Beef Carbonnade
A rustic, comforting beef stewed in caramelized onion, garlic, herbs and beer.
Servings: 8
Ingredients
- 3-4 pounds of beef chuck or a similar collagen rich cut
- olive oil
- salt and black pepper
- 2 tablespoons of butter
- 4 large yellow onions, thinly sliced
- 6 large cloves of garlic, finely minced
- 24 ounces of your favorite malty beer
- 2 tablespoons of brown sugar
- 2 tablespoons of balsamic vinegar
- fresh herbs (about 3 parsley sprigs, 3 thyme sprigs and 2 bay leaves)
- 4 slices of crusty bread
- 4 teaspoons of dijon or stone grain mustard
Instructions
- Preheat your oven to 325 degrees
- Place a large braiser or dutch oven over medium heat and add a few tablespoons of olive oil
- While the braiser is warming up, slice your beef into large chunks and dry all sides with paper towels
- Season the beef generously with salt and black pepper on all sides
- Brown the beef on all sides in batches transferring them onto a plate when finished
- Once all of the beef has been browned, add 2 tablespoons of butter and the thinly sliced yellow onions into the braiser
- Cook stirring occasional for about 10 minutes or until the onions are beginning to caramelize a bit
- Stir in 6 finely minced garlic cloves into the caramelized onions and season the onions with salt and black pepper
- Add the beer and use a wooden spoon to stiff spatula to work the browned bits up from the bottom of the braiser
- Bring the beer up to a simmer and stir in 2 tablespoons of brown sugar and 2 tablespoons of balsamic vinegar
- Transfer the browned beef back into the braiser
- Add the fresh herbs
- Spread dijon mustard over 4 slices of crusty bread and place the bread over the beef mustard side down
- Cover the braiser and bake in a 325 degree oven for 2 - 2 1/2 hours or until the beef is very tender
- About 20 minutes before you remove the beef from the oven, gently stir the bread down into the braising liquid
- Serve with fries, buttered noodles, mashed potatoes to roasted vegetables