tsp. Dark Brown Sugar
2 cloves Garlic
4 tbsp. Flour
Salt and fresh ground Pepper
3-4 lb Chuck Steak or Round Steak, trimmed and cut into 2-3 inch pieces
1 large bottle Belgian Pale Ale (~4 cups)

Directions:
Directions:
In large Dutch Oven over medium-high heat, melt 2 tbsp. butter. Add the bacon and cook until crisp, if uncooked, or warm and brown until crispy, if precooked bacon. Add the onions, sprinkle in the brown sugar, and saute the onions until they turn a deep brown. Stir in the garlic and saute. Transfer this mixture to a plate and set aside.

On a plate stir the flour, 1 tsp. salt and 1 tsp. pepper together and dredge the beef in it turning to cover all sides, shaking off any excess flour.

In the Dutch Oven over medium heat melt the remaining 2 tbsp. of butter with the olive oil. Working in batches, if necessary, cook the beef, turning occasionally, until browned on all sides. This takes about 10 minutes. Remove from the pan and set aside.

Pour the beer in the pot and deglaze, scrapping up the browned bits from the bottom of the pot. Bring to a boil.

Transfer the onion mixture and the beef to the Dutch Oven. Cover and cook over low heat until the meat is very tender - about 2 hours.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I sometimes add sliced carrots (about 1/4 inch thick) when there is about 1 hour of simmer time remaining and then slices mushrooms when there is about 15 minutes of simmer time remaining.

The recipe could also be made in a Slow Cooker by adding in the onion, beef and beer mixture and cooking on high for 3 hours or on low for 6 hours until the beef is tender.

The stew can be served as is in bowls or I sometimes serve it over large egg noodles.

 

 

 

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