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Beef Carbonnade Recipe

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This recipe for Beef Carbonnade, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Wednesday, June 3, 2009


2 tbsp. olive oil
4 lbs. well-trimmed boneless beef chuck(1 1/2" pieces)
3 tbsp. flour
salt and pepper
1 can beef broth
2 lg. onions, thinly sliced
1 clove garlic, crushed
1 bottle dark beer
1/2 tsp. dried thyme
1 bag (16 oz.) egg noodles
1/2 c. parsley leaves, chopped

Heat oil in a skillet on medium high until very hot. In large bowl, combine beef chunks, flour, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat beef evenly. Add beef to skillet in batches and cook until well browned. Add more oil if necessary. After all beef is browned, add broth to skillet stirring to loosen browned bits. Boil for 1 minute.

In a slow cooker, add onions, garlic, beer, and thyme. Top with browned beef and broth mixture; do not stir. Cover and cook on low for 8 hours. About 20 minutes before meat is done cook egg noodles according to package directions.

To serve base with egg noodles. Skim and discard fat from meat. Spoon mixture over pasta.




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