Beef Carbonnade: SRC

Hey Secret Recipe Club fans!  It’s that time again!!

This month, I got to whip up a decadent dish from Lea Ann’s blog, Cooking on the Ranch.  Lea Ann is a Denver area blogger who primarily focuses on Southwestern and Authentic Mexican cooking.  So, of course, I managed to find the one Belgian dish on her blog. Haha!  Sorry Lea Ann!  I’ll have to try one of your yummy Mexican dishes next!

I simply could resist this one for several reasons.

1 – Beef + a household of men

2 – It’s still a million below zero here (well, it was at the end of February when I made this), and

3 – There’s Guinness in this meal and it’s St. Patrick’s Day today.

This was seriously ermergerd amazing.  Hubs and I could not stop eating!!  Even Dude and Spud enjoyed the beef, but didn’t care for the noodles (seriously, plain buttered noodles – I won’t even try to understand).

Thank you, Lea Ann for a fabulous new favorite!

Beef Carbonnade

Adapted from Cooking on the Ranch

4 slices thick cut bacon, cut in ¼-inch pieces

2-3 lb chuck (or bottom round) roast

Salt & pepper

4 onions, thinly sliced (about 5 cups sliced)

1 tsp sugar

3 cloves garlic, minced

1 tsp dried thyme

3 tbsp all purpose flour

2 tsp cider vinegar

5 oz Guinness or other stout beer

10 oz beef broth

1 bay leaf

1 lb wide egg noodles, for serving

Preheat the oven to 325 degrees F.

On the stove top, place the bacon in a non stick skillet (or dutch oven to go from stove top to oven in one pot) over medium heat and cook until crisp.  Remove the bacon, leaving the drippings in the pan, to a paper towel lined plate to drain.

Turn the heat to medium-high.  Generously season the roast with salt and pepper and place it into the hot pan.  Sear the beef on all sides, then move to the plate with the bacon pieces.

Turn the heat to medium-low and add the onion slices to the pan.  Sprinkle the onions with sugar and stir to coat.  Cover the pan and cook for 10 minutes, stirring once or twice.

Add the garlic and cook for 1 additional minute, or until fragrant.  And the flour and cook, stirring constantly, for another 2 minutes.

Whisk in the beef broth, Guinness, vinegar, thyme, and bay leaf.  Bring the mixture to a boil. 

Place the bacon pieces and beef into a covered roaster (I used my stoneware) and pour the onion mixture over the top.  Place in the preheated oven and roast for 2 ½ hours.

Then, use two forks to shred the beef.  Stir the shredded beef into the pan gravy.  Serve over buttered egg noodles.

Serves 6

An InLinkz Link-up