"Things are beautiful if you love them."
~ Hubbard Lake Winter__________________
BEEF CARBONNADE
(Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.)
~ The Silver Plate Cookbook
(Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.)
~ The Silver Plate Cookbook
_________
1/4 lb.bacon
2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced
1 Tbsp. granulated sugar
1 cup unbleached flour
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
3 lbs. (1-in. cubed) beef stew meat (chuck is best)
vegetable oil (optional)
2 cups imported dark beer
chopped parsley (garnish)
1/4 lb.bacon
2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced
1 Tbsp. granulated sugar
1 cup unbleached flour
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
3 lbs. (1-in. cubed) beef stew meat (chuck is best)
vegetable oil (optional)
2 cups imported dark beer
chopped parsley (garnish)
- Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
- Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl and let stand while you prepare the beef.
- Stir flour, thyme, salt, and pepper together on plate and roll cubes of meat around in mixture until well coated. Shake off excess and set cubes on another plate.
- Press onions gently with back of spoon to extract as much cooking fat as possible. Transfer fat to a kettle. Add in vegetable oil if not enough for proper browning of beef. (Be sparing or carbonnade will be greasy).
- Set kettle over high heat; when very hot, add 6-8 cubes at a time to brown properly. Turn heat down slightly and cook until browned on all sides. Transfer with slotted spoon to clean plate and proceed with the browning until all meat is done.
- Preheat oven to 325 degrees.
- Pour beer into kettle and stir browned bits on bottom with spoon. Return beef cubes to kettle along with bacon and sauteed onions. Bring to simmer on stove. Cover and set on middle rack of oven.
- Cook 1 1/2 hours, stirring occasionally, until stew is thick and meat tender.
Taste and correct seasoning. - Turn into heated serving dish, garnish with chopped parsley, and serve immediately. (6 portions)
Note: Serve carbonnade with buttered egg noodles tossed and poppy seeds, sauteed apples, black bread and good dark beer.
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~ Comfort in a day(Late January sunset)
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"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
- Edith Sitwell
Comments
You have a great eye bloggin sis!
And the stew..yum, the perfect comfort food to enjoy while looking out at that gorgeous lake and landscape!
Warm Hugs
Cat
Your photos always amaze me, too.
Cameron
Carol
Dear jodi, wish you lived near. I would happily share soulful food ... there would surely be a steaming pot of this hearty stew before you. Stay well, dear friend and don't overdue. Though we love having you near, better to know you are feeling well. Warm hugs.
As you know, dear Cat, warm fires, family & friends, sunsets, and mooonlit nights at the lake sustain me :) (In harmony with tons good food and warm thought of you.)
Thanks dear Cameron. Life at the lake in all seasons is very photogenic :)
Hallelujah ... you're back, Carol! You've been driving around in your new pickup forever!
Your photos look cold but cheerful. Today is the first we have seen the sun all week. It's easier to accept the cold days when the sun is shining.
Marnie
Thanks, dear Tyra ... you make me chuckle :) Actually, you could put this in a slow-cooker and dive in when you get home from work!
You lucky gal, Marnie ... it's snowing again this AM, quite heavy at times and travel hazardous.
It was indeed a cold evening (10-degrees) but stunning sunset and toasty warm by the fire. We are most fortunate to see this from inside in the winter. Actually, the equinox sets directly in front ... love watching the the sun seasonally dance across the sky.
Frances
Love the montage of pictures - you have such an eye for composition.
K
Brenda
The joy of knowing you, Karen, rings whenever we connect. Thank you, dear friend.
Dear Brenda ~ I've know you long enough to know this quote rings in your heart as well as mine.
At first I thought it was a lake...very cool.
I figure if you cook half of the recipes you post that you have one SPOILED family!
Was the Red Wine GOOD? I had a nice glass last night with a small Godiva chocolate before bed. YUMMO!!!
Warm Wishes my favorite Garden Blogger!
Lovely, lovely photos...and when is dinner at your house! In case we pass through~~...The beef dish sounds perfect as a comfort food on a cold winter day! gail
Then I have done a good thing, Donna! My goal is for all to leave hungry, THEN cook :)
Thanks, dear Gail ~ you and I always have camera near, embracing the day :) You have an open invitation to visit ... whenever!
I'm one that loves the beauty of the frozen lake and the joys that winter brings ...