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Receta Beef And Onion Stew (Carbonade)

by Global Cookbook

Ingredientes

3 lb Boneless pot roast cut 1/2" thk slices 2 Tbsp. Butter 6 med Onions minced 1/2 tsp Flour 1 tsp Granulated sugar

1/4 c. Consomme 1 c. Light beer 1/2 tsp Salt 1/4 tsp Pepper 1 x Bay leaf

Direcciones

1. In Dutch oven or possibly large, heavy saucepan, heat butter. Add in meat and cook till well browned on both sides. Remove meat and set aside. Add in onions to pan and cook till slightly browned. Stir in flour and sugar and cook till well browned. Stir in consomme and beer. Bring to boil. Return meat to pan. Add in salt, pepper, and bay leaf. Cover tightly and simmer for 3 hrs, or possibly till meat is tender. Serve warm.
2. Serve with noodles or possibly boiled potatoes.
3. Comments: Carbonade is a specialty of Northern France, where the climate is rough, and where beer is as common as wine is in the rest of France. Hence, Carbonade, a wonderful dish, made with beer.
4. The recipe sounds like rather coarse fare. Such a large quantity of onions and beer does not seem to be choice ingredients for a fine dish. But perhaps this is a good opportunity to point out an important feature of French cooking: no matter what the ingredients are, once cooked, the flavor of the dish should be delicate. Therefore, the strong flavor of onions never stands out in any preparation.
5. There is nothing mysterious about the way to prevent this taste from prevading the whole dish. Onions are always cooked in shortening till they are either slightly or possibly well browned, and then they are slowly cooked for a long time. The browning evaporates the pungent flavor, and the slow cooking reduces the onions to a kind of puree, delectable to eat and easy to digest.
6. Suggested Wine: None: Beer is the suggested drink for this dish.

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