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Carbonnade de Boeuf Recipe

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This recipe for Carbonnade de Boeuf, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Barton


9 tablespoons of olive oil, divided
6 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme or herbes de Provence
1 teaspoon dried marjoram
pinch ground pepper
2 pounds chuck roast, cut into 3-by-2-by-3/8 inch slices
2 cups sliced onions
1 141/2 oz. can beef broth
2 Idaho potatoes, peeled and sliced
1/2 cup Parmesan cheese

In a bowl, mix 6 tablespoons olive oil, vinegar, garlic, salt, thyme, marjoram, and pepper. Add beef and marinate at least 6 hours or overnight.
Preheat oven to 350. In a skillet over low heat, add 3 tablespoons olive oil. Add onions and cook for 20 minutes, covered, stirring occasionally, until tender and starting to brown.
Drain meat and reserve marinade. Place meat in the bottom of a casserole dish. Top with onions. Add broth and reserved marinade. Top with sliced potatoes and sprinkle with salt and pepper.
Bring to a simmer on top of the stove, then cover and bake for 1 hour. Increase heat to 425. Remove casserole from the oven and drain excess fat from surface. Top with Parmesan cheese and bake uncovered for 20-30 minutes or until cheese starts to brown. Serve immediately.⅓

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