BEEF. CARBONNADE

Beef Carbonnade

3 pounds lean beef stew meat, cut into approximately 2-inch pieces
All purpose flour
4 tablespoons vegetable oil
3 large onions, sliced
3 large garlic cloves, sliced
2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
12 ounces dark beer
1/2 teaspoon dried thyme, crumbled
Buttered Egg Noodles
Chopped fresh parsley

Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.


Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.


Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.