Beefcarbonnadebeefbeerstew Recipes

BEEF CARBONNADE

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in ovenproof dutch oven over medium heat until crisp; remove bacon and reserve drippings.
• Cook beef, salt and pepper in drippings over med high heat browning beef well on all sides. Add garlic and cook 1 more minute. Remove beef and set aside.
• Add onions to drippings in dutch oven; cover and cook 10 minutes, stirring occasionally. Stir in flour; cook 2 minutes. Add broth, vinegar, sugar, thyme, bay leaf, and beer; bring to a boil.
• Remove from heat and add beef and bacon. Cover and bake for 3 hours until beef is tender. Remove bay leaf and serve.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

Steps:

• 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
• 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
• 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
• 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

CARBONNADE (BEEF AND ONIONS STEWED IN BEER)

Steps:

• Put the onion in a large flameproof casserole or deep skillet with a lid and cover it; place over medium heat and cook, checking and stirring every few minutes, until the onion is dry and almost sticking to the pan, about 15 minutes. At that point, add 2 TBS of the oil and cook, stirring occasionally, until the onion becomes a brown, soft mass, another 15 mins or so. Remove with a slotted spoon and add the remaining oil to the skillet.
• Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, for about 30 seconds. Return the onion to the pan, along with the herbs and beer. Bring to a boil, then adjust the heat so the mixture simmers; cover.
• Cook, checking occasionally to make sure the mixture does not dry out (unlikely, but if it does, add more beer), for about an hour, or until the meat is quite tender. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid. Stir in the mustard, then taste and adjust the seasoning. Garnish and serve or cool, cover, and refrigerate.

BEEF AND BEER STEW

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.

BEEF CARBONNADE (BEEF & BEER STEW)

Steps:

• 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.