Beef Veal: Carbonnade 02 by Recipe Cottage

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	Carbonnade 02

		CARBONADES LA FLAMANDE 4 pounds lean beef (rump or round), cut into 1/2-inch slices 2 pounds large onions, thickly sliced 1/2 cup flour 1/2 cup vegetable oil 6 cloves garlic, minced 3 tablespoons brown sugar 1/4 cup red wine vinegar 1/2 cup chopped parsley 2 small bay leaves 2 teaspoons thyme leaves 1 tablespoon salt Freshly-ground black pepper 2 1/2 cups beef broth 24 ounces beer Dumpling batter (see below) Preheat the oven to 325 F. Cut beef into pieces about 1 inch by 2 inches. Flour them lightly and brown, a few at a time, in hot oil in a skillet then place them in a large ovenproof casserole (6- to 8-quart size). Add onions and garlic to the oil in the skillet and brown lightly, adding more oil if necessary, then put them in the casserole along with sugar, 2 tablespoons of vinegar, parsley, bay leaves, thyme, salt and pepper to taste. Stir once or twice. Pour off any remaining oil in the skillet. Pour in the broth and heat over low heat, stirring to loosen all the browned bits. Pour over mixture in the casserole. Add beer, cover the casserole and bake in the oven for 2 hours. Transfer the casserole to the stovetop. Stir in the remaining vinegar and cook over medium heat until the sauce bubbles. Drop dumpling batter by teaspoonfuls on top of the hot stew. Cover, reduce heat and cook for 15 minutes. Do not remove cover during these 15 minutes. DUMPLINGS 2 cups sifted self-rising cake flour 3/4 cup milk 2 tablespoons melted butter Combine all ingredients, mixing lightly.