Active Time
45 MIN
Total Time
3 HR
Yield
Serves : 8
© Con Poulos

How to Make It

Step 1    

In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

Step 2    

Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.

Step 3    

Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

Make Ahead

The carbonnade can be refrigerated for up to 3 days. Reheat gently.

Suggested Pairing

This stew is so hearty that it can handle a very tannic red like Cabernet Sauvignon.

You May Like

Aggregate Rating value: 4

Review Count: 1803

Worst Rating: 0

Best Rating: 5