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braisinhussy
2009-01-29 04:52 am UTC (link)

Beef Carbonnade? Sort of stew-y, you serve it over noodles or mashed potatoes.

3 1/2 lbs top blade steaks (or boneless chuck roast), cut into 1-inch cubes
Salt and pepper
3 Tbsp vegetable oil
3 onions, halved and cut into 1/4-inch thick slices
1 Tbsp tomato paste
2 garlic cloves, minced
3 Tbsp flour
3/4 cup chicken broth
3/4 cup beef broth
1 12-oz bottle of beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp cider vinegar

Heat oven to 300.

Add oil to Dutch oven and heat until almost smoking. Salt the beef and brown in batches, adding more oil if necessary. Transfer meat to a bowl.

Add 1 tablespoon of oil to the pot and lower the heat to medium. Add onions, tomato paste, and some salt. Continue to cook until onions are lightly browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, beer, thyme, bay, vinegar, and the beef (with any accumulated juices). Bring to a simmer. Cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.

Discard bay and thyme. Adjust seasoning with salt and pepper.

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