Recipe#1551

Title: Carbonnade 04

From: "Tracy Riggs" ravinwulf@my-dejanews.com 
 Newsgroups: rec.food.recipes 
 Subject: Beef Stew: Carbonnades Flamandes 
 Date: 16 Jul 1998 05:58:26 -0600 
 Message-ID: GLPJFJIAMBEICAAA@my-dejanews.com

3 1/4 lbs. beef rump or chuck roast
 4 tablespoons cooking oil
 2 slices bacon, diced
 3 lbs. med. onions, thinly sliced
 1 cup beef broth 
 1 pint beer or more
 2 teaspoons sugar
 2 tablespoons chopped parsley
 1 bay leaf
 1/2 teas. thyme
 2 teas. salt
 4-5 grinds of the pepper mill
 2 tablespoons cornstarch
 3 tablespoons tarragon vinegar
 6 - 8 med potatoes, boiled, halved, and peeled
 1/4 to 1/2 cup chopped parsley for garnish
 Trim meat and cut into 3/4x2x4 inch pieces; brown in oil.  Reduce
 heat and cook bacon until barely crisp and not too brown.  Saute
 onions until limp and golden.  Add broth, beer, sugar, and seasonings,
 up to the cornstarch.  Simmer, covered, 1 1/2 to 2 1/2 hours until
 meat is tender (rump takes longer.)  Add more beer, if needed during
 cooking.  Degrease the stew and check seasonings.  Mix cornstarch
 and vinegar and add to the stew.  Cook 10 minutes until thickened.
 Add potatoes, garnish with parsley.  Serves 6.