s BELGIAN BEEF AND ONION STEW ****
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s BELGIAN BEEF AND ONION STEW ****
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Ingredients
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Instructions Instructions: *** 2-21-2010 very good, it will make you cry!! at least cutting all the onions will! *** (Carbonnade a la Flamande) Serves 6 3+ to 4 pounds beef chuck roast, trimmed and cut into 1+-inch chunks (about 3 pounds) Salt and pepper 2 tablespoons flour 2 tablespoons canola oil 3+ pounds onions (7 large), halved and thinly sliced 2 cloves garlic, minced 1 teaspoon minced fresh thyme + teaspoon ground ginger 2 medium bay leaves + cup homemade or packaged low-sodium chicken broth 1+ cups (1 12-ounce bottle) high-quality dark beer 1 tablespoon brown sugar 1tablespoon cider vinegar 6 tablespoons chopped fresh parsley In a medium bowl, toss the beef with 2 teaspoons salt, 1 teaspoon pepper, and the flour to coat. In a large, heavy Dutch oven, heat 2 teaspoons of the oil over medium-high heat until it ripples. Add half of the beef, so that pieces are close together in a single layer but not touching (do not crowd), and cook without moving them until deeply browned on the bottom, about 3 1/2 minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3 1/2 minutes longer; transfer to a medium bowl and set aside. Heat 2 more teaspoons of oil and repeat to cook remaining beef, reducing the heat as necessary if the drippings in the pot begin to burn. Reduce the heat to medium, heat the remaining 2 teaspoons of oil, and add the onions and + teaspoon salt. Stir, cover, and cook, stirring occasionally and scraping the bottom of the pot, until the onions are soft and lightly browned, about 20 minutes. Add the garlic, thyme, ginger, and bay leaves, and cook, stirring, until fragrant, about 40 seconds. Add the chicken broth, increase the heat to high, and, using a wooden spoon, scrape up the brown film on the bottom of the pot until it is all dissolved, about 2 minutes. Slowly pour in the beer, then add the brown sugar, vinegar, and 1/2 teaspoon each salt and pepper. Add the cooked beef with accumulated juices, submerge it in the liquid, bring to a boil, reduce heat to very low, cover, and simmer until the beef is tender, about 2 1/2 hours (set the lid slightly askew if the stew looks too soupy). Remove the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper, if necessary. Stir in 4 tablespoons of the parsley, and serve at once with boiled potatoes or buttered egg noodles, sprinkling each portion with some of the remaining parsley. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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