posted by shugga 02-22-100 12:01 PM
Classic Beef Carbonnade
serves 6
3 1/2 lbs. boneless beef chuck, cut into 1 inch cubes
5 tablespoons butter
1 tablespoon oil
1 clove garlic minced
1 onion, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups dark beer
1 1/2 tablespoons sugar
3 tablespoons plus 2 teaspoons red wine vinegar
1/8 teaspoon dried thyme
Chopped fresh parsley
Preheat oven to 350° F.
Sprinkle meat well with salt and pepper, in a large heavy skillet, melt 2 tablespoons butter with the oil. Add meat, a few pieces at a time, and brown well. Transfer to a Dutch oven.
Add 1 tablespoon butter to the skillet. Saute onion and garlic over high heat till brown. Reduce heat.
Add 2 tablespoons butter. Stir in the flour. Cook, stirring constantly, 2 min. Whisk in chicken stock. Pour over meat in Dutch oven. Add beer, sugar, 3 tablespoons vinegar, and thyme. Heat to boiling.
Bake, covered, in a preheated 350 degree oven till meat is tender, about 1 1/2 hours. Let stand to cool.
Refrigerate overnight.
Skim fat from top of stew. Reheat, covered, over medium low heat. Just before serving stir in remaining 2 teaspoons vinegar and cook 3 min. Serve sprinkled with parsley.