Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Carbonnade 04

Print this Recipe    Carbonnade 04

Carbonnades Flamandes

3 1/4 lbs. beef rump or chuck roast
4 tablespoons cooking oil
2 slices bacon, diced
3 lbs. med. onions, thinly sliced
1 cup beef broth
1 pint beer or more
2 teaspoons sugar
2 tablespoons chopped parsley
1 bay leaf
1/2 teas. thyme
2 teas. salt
4-5 grinds of the pepper mill
2 tablespoons cornstarch
3 tablespoons tarragon vinegar
6 - 8 med potatoes, boiled, halved, and peeled
1/4 to 1/2 cup chopped parsley for garnish

Trim meat and cut into 3/4x2x4 inch pieces; brown in oil. Reduce
heat and cook bacon until barely crisp and not too brown. Saute
onions until limp and golden. Add broth, beer, sugar, and seasonings,
up to the cornstarch. Simmer, covered, 1 1/2 to 2 1/2 hours until
meat is tender (rump takes longer.) Add more beer, if needed during
cooking. Degrease the stew and check seasonings. Mix cornstarch
and vinegar and add to the stew. Cook 10 minutes until thickened.
Add potatoes, garnish with parsley. Serves 6.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.