Friday, October 3, 2014

Beef Carbonnade Crockpot Recipe

Beef Carbonnade Crockpot Recipe

Ingredients needed:

* 1 boneless beef chuck roast, cut into 1 1/2-inch cubes (5 lb.)
* 1 cup of all-purpose flour, divided
* 4 tablespoons of oil, divided
* 3 cups of beer, divided
* 3 tablespoons of brown sugar
* 6 garlic cloves, crushed
* 1 bay leaf
* 1 teaspoon of dried thyme
* 1/2 cup of chopped parsley
* 1 tablespoon of salt
* 2 cans of beef broth (10 1/2 oz. cans)
* 2 tablespoons of red wine vinegar
* 4 onions, sliced
* 1 cup of cold water
* Chopped fresh parsley, optional

Preparation steps:

* Pat beef cubes dry. Put 1/2 cup flour in large bowl. Add meat and stir until well coated.
* Put 2 tablespoons of oil in a large skillet. Add half of beef cubes, and cook on all sides over medium heat until browned. Transfer cooked beef to crockpot. Cook remaining beef cubes, adding more oil, if needed. Transfer to crockpot.
* Pour 1 cup of beer into skillet, stirring to loosen any brown bits from skillet. Stir in brown sugar, garlic, bay leaf, thyme, parsley, salt, broth, remaining 2 cups beer, and vinegar. Set aside.
* Arrange onions over meat in crockpot. Pour broth mixture over the meat and onions.
* Cover and cook on low for 9 hours or on high for 5 1/2 hours until meat is tender but not dry. Transfer meat to a large platter using a slotted spoon. Cover and keep warm.
* Cover crockpot and turn to high. Stir together remaining 1/2 cup flour and 1 cup cold water until smooth. Stir into simmering broth, stirring continually until smooth. Cook uncovered 10 minutes to thicken. Serve beef over mashed potatoes, rice, or pasta. Spoon gravy over beef.

Garnish with parsley, if desired and enjoy.
(Serves 10)

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