Beef Carbonnade

Beef Carbonnade


3 lbs. grass-fed beef chuck roll or stew meat, diced

2 c. yellow onion, diced

¼ c. garlic, sliced thin

1 c. bacon, diced

2 Tbsp. olive oil

2 Tbsp. butter

3 c. Belgian style ale like Chimay or Ommegang Abbey Ale

2 c. beef stock

2 Tbsp. brown sugar

¼ c. cider vinegar

Herb bouquet tied in cheesecloth:

¼ c. fresh parsley leaves

3 sprigs fresh thyme

3 sprigs fresh tarragon

2 bay leaves

Sea salt and fresh cracked black pepper to taste

PREPARATION

In a large mixing bowl, generously season the beef with salt and pepper. Place a Dutch oven on the stovetop over medium-high heat and add olive oil and butter. When butter melts and begins to foam, add beef to the pot and brown in half-pound batches, scooping out with a slotted spoon and setting aside. When beef is browned, drain out about half of the butter-oil mixture and add the bacon, onions and garlic. Reduce heat to medium. Sauté, stirring every few minutes until onions caramelize. Add one cup of the beer and scrape the bottom of the pan to release all the fond (crispy brown bits) from the bottom of the pan. When the beer has reduced by about half, add remaining beer, vinegar, brown sugar, stock and herb sachet. Bring to a light boil. Cover, slightly ajar, reduce heat to low and simmer for 2 ½ to 3 hours or until beef is fork tender.

Serve with bread, good butter and roasted carrots.