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Johnson Estate Winery

Carbonnade, A Belgian Beef Stew

Recipe Date:
May 12, 2017
Cook Time:
03:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Rich and aromatic, this sauce is excellent with crispy baguettes or rice. Pair with Freelings Creek Merlot or other dry red wine.
Ingredients
  • 2 lbs chuck roast or stewing beef, in 1 1/2 inch cubes
  • salt and peper
  • 3 large onions
  • 3 tbsps butter and/or olive oil
  • 1/4 lb minced salt pork or bacon (optional)
  • 4 peeled and finely chopped garlic cloves
  • 4 tbsps flour
  • 2 tbsps minced parsley
  • 2 tsps thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 2 tbsps fresh parsley
  • 2 cups beef or chicken broth
  • 2 cups beer or ale
  • 1 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/2 lb sliced mushrooms (optional)
Directions

Pat cubed meat dry with a paper towel. Lightly season with salt and pepper and then dredge in flour. Sauté the bacon in a large skillet, until not too crispy. Remove from pan and drain the strips on a paper towel. Use the bacon grease, or if you prefer the butter and oil, to brown the meat in the same skillet.Turn once to brown on both sides. Remove the meat from thepan and then add chopped onions and garlic and sauté until translucent.

Next, in a large roasting pan with alid (or the same skillet plus aluminum foil), add the meat, beer, parsley, vinegar, thyme, and bay leaves to the pot with the onions. Simmer in the oven for three hoursor so, stirring occasionally. The thinbroth will gradually turn brownerand become slightly thick. If using mushrooms, add them at the end when you check for the need for additional salt and pepper. Cook an additional ten minutes.

Serve on a hot platter with the sauce. Liberally sprinkle with additional chopped parsley.

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