Heat two tablespoons of the oil in a sturdy soup pot. Brown the meat on all sides, sprinkle with salt and pepper and then remove the meat and juices from pot and set aside.
Heat the remaining tablespoon of oil and add the onions. Sautee for 15 minutes on low to medium heat, stirring frequently, and browning the onions slightly.
Stir in the garlic, sugar, and vinegar and cook for two more minutes. Sprinkle the flour on top of the onion mixture and stir to coat. Return the meat to the pot and then pour on the beer and add the bouquet garni.
Cover and let simmer on a very low boil for two hours or more. Season to taste with salt and pepper and remove the bouquet garni before serving.
(Many recipes for carbonnade call for placing pieces of mustard covered bread on top of the stew while it cooks. This melts into the carbonnade, adding more flavor to the stew.)
Serve hot on top of rice, pasta, or potatoes.
Makes 6 servings.
- 3 tablespoons cooking oil
- 2 pounds stew beef, cubed in bite sized pieces
- salt and pepper
- 4 large onions, sliced
- 2 cloves garlic, crushed
- 2 tablespoon raw sugar (if you don't have this, substitute light brown sugar)
- 1 tablespoon wine vinegar
- 2 tablespoons flour
- 2 cups of beer
- bouquet garni (or use 1 teaspoon thyme and two bay leaves)
- (optional: 4 slices slightly stale French bread spread on both sides with 2 tablespoons French mustard)
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