Prep 30 mins
Cook 3 hrs
got this from gourmet several yrs ago. tastes wonderful. i serve it over noodles or mashed potatoes
- 2 1⁄2 lbs sliced onions
- 1⁄2 cup canola oil
- 2 cloves chopped garlic
- 1⁄2 cup flour
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 3 lbs beef chuck, cubes
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons steak sauce
- 2 bay leaves
- 2 teaspoons thyme
- 2 bottles light beer
- cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
- preheat oven to 325.
- combine flour salt and pepper and toss in beef.
- in a lge skillet brown beef, and add to onion mixture.
- combine remaining ingredients, add and bring to a simmer.
- cover pot and transfer to oven, cook aprox 2 hours.
Delish. Not just a "guys's dinner". This was ful of flavour. I guess the beer makes it "carbonade". I highy recommend this recipe.
Great taste! I served this over mashed potatoes. I cooked in oven for 1 1/2 hours; though I wish the juices/broth would have been juicer and more liquidy, as they were before going into the oven. I may just make this strictly stove top next time around. The flavor was wonderful; thank you for posting!
Carbonade is French, not teriaki or barbeque. Omit the soy, worcestershire, and steak sauce. Brown the beef in oil (if you must- 1/3 the amount of butter works better) first, set aside and cook the onions very slowly uncovered until very soft. The result is a surprisingly delicate puree, which, along with the beer and beef, speaks for itself. Add 1/4 cup each flour and sugar, the beer and bring to a boil. Reduce heat, add beef and bay leaf, cover and simmer until meat is fork tender.