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Published: Tuesday, 5/12/2009

Traditional Beef (or Venison) Carbonnade

cup olive oil

cup butter

5 pounds beef chuck roast or venison

2 large yellow onions, peeled, quartered, and sliced thinly

6 carrots, peeled and cut into 1-inch pieces

13 cup flour

24 ounces brown Belgian ale

1 cups beef stock or broth

tablespoon black pepper

6 tablespoons minced parsley

teaspoon dried marjoram

teaspoon dried thyme

3 large cloves garlic, minced

cup lingonberries or currant preserves

cup red wine vinegar

3 tablespoons minced parsley

Cut beef into 1-inch cubes. Brown beef or venison in 1 tablespoon of butter and 1 of olive oil in small batches in a deep, large skillet. Don t crowd the pieces or they will steam instead of brown. Add fat as necessary. Once the meat has browned on all sides, remove it to a plate and sprinkle lightly with salt. Add more olive oil if necessary and fry onions in the same skillet until golden brown. Remove onions and add remaining oil and/or butter so there is about 5 tablespoons total. Sift flour into the fat and stir with a whisk to make a light-brown roux (thickening agent). When the flour smells toasty, gradually add 1 cup beef stock with 1 cup of the Belgian brown beer, stirring until mixture simmers. Add the remaining stock, salt to taste, pepper, herbs, and garlic. Alternate layers of meat, onion, and carrots in a large casserole with a tight-fitting lid. Add the roux sauce and enough extra beer to cover meat. Cover and cook in 300-degree oven for 2 hours. Check occasionally and add beer if needed. Just before serving add preserves, vinegar, and parsley. Stir, taste, and adjust seasonings.

Yield: 8 to 10 servings

Source: LeAnn and Bob Hall



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