Beef Carbonnade (Beef & Beer Stew)

PamLuvs2Cook's Note:

This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 ½ lbs beef blade steak , cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
• 2 lbs yellow onions , sliced
• 2 teaspoons vegetable oil
• 1 tablespoon tomato paste
• 1 ½ cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
• 2 garlic cloves , chopped
• 3 tablespoons flour
• ¾ cup chicken broth
• ¾ cup beef broth
• 1 tablespoon cider vinegar
• fresh thyme , tied into a small bundle with twine
• 2 bay leaves
• salt
• pepper

Directions:

1. In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
2. In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
3. Add tomato paste, garlic and flour, stir and cook for 2 minutes.
4. Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
5. Add thyme bundle and bay leaves along with cider vinegar.
6. Add the cooked meat in with it's juices.
7. Season to taste with salt & pepper. Bring to a good simmer.
8. Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
9. Cook for 2-2 1/2 hours in a 300º oven.
10. Before serving remove thyme bundle and bay leaves.
11. Serve over cooked egg noodles.

Reviews

[MJMommy13]

This is my new go to beef stew recipe. l use half the meat and add mushrooms, potatoes and carrots. Delicious!

[Buster's friend]

This is a great recipe! Just finished making it for the first time tonight - Mmmm! So simple & really 3 main ingredients but tastes complex & delish! Also I love stews that go into the dutch oven - no worries about sticking or burning! I found the recipe on-line & this was so close I chose to comment rather than post. I used really tough bottom round roast instead of blade steak. Instead of vegie oil I used 1/3 cup olive oil, heated until shimmering & browned the beef chunks (previously liberally seasoned with coarse salt & fresh ground pepper) in batches. Did not need more oil. Did not add extra salt with onions & sweated them about 10 to 12 minutes before adding pressed garlic cloves & flour & 1/2 teaspoon dried thyme with bay leaves & cooked 5 minutes or so before adding bases & water. Used 1 1/2 cups water with 3/4t each of beef & chicken base. Used a bottle of Newcastle brown ale (mmmm!). Cooked for 2 hrs in 300 degree F oven with lid on & an additional 1/2 hr with lid off. Served with extra wide egg noodles. Oh soooo Good - tender chunks of beef & awesome delectable sauce - with no stirring or futzing with! This is a keeper - bonus that I didn't have to type it into Zaar! Thanks PamLuvs2Cook for doing all the work! Next time I will add an additional 2 cups of onion before the final hour of cooking as the onions really melt in this recipe.