This rich, meaty stew is just the thing for a chilly evening!
Course Main Course
Prep Time 20minutes
Cook Time 2hours
Total Time 2hours20minutes
For The Carbonnade
2poundsstew beefchuck, cut into large chunks, dried with paper towels
3mediumonionspeeled and sliced root to tip into 1/2" slices
2 1/4cupsGuinness Extra Stoutabout 1 1/2 beers
3/4cuplow sodium beef broth
6mediumcarrotspeeled and cut into 1" chunks
1/4cupparsleychopped, for garnish
Best Served With One Of These Sides
boiled red potatoesor
buttered egg noodles
Preheat the oven to 325°.
Sprinkle the chunks of beef with 1/2 teaspoon salt and the pepper. Heat the butter and oil over medium high heat in a large dutch oven. Add the chunks of beef and brown them all over, turning occasionally with tongs. Transfer the meat to a shallow bowl. If there is significant liquid in the pot, pour it over the beef.
Add the remaining tablespoon of olive oil to the dutch oven. When oil is hot, add the onions and remaining 1/4 teaspoon kosher salt. Stir to combine and cook the onions over medium heat, until they are softened and start to take on some color. about 10 minutes. Sprinkle the flour over the onions and stir until well combined and flour doesn't appear dry anymore. Add the beer, beef broth and tomato paste. Stir to combine.
Transfer the beef back to the pot along with any accumulated drippings. Add the bundle of thyme (about 5-6 sprigs) and 2 bay leaves. Place the lid on the pot and braise in the oven for one hour.
Stir the carrots into the pot and continue to braise, covered for one hour. Taste for seasoning and add additional salt or pepper if desired. Sprinkle with chopped parsley.
Serve with boiled red potatoes or buttered noodles.