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Recipes - Pot Roast Carbonnade Recipe

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  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
medium (2-1/2" dia)Onions, sliced
1
teaspoonsalt
1
teaspoonblack pepper
1
tablespoonvegetable oil
1
1/2
poundsbeef 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
cupall- purpose
1
can or bottle (12 fl oz)beer (dark or light, depending on your preferences)
6
pruneprunes
1
tablespoonthyme, dry, ground
1
cupstock, beef
Steps
Sequence Step
1Preheat the oven to 325 degrees F.
2In 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.
3Remove 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.
4Once 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.






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