Carbonnade

Name: Carbonnade
Yield: 4 to 6 servings
Ingredients: 3 cups thinly sliced onion; 3 tablespoons lard or neutral oil, like corn or grapeseed; 2 to 2 1/2 pounds boneless beef chuck, brisket, or round, cut into 1 1/2-inch cubes; Salt and black pepper to taste; 1 tablespoon minced garlic; 1 bay leaf; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1 teaspoon fresh oregano leaves or 1/2 teaspoon dried; 1 bottle (about 1 1/2 cups) good dark, bitter beer; 1 tablespoon Dijon mustard, or to taste; Chopped fresh parsley leaves for garnish

December 14, 2011

A simple beef stew that is good over buttered noodles or with plain boiled potatoes. For the beer, use Guinness stout or another dark, bitter beer. Like many stews, this is equally good (or better) when refrigerated and reheated the next day. Other cuts of meat you can use here: though not traditional, this works well with chunks of lamb shoulder or veal shoulder.

Recipe notes

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