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Boeuf Carbonade
Description
Substituting beer for burgundy completely changes the flavor of an old favorite!
Ingredients
- 3 pounds Boneless Pot Roast Or Cubed Stew Beef
- 2 Tablespoons Butter
- 6 whole Medium Onions, Chopped
- ½ teaspoons Flour
- 1 teaspoon Sugar
- ¼ cups Beef Consomme (freeze Extra)
- 1 cup Light-colored Beer
- ½ teaspoons Salt (preferably Coarse)
- ¼ teaspoons Pepper
Preparation
Brown meat in butter. Remove from pan and cook onions in the same pan. Add flour and sugar; brown well. Add consomme and beer and bring to a boil. Add meat, salt and pepper; cover and simmer until meat is tender, about 3 hours.
This is wonderful served with white or wild rice and a salad with a crisp Italian dressing. And of course, a nice cold glass of beer!
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