Beef Carbonnade (Beef & Beer Stew)

Recipe by PamLuvs2Cook
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READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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