Beef Carbonnade (Beef & Beer Stew)

"This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use."
 
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Ready In:
3hrs 20mins
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • 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.
  • 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).
  • Add tomato paste, garlic and flour, stir and cook for 2 minutes.
  • Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
  • Add thyme bundle and bay leaves along with cider vinegar.
  • Add the cooked meat in with it's juices.
  • Season to taste with salt & pepper. Bring to a good simmer.
  • Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
  • Cook for 2-2 1/2 hours in a 300º oven.
  • Before serving remove thyme bundle and bay leaves.
  • Serve over cooked egg noodles.

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Reviews

  1. I changed a few items in recipe. I was out of tomato paste so I substituted ketchup. Used 2 cans of beer and 3 cubes of beef bouillon cubes. And used 5 or 6 cloves of garlic. Was very tasty!
     
  2. This is my new go to beef stew recipe. l use half the meat and add mushrooms, potatoes and carrots. Delicious!
     
  3. 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.
     
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Tweaks

  1. 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.
     

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