Recipe#1546

Title: Carbonnade 02

From: royko@astral.magic.ca (paul royko) 
 Newsgroups: rec.food.recipes 
 Subject: Beer & Beef (Carbonades la Flamandes) 
 Date: 1 Feb 1997 19:54:25 -0700 
 Message-ID: royko-ya023580002701971610090001@news.magic.ca 

4 pounds lean beef (rump or round), cut into 1/2-inch slices
 2 pounds large onions, thickly sliced
 1/2 cup flour
 1/2 cup vegetable oil
 6 cloves garlic, minced
 3 tablespoons brown sugar
 1/4 cup red wine vinegar
 1/2 cup chopped parsley
 2 small bay leaves
 2 teaspoons thyme leaves
 1 tablespoon salt
 Freshly-ground black pepper
 2 1/2 cups beef broth
 24 ounces beer
 Dumpling batter (see below)
 Preheat the oven to 325 F. Cut beef into pieces about 1 inch by 2
 inches.  Flour them lightly and brown, a few at a time, in hot oil
 in a skillet then place them in a large ovenproof casserole (6- to
 8-quart size). Add onions and garlic to the oil in the skillet and
 brown lightly, adding more oil if necessary, then put them in the
 casserole along with sugar, 2 tablespoons of vinegar, parsley, bay
 leaves, thyme, salt and pepper to taste. Stir once or twice.
 Pour off any remaining oil in the skillet. Pour in the broth and
 heat over low heat, stirring to loosen all the browned bits. Pour
 over mixture in the casserole. Add beer, cover the casserole and
 bake in the oven for 2 hours.  Transfer the casserole to the
 stovetop. Stir in the remaining vinegar and cook over medium heat
 until the sauce bubbles.
 Drop dumpling batter by teaspoonfuls on top of the hot stew. Cover,
 reduce heat and cook for 15 minutes. Do not remove cover during
 these 15 minutes.
 DUMPLINGS
 2 cups sifted self-rising cake flour
 3/4 cup milk
 2 tablespoons melted butter
 Combine all ingredients, mixing lightly.