Beef Carbonnade
From fyr wiki
Contents |
Active time: 30 minutes
Slow-cook time: 8 hours
Makes 10 main-dish servings
Ingredients
1 tbsp olive oil
4lbs well-trimmed boneless beef chuck, cut into 1/2 inch chunks
3tbsp all-purpose flour
salt and pepper
1can (14-14.5 oz) beef broth (1 3/4 cup)
2 large onions (12 oz ea) cut in half and thinly sliced
1 clove garlic, crushed with the side of chef's knife
1 bottle (12oz) dark beer
1/2 tsp dried thyme
1 bag (16oz) med egg noodles
1/2 cup loosely packed parsley leaves, chopped
Method
- In 12inch skillet, heat oil on medium-high until very hot. In large bowl, combine beef chunks. flour, 1/2 tsp salt and 1/4 pepper;toss to coat beef evenly. Add beef chunks to skillet in 3 batches, and cook 5 to 6 minutes per batch or until well browned on all sides, stirring occassionally and adding more oil if necessary. With slotted spoon, transfer beef to medium bowl once it is browned.
- After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
- Meanwhile, in 6 - 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme. Top with browned beef, any juices in bowl and broth mixture from skillet, do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
- About 20 minutes before beef mixture is done, prepare egg noodles as labels direct.
- To serve, skim and discard any fat from cooking liquid. Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
Makes about 10 cups
