If you look up “carbonnade” in the dictionary you’ll find it means a rich beef stew made with onions and beer. In fact, I was a bit alarmed at the amount of onions called for in this recipe and found myself looking back several times making sure I didn’t read it wrong.
You can’t see them though, can you? That’s because after the initial panic you may experience from putting such a large amount of onions into the pot, you’ll be rather surprised by their transformation. After a couple of hours in the oven, the flavor of the onion is transferred to the meat and gravy, and the onions themselves will almost disintegrate.
As far as my family is concerned, I haven’t had a lot of luck serving dishes cooked with beer. When you cook with beer, the aroma in the kitchen is very distinct. It always elicits a question from at least one family member “Mom are you cooking with beer again? I’m not eating that!”
That’s usually when I pick up my cell phone and pretend to call someone so I can avoid answering the question. After all, if I said yes they probably wouldn’t even try it!
So yes, when this was cooking my son did ask, and yes, I did get on my phone. Ha!
This turned out to be absolutely wonderful. After removing the meat, I scooped out what was left of the onions, leaving just the gravy in the pot. Served over a bed of egg noodles and covered in gravy, this was a wonderful meal that everyone enjoyed, even my son. And in case you are wondering, there is no taste of beer in the finished dish. No one even noticed. :)
From Annie’s Recipes
2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 bay leaf
1 (12-ounce) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)
Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside. Add onion to pan; cover and cook for 10 minutes, stirring occasionally. Stir in the flour, and cook for 2 minutes. Add the broth and next 5 ingredients, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf. Serve over noodles. Serves 6.
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