Carbonnade de la Flamande - ATK

By norsegal8

Ingredients

• 3 1/2 lb. top blade steaks, 1-inch thick, trimmed of gristle and fat and cut into 1-inch pieces
• table salt
• black pepper
• 2 lbs. yellow onions, halved and sliced 1/4-inch thick
• 1 tablespoon tomato paste
• 2 medium garlic lcoves, minced
• 3 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup beef broth
• 1 1/2 cups dark beer or stout
• 4 sprigs fresh thyme, tied with kitchen twine
• 2 bay leaves
• 1 tablespoon cider vinegar

Details

Servings 6

Preparation

Step 1

1. Adjust the oven rack to the lower-middle position and heat the ovent to 300 degrees. Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until beginning to smoke; add about 1/3 of the beef to the pot. Cook without moving the pieces until well-browned, 2 to 3 minutes; using tongs turn each piece and continue cooking until the second side is well-browned, about 5 minutes longer. Transfer the browned beef to a medium bowl. Repeat with more oil and half of the remaining beef(if the drippings are very dark, add 1/2 cup of the chicken or beef broth and with a wooden spoon, loosen the browned bits; pour the liquid into the bowl with the beef, then proceed.), then finish with the rest of the beef and oil.

2. Add the remaining 1 tablespoon of oil to the now-empty Dutch oven. Reduce the heat to medium-low. Add the onions, 1/2 teaspoon of salt and the tomato paste; cook, scraping the bottom of the pot with a wooden spoon to loosen the browned bits, until the onions have released some moisture, about 5 minutes. Increase the heat to medium and continue to cook, stirring occasionally, until the onions are lightly browned, 12 to 14 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour and stir until the onions are evenly coated and the flour is lightly browned, about 2 minutes. Stir in the broths, scraping the pan bottom to loosen any browned bits; stir in the beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, salt and pepper to taste. Increase the heat to medium-high and bring to a full simmer, stirring occasionally; cover partially, then place the pot in the oven. Cook until a fork inserted into the beefmeets little resistance, 2 to 2 1/2 hours.

3. Discard the thyme and bay leaves. Season with salt and pepper to taste and serve.