Beef Carbonnades (Beef with Caramelized Onions and Beer)

Run of the mill stew meat works fine in this long simmered dish, where the beer does it's magic tenderizing the beef. Use a full flavored beer for the best flavor. We used Fat Bottom Brewery Java Jane (on draft) and the Ruby American Red Ale for fantastic flavor.
By | February 02, 2016

Ingredients

  • 6 strips bacon
  • 2 pounds beef chuck or stew meat, cut into small pieces
  • 2 tablespoons flour
  • 3 onions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • fresh thyme springs
  • 4 cups dark beer

Preparation

1. Preheat oven to 300F. Cook 6 strips bacon in a Dutch Oven or large saucepan, until crisp. Remove bacon from pan and reserve. Pat dry meat and add to bacon drippings. Sprinkle with flour and brown. Remove from pan. Add onion and garlic and saute until browned about 10-15 minutes. Return beef to pan. Add brown sugar, vinegar, salt and pepper. Stir well and cook 1 minute. Add beer. Cover pan and place in oven 2 hours or until beef is tender. Serve over grits, polenta, egg noodles or mashed potatoes. Serves 6. 

Ingredients

  • 6 strips bacon
  • 2 pounds beef chuck or stew meat, cut into small pieces
  • 2 tablespoons flour
  • 3 onions, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • fresh thyme springs
  • 4 cups dark beer
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