CARBONNADE De BOEUF

Stanley Tucci made this dish on The Chew, and it looked so mouth-watering that I had to find an excuse to make it.  Canasta night of course!!  It reminds me of Julia Childs’ Boeuf Bourguinon, except it is made with Belgian dark beer instead of red wine.  He said he ate it in a restaurant in Belgium and loved it so much he convinced the chef to give him the recipe.  Thank you Stanley – it is fabulous!!  I served it over Creamy Polenta alongside Bryan’s Brussel Sprouts.  Stanley served his alongside cooked greens which would also be yummy.  It is the perfect comfort food on a cold winter’s night!

About ½ c. flour seasoned with Kosher salt and freshly ground black pepper

3 lbs. stewing beef, cut into 2” cubes (I used rump roast as Julia recommended for stews.)

4-6 TB Olive oil to start

1-1/2 lbs. onions (2-3 sliced thinly)

4 cloves garlic, diced

1-1/4 pt (20 oz) dark Belgian dubbel beer (I used Adelbert’s Dancin’Monks.)

2 c. good beef stock

3 TB raw cane sugar

Dash white wine vinegar

3 Bay leaves

Few good sprigs fresh thyme

Small bunch fresh flat-leaf parsley

1 TB Dijon mustard

Preheat the oven to 325 degrees.

In a heavy-bottomed Dutch oven, heat the olive oil.  Dredge the meat in the seasoned flour and add the meat into the oil in batches, browning it on all sides, adding oil as you go if necessary.  Don’t crowd the meat so it will sear well.  Remove each batch of meat as you add the next.  Remove all the beef from the pan and set aside.

Add the onions to the pan and cook until soft, about 5-10 minutes.  Add the garlic and cook for a couple more minutes.  Add half the beer, stirring to deglaze the plan while scraping all the bits off the bottom.  Return the meat to the pan and add the remaining beer, stock, sugar, vinegar, mustard, and herbs (which you tie together in a bouquet garni).  Stir well and bring to a boil.  Cook for at least 5 minutes, then cover and transfer to the oven to bake about 3 hours, until the meat is tender and the sauce has reduced.  Taste the sauce and add salt.  Remove the herbs and serve over creamy polenta, whipped potatoes or rice.