This beef stew recipe from Cook's Country was a bit of disappointment, honestly. It wasn't bad, but it wasn't up to the standard we've come to expect from that publication, either; symbol and I agree that if we have a bunch of stewing beef to use up, we'd much rather use it on a beef curry, or on my family stew recipe, than on this.

On the plus side, it's a big hit with the kid, although that seems to be more for the buttered noodles we serve it with than for the stew itself. (The recipe suggests serving it over buttered egg noodles; we used a mix of white rotelle and brown macaroni).

Carbonnade

Cook's Country DEC/JAN 2019

Ingredients

• 2kg stewing beef
• salt and pepper
• 2 large onions, sliced thin
• 30mL corn oil
• 15mL packed brown sugar
• 60mL tomato paste
• 3 garlic cloves, minced
• 5mL dried thyme
• 45mL all-purpose flour
• 470mL Belgian-style beer or lager
• 250mL chicken or vegetable broth
• 60mL chopped fresh parsley

Directions

1. Season beef with salt and pepper and place in slow cooker.
2. Combine onions, oil, sugar, 2.5mL salt, 1mL freshly ground pepper, and 250mL water in deep skillet. Bring to a boil over medium heat and cook, covered, until water is nearly evaporated, ~10 minutes.
3. Uncover and continue to cook, stirring often, until onions are soft and dark brown, another ~10 minutes,
4. Add tomato paste, garlic, and thyme and cook until fragrant, ~1 minute.
5. Stir in flour and cook for another minute.
6. Add beer and broth and simmer, uncovered, until slightly thickened, ~2 minutes after simmering.
7. Add onion/beer mix to slow cooker and stir to combine with beef. Cook until beef is tender, 8-10 hours on low.
8. Stir in parsley; season with salt and pepper to taste.