Extra Stout Beef Carbonnade

By RoketJSquerl

Ingredients

• 1 tablespoon butter
• 2 tablespoon olive oil, divided
• 2 pounds stew beef (chuck, cut into large chunks), dried with paper towels
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 3 medium onions, peeled and sliced root to tip into 1/2" slices
• 2 tablespoons flour
• 2 1/4 cups Guinness Extra Stout (about 1 1/2 beers)
• 3/4 cup low sodium beef broth
• 1 tablespoon tomato paste
• 6 medium carrots, peeled and cut into 1" chunks
• 1/4 cup chopped parsley for garnish
• boiled red potatoes
• buttered egg noodles

Details

Servings 4
Preparation time 20mins
Cooking time 140mins
Adapted from garlicandzest.com

Preparation

Step 1

Preheat the oven to 325°.
Sprinkle the chunks of beef with 1/2 teaspoon salt and the pepper. Heat the butter and oil over medium high heat in a large dutch oven. Add the chunks of beef and brown them all over, turning occasionally with tongs. Transfer the meat to a shallow bowl. If there is significant liquid in the pot, pour it over the beef.
Add the remaining tablespoon of olive oil to the dutch oven. When oil is hot, add the onions and remaining 1/4 teaspoon kosher salt. Stir to combine and cook the onions over medium heat, until they are softened and start to take on some color. about 10 minutes. Sprinkle the flour over the onions and stir until well combined and flour doesn't appear dry anymore. Add the beer, beef broth and tomato paste. Stir to combine.
Transfer the beef back to the pot along with any accumulated drippings. Add the bundle of thyme and bay leaves. Place the lid on the pot and braise in the oven for one hour.
Stir the carrots into the pot and continue to braise, covered for one hour. Taste for seasoning and add additional salt or pepper if desired. Sprinkle with chopped parsley.
Serve with boiled red potatoes or buttered noodles.