Beef Carbonnade

 

It seems our refrigerator, freezer and pantry have banded together over the past couple of months and become an unruly o-u-t of control trio . To combat them, I’ve declared  “eat the freezer” week. I banned myself from visiting any store that sold any type of groceries and vowed to prepare meals morning, noon and night, using only items on hand. I thought it went very well except for a tri-tip steak stir-fry combination. I realized I didn’t have any rice, so served it alongside warmed up mashed potatoes. Totally ODD! But at least I used up that orange bell pepper, onion and celery.

 

I found a package of unmarked mystery meat in the freezer. Two pieces of shank, light in color and  I’m thinking it’s veal. This was to become my Saturday “eat the freezer meal” that turned into a slow braised and incredibly flavorful Beef Carbonnade.

 

Fall off the bone tender beef swimming in a simple flavored gravy which turned incredibly savory during the slow braise process, and served over thick home- style noodles and you’ve got a memorable meal.  Hubs was still carrying on about it this morning.

 

Let’s take a look:

 

Beef Carbonnade
 
Prep time
Cook time
Total time
 
Slow braised beef served over thick home style noodles makes a delicious meal.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 3 slices thick cut bacon, finely diced
  • 2 meaty veal shank, or a 2 pound chuck roast
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • 5 cups thinly sliced onion (about 4 medium)
  • 3 Tbs all-purpose flour
  • 2 tsp white wine vinegar
  • ½ tsp sugar
  • 1 tsp dried thyme
  • 10 ounces beef broth
  • 5 ounces Guinness Draught
  • 1 bay leaf
  • 6 cups cooked home-style egg noodles
Instructions
  1. Preheat oven to 325°.
  2. On stove top, cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to pan; cook 5 minutes, browning well on all sides. Remove beef from pan with a slotted spoon; set aside.
  3. Add sliced onion to pan; Sprinkle with sugar, cover and cook over medium heat 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in flour, and cook 2 minutes. Add vinegar, thyme, beef broth, Guinness and bay leaf, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2½ hours or until beef is tender, and discard the bay leaf. With fork, pull meat into chunks and stir into the gravy from the pan. Serve over hot buttered noodles.

 

Beef Carbonnade…It’s What’s for Dinner.

 

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Comments

  1. says

    Looks like you turned them into something delicious – meat and gravy over pasta, what could be better. We may have to do the banning thing.

  2. says

    This looks very good! I love the concept of an “eat the freezer meal”. Good encouragement to reach into the back of the freezer and get creative. Thanks for sharing!

  3. says

    Oh, that looks good! I know what you mean about all the food! I can just now see the light in the fridge… there was so much stuff, it was dark!

  4. says

    That sounds like a FABULOUS dish. I have always loved savory beef dishes and noodles and will be trying this one for sure.
    Eat the freezer week!! LOL – must be going around. I spent a good part of the day straightening and inventorying to see what we would be eating. Love the side of mashed potatoes. We had brussels sprouts beside spaghetti which was odd, but good. Oh and we had nothing but Lea Ann’s potato salad for lunch. It was awesome!

  5. says

    Yummy! One would never know this is a ‘pot pourri clean out the freezer’ dish Lea Ann! Beautiful winter food; period. I actually enjoy the challenge of the freezer (or fridge or pantry) clean out but will saw with confidence mine is more of a random-number-generator meets dinner result!

    • Lea Ann says

      Well, I just happened to have everything on hand to make this perfect dish. I’ve had this beef carbonnade recipe in my database for years. Sure wish I would have tried it before now. It’s really good.

  6. says

    Haha! I had this same champagne a few months ago and it went so well and now I find myself back in this boat again. I only wish that I had Guiness and veal in my freezer. This looks delicious Lea Ann.

  7. says

    Sorry, that’s “campaign” and “Guinness”. I have a malfunctioning keyboard that keeps sticking and skipping letters. Driving me nuts! Anyway, please excuse my typos.

  8. says

    Glad to see Beef Carbonnade here today Lea Ann. I’ve been hungry for it and we haven’t had any since last winter. Hope I don’t have to clean my freezer out to find the meat though. That’s one of my least favorite tasks (big smile).
    Sam

    • Lea Ann says

      Thanks Yvette. I used to have two refrigerators. The one in the garage went kapoot about a year ago. I miss it.

  9. says

    I was smiling at your post….My pantry is out of control too, and I was thinking of calling my theme Scenes from my pantry. Is it because we love food, that we just like to buy it, with good intentions.

    This meal looks great. I think mashed potatoes was a nice side dish.

    Velva

    • Lea Ann says

      I’m in week two of my “purge”. I’m pretty proud of myself for going as long as I have without going to the store. And my shelves are looking mighty organized.

    • Lea Ann says

      This was really good Karen. I’ve never made carbonnade before and it will now be a fixture in my menus … when I’m feeling skinny. :)

  10. says

    Funny, we cleaned out our freezer too. As of Thursday there was no raw meat left and I got to go shopping, yay me!

    Beef carbonnade made with veal, absolutely brilliant. I like it a lot!

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