Beef And Onion Stew - (Carbonade) Recipe - Cooking Index
Beef And Onion Stew - (Carbonade) Recipe - Cooking Index
Carbonade is a specialty of Northern France, where the climate is rough, and where beer is as common as wine is in the rest of France. Hence, Carbonade, a wonderful dish, made with beer.
Cuisine: French| 3 lbs | 1362g / 48oz | Boneless pot roast - cut 1/2" thick |
| Slices | ||
| 2 tablespoons | 30ml | Butter |
| 6 tablespoons | 90ml | Onions - chopped (medium) |
| 1/2 teaspoon | 2.5ml | Flour |
| 1 teaspoon | 5ml | Granulated sugar |
| 1/4 cup | 59ml | Consomme |
| 1 cup | 237ml | Light beer |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1 | Bay leaf |
In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until well browned on both sides. Remove meat and set aside. Add onions to pan and cook until slightly browned. Stir in flour and sugar and cook until well browned. Stir in consomme and beer. Bring to boil. Return meat to pan. Add salt, pepper, and bay leaf. Cover tightly and simmer for 3 hours, or until meat is tender. Serve hot.
Serve with noodles or boiled potatoes.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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