Carbonnade Beef And Onions Stewed In Beer Recipes

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Steps:

• 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.

Steps:

• Put the onion in a large flameproof casserole or deep skillet with a lid and cover it; place over medium heat and cook, checking and stirring every few minutes, until the onion is dry and almost sticking to the pan, about 15 minutes. At that point, add 2 TBS of the oil and cook, stirring occasionally, until the onion becomes a brown, soft mass, another 15 mins or so. Remove with a slotted spoon and add the remaining oil to the skillet.
• Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, for about 30 seconds. Return the onion to the pan, along with the herbs and beer. Bring to a boil, then adjust the heat so the mixture simmers; cover.
• Cook, checking occasionally to make sure the mixture does not dry out (unlikely, but if it does, add more beer), for about an hour, or until the meat is quite tender. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid. Stir in the mustard, then taste and adjust the seasoning. Garnish and serve or cool, cover, and refrigerate.

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
• Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

Steps:

• In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
• In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
• Add tomato paste, garlic and flour, stir and cook for 2 minutes.
• Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
• Add thyme bundle and bay leaves along with cider vinegar.
• Add the cooked meat in with it's juices.
• Season to taste with salt & pepper. Bring to a good simmer.
• Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
• Cook for 2-2 1/2 hours in a 300º oven.
• Before serving remove thyme bundle and bay leaves.
• Serve over cooked egg noodles.