Carbonnade Beef and Beer Stew
Description
This Belgian beef stew is a hearty and satisfying stew made with Belgian ale, chuck roast, lots of onions and seasonings. It's sweet and sour flavor comes from brown sugar (or tomato paste) and whole grain mustard (or cider vinegar). Serve it over potato
Ingredients
3 1/2 lb. chuck roast, cut into 1 inch pieces
salt and freshly ground black pepper
4 T. butter, divided
3 medium yellow onions, sliced about 1/4 inch thick (about 8 c.)
3 T. all-purpose flour
1 1/2 c. chicken or beef stock/broth
1 1/2 c. (12 oz. bottle) Belgian beer/ale
4 sprigs fresh thyme
2 bay leaves
1 T. whole grain mustard (or cider vinegar)
1 T. brown sugar (or tomato paste)
Directions
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Pat beef dry with paper towels; season with salt and pepper; cut into 1 inch pieces.
Heat 2 T. butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown meat, without stirring, about 3 minutes per side (DO NOT stir, to brown well). Transfer to a bowl.
Add remaining 2 T. butter to same dutch oven; reduce heat to medium; add onions and 1/2 t. salt; cook until onions are browned, about 15 minutes.
Add flour; stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
Stir in stock/broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with all juices, salt and pepper, to taste.
Increase heat to medium-high; bring to a full simmer. Reduce heat to low; partially cover; cook 2-3 hours until beef is fork tender. (Or, cook in the oven at 300°F.)
Stir occasionally, scraping up bits sticking to the bottom of the pan.
About 30 minutes before done, add mustard and brown sugar.
Discard thyme and bay leaf. Adjust seasonings with salt and pepper, to taste.
Serve plain, with potatoes, over noodles, rice or over French fries and with the Belgian beer that was used in the recipe, if desired.
6 servings.