Beef Carbonade Recipe
Beef Carbonade is beef and onions braised in beer. I believe it originated from Belgium and is also famous in Northern France.
Recipes usually call for a lot of onions, 5 to 6, but that is just too much for me. I just use 2 medium sized onions but you can certainly double that amount, if you like.
You can serve it with potatoes or egg noodles.
Beef Carbonade Recipe
INGREDIENTS:
- 2 bacon slices, finely diced
- 2 1/2 pounds boned chuck roast, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 2 medium onions, thinly sliced
- 3 tablespoons all-purpose flour
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 (10 1/2-ounce) can beef broth
- 1 (12-ounce) can light beer
- 1 bay leaf
DIRECTIONS:
- Cook bacon slices in the slow cooker pot or a Dutch oven pot over medium-high heat until crisp.
- Remove bacon, reserving drippings in the pot.
- Set bacon aside.
- Add onions, garlic, beef, salt, and pepper to drippings in pan.
- Cook 5 minutes, browning beef well on all sides.
- Stir in flour, and cook 2 minutes.
- Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil.
- Finely dice bacon and add to the pot.
- Place slow cooker pot on the base or transfer mixture to crockpot.
- Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours or until beef is tender.
- Serve with egg noodles or potatoes.