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Carbonnades a la Flammande
3 pounds chuck roast
1 1/2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter
4 cups onions, sliced
2 large garlic cloves, crushed
2 cans beer
2 tablespoons brown sugar
1 1/2 tablespoons salt
1 tablespoon parsley
1 bay leaf
1/2 teaspoon thyme leaves
1 1/2 tablespoons cornstarch
2 tablespoons vinegar
Cut chuck roast into 2" cubes. In large skillet, over medium heat,
saute meat in oil until well browned on all sides. Remove meat to
bowl and season with salt and pepper. In same skillet, melt butter
and saute onion, stirring often, until medium brown. A minute before
onion is done, stir in garlic. Turn onion and garlic into crockpot.
Add browned meat and juices from bowl. To still-hot skillet, add
beer, sugar, salt, parsley, bay leaf, and thyme. Scrape up pan
juices and turn into crockpot. Cover and cook on Low 8-10 hours.
Pour cooking liquid into measuring cup. If you have more than 2 c
liquid, cook in skillet, over high heat, until reduced. Thicken
sauce by simmering cornstarch dissolved in vinegar 3-4 minutes,
stirring constantly. Place onion in serving dish; set meat cubes
on top, and spoon sauce over all.
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Beer Beef Stew 03