Hearty Beef Carbonnade Recipe
Ingredients
| Bacon Slices | 4 | |
| 2 pounds boneless beef chuck, cut into 1-inch cubes | ||
| 1 large clove garlic, finely chopped | ||
| Bay leaf | 1 | |
| 1 envelope Lipton Recipe Secrets Onion Soup Mix | ||
| Water | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Red wine vinegar | 1 Tablespoon | |
| Parsley | 1 Tablespoon, finely chopped | |
Directions
In 6-quart Dutch oven or heavy saucepot, cook bacon over medium-high heat; remove, crumble and set aside.
Reserve 1 tablespoon drippings.
Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside.
Repeat with remaining beef.
Remove beef and set aside.
Add garlic to drippings and cook over medium heat, stirring frequently, 1 minute.
Return beef to Dutch oven.
Add bay leaf and onion soup mix blended with beer and 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender.
Remove bay leaf.
Skim fat, if necessary.
Stir in vinegar and parsley and garnish with bacon.
Reserve 1 tablespoon drippings.
Add 1/2 of the beef to reserved drippings and brown over medium-high heat; remove beef and set aside.
Repeat with remaining beef.
Remove beef and set aside.
Add garlic to drippings and cook over medium heat, stirring frequently, 1 minute.
Return beef to Dutch oven.
Add bay leaf and onion soup mix blended with beer and 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 1 hour 15 minutes or until beef is tender.
Remove bay leaf.
Skim fat, if necessary.
Stir in vinegar and parsley and garnish with bacon.
Chef
