Name: Beef Carbonnade
Yield: 6 portions
Ingredients: 1 cup unbleached all-purpose flour; 1 tablespoon dried thyme; 1 tablespoon sugar; 2 very large yellow onions (1½ to 2 pounds total), peeled and thinly sliced; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; ¼ pound bacon; 3 pounds beef stew meat (chuck is best), in 1-inch cubes; Chopped fresh parsley, for garnish; 2 cups imported dark beer; Vegetable oil (optional)

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our version of this Belgian beef stew is cooked with sweetly caramelized onions and dark beer. It is the kind of rich, hearty but simple food that is equally appropriate for family or guests. It is especially welcome after an autumn hike, at the end of a long day of skiing, or for a snowbound Sunday supper. Serve carbonnade with egg noodles tossed with butter and poppy seeds, sautéed apples, and pumpernickel. Offer the same beer you used in the stew.