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LOCATION: Recipes >> Beef Veal >> Carbonnade 02

Print this Recipe    Carbonnade 02


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.


2 cups sifted self-rising cake flour
3/4 cup milk
2 tablespoons melted butter

Combine all ingredients, mixing lightly.


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