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Ingredients
- 2 lbs Lean Grass Fed Beef Stew Meat cut into 1" Cubes
- 2 Large Yellow Onions, chopped into 1/4 inch semi-circles
- 1 1/2 cup of Chicken Stock or Broth
- 1 750 ml Bottle of Belgian Beer, preferably Chimay Blue or Red
- 2 Bay Leaves
- Large inch of Dry Thyme, or small handful of fresh thyme
- Pinch of Smoked Paprika
- Salt and Pepper
- 2 1/2 Tbs Flour
- Butter
- 2 Tbs Good, Strong Mustard - Either German, French or Belgian
Directions
- Heat a heavy stew pot over medium-high heat, and place 2 Tbs of butter in bottom. Aggressively Salt and Pepper meat. When butter is getting slightly browned, working in batches, brown beef on all sides, not stirring to allow crust to form on all of the pieces. Set meat aside. Turn down heat to medium. If needed, add butter to pan, add onions and slowly cook until they are browned and soft, about 15 minutes. Add 1 Tbs butter and 2 1/2 Tablespoons of flour to pan. Cook flour for 2-3 minutes.
- Add broth and scrape the bottom well. Add 1 1/2 cups of beer, beef, bay leaves, thyme, smoked paprika and bring to a simmer. Simmer until meat is very tender and liquid has reduced dramatically. If needed, and additional beer to prevent sticking and over thickening.
- When meat is nearly finished, add 1/2 cup of beer for flavor and mustard, allow to cook another 5-10 minutes and remove from heat. Serve over egg noodles, french fries (traditional) or as I did, with simple mashed potatoes.
- Drink the left-over beer with meal and sliced Pumpernickel or other dark bread. Fall asleep 10 minutes after dinner.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 1036 | |
| Calories from Fat 823 | 79% |
| Total Fat 93.75g | 117% |
| Saturated Fat 58.38g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 1563mg | 65% |
| Potassium 781mg | 22% |
| Total Carbs 43.53g | 12% |
| Dietary Fiber 7.7g | 26% |
| Sugars 11.89g | 8% |
| Protein 10.89g | 17% |
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Reviews
February 6, 2010
I love carbonnade! One of my all time favorite stews. The Irish, by the way, make a nice variation called Beef with Guinness. It's wonderful, too!I've cooked/tasted this recipe!
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