beef carbonade

Submitted by chia2160

"got this from gourmet several yrs ago. tastes wonderful. i serve it over noodles or mashed potatoes"

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 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

directions

1. cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
2. preheat oven to 325.
3. combine flour salt and pepper and toss in beef.
4. in a lge skillet brown beef, and add to onion mixture.
5. combine remaining ingredients, add and bring to a simmer.
6. cover pot and transfer to oven, cook aprox 2 hours.

Reviews

[Mimi Bobeck]

Delish. Not just a "guys's dinner". This was ful of flavour. I guess the beer makes it "carbonade". I highy recommend this recipe.

 

[TheDancingCook]

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!

 

[Jim Way]

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.

 

[RecipeNut]

Awesome, chia!! Thanks so much for this recipe. I will definitly keep this one. I followed the recipe with no changes and it was wonderful!! Thanks so much

 

[JustJanS]

I had to do this on the stove top, but it worked really well. It's worth the patience spent cooking the onions, as they add a sweetness to the dish. I added dumplings (biscuits) on the top in the last 20 minutes of cooking, which were great on a cold, rainy winter's night.