Beef Carbonnade

So good. No one does it better than Julia Child. Despite this being time consuming, it’s actually a pretty easy recipe. I’ve made carbonnade before but I think I prefer this recipe.

Carbonnades A La Flamade

3 pounds stew meat, cubed

2-3 tbsp cooking oil

6 cups sliced onions

salt and pepper

4 cloves garlic, mashed

salt and pepper

1 cup beef stock

2-3 cups light beer

2 tbsp light beer

2 tbsp brown sugar

1 large herb bouquet (parsley, bay leaf, thyme)

1.5 tsp cornstarch, blended with 2 tbsp white vinegar

buttered noodles, for serving

Preheat oven to 325. Brown beef in all sides in oil.

Reduce heat to moderate. Add onions and cook about 10 minutes. Stir in garlic, season with salt and pepper.

Arrange half browned beef in casserole and spread onions over it. Repeat with another layer.

Add beer and stock and bring to a boil. Add herbs and brown sugar. Reduce to a simmer. Cook for 2.5 hours.

Remove herb bouqet. Remove beef and set aside. Thicken with cornstarch vinegar mixture and add beef back into pan. Serve with noodles.

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