Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Pot Roast Carbonnade

Recipe Name

Pot Roast Carbonnade

Submitted by

Adorablelover

Recipe Description

comfort food

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	100	Ready In (minutes)	120

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2	medium (2-1/2" dia)	Onions, sliced
1	teaspoon	salt
1	teaspoon	black pepper
1	tablespoon	vegetable oil
1 1/2	pounds	beef stew meat, cut into 1 inch cubes
5	large (7-1/4" to 8-1/2" long)	Carrots, peeled & cut into large chunks
1/8	cup	all- purpose
1	can or bottle (12 fl oz)	beer (dark or light, depending on your preferences)
6	prune	prunes
1	tablespoon	thyme, dry, ground
1	cup	stock, beef

Steps

Sequence	Step

1	Preheat the oven to 325 degrees F.
2	In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.
3	Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
4	Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact