Because this delectable stew is so easy to prepare, it makes a perfect weeknight meal. You can cook and refrigerate it a day ahead. Or, you can make in advance and freeze it...then just reheat and prepare any sides right before you serve it.
You'll find this delicious carbonnade is certain to please all...family or guests!
It's That Time Of Year, So Pull Up A Seat...
(As inspired by various internet recipes)
Serves approx. 4-6
- Non-stick cooking spray for casserole dish
- 8 TB butter, divided*
- 2 lb. boneless beef stew meat, divided*
- 1/2 c. flour, divided*
- 1/4 c. red wine vinegar, divided*
- 3 TB light brown sugar
- 1/2 c. medium-chopped fresh parsley leaves
- 2 tsp. fresh (or 1 tsp. dried) thyme leaves
- 1 large dried bay leaf
- 2 1/4 c. chopped onion, frozen is fine (I used Vidalia)
- 1/2 tsp. chopped garlic
- 2 c. beef broth
- 24 oz. dark Belgian (or Belgian-style) beer (I actually used Foster's Premium Ale which has caramel notes with fruity tones, and it worked great!)
- Approx. 1 tsp. table salt and approx. 1/2 tsp. freshly ground black pepper (or to taste)
- Spray an approx. 5 qt. deep casserole dish with the non-stick cooking spray and set aside.
- In a large (preferably non-stick) skillet, melt 4 TB* of the butter over medium heat. In a shallow dish or pie plate, toss and coat half* of the beef in 1/4 c. of the flour. Shake off excess flour and cook in the butter until browned on all sides (do not crowd the pan). Place the browned beef in the prepared casserole dish. Repeat this process with the remaining* butter, beef and flour and add to the casserole dish. (Leave any fond in the skillet.)
- Toss the beef and mix until combined with 2 TB* of the vinegar, all of the brown sugar, parsley and thyme. Add the bay leaf and set aside.
- Preheat the oven to 350º.
- Add the onion and garlic to the fond in the pan and cook over medium heat until soft, about 7-8 minutes. Scraping up any flavorful morsels, deglaze the pan with the beef broth and bring to simmer. Add the sauce to the beef in the casserole dish and pour the beer over the top. Cover the casserole with a lid and bake for about 2 hrs., stirring occasionally.
- Remove the stew from the oven, take out the bay leaf and stir in the remaining 2 TB* of vinegar. Season to taste with the salt and pepper.
- You can make this carbonnade a day ahead and refrigerate...just reheat when you're ready to serve. Freezes well up to 2 months.
Enjoy this easy and delightful beef carbonnade served over my Pan-Steamed Yukon Gold Potatoes Finished with a Golden Crust, or wide egg noodles with a nice salad and a crusty bread!
Post a Comment