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Nutrition Facts
Serving Size 1 (599g) Recipe makes 6 servings
Calories 898
Calories from Fat 565		(62%)
Amount Per Serving		%DV
	Total Fat 62.8g	96%
	Saturated Fat 19.3g	96%
	Monounsaturated Fat 29.6g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 1212mg		50%
Potassium 1053mg		30%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 3.1g	12%
	Sugars 8.8g
Protein 45.4g		90%
detailed view... how is this calculated?

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beef carbonade

Recipe #47638 | 3½ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: chia
Nov 24, 2002

got this from gourmet several yrs ago. tastes wonderful. i serve it over noodles or mashed potatoes

SERVES 6 -8 (change servings and units)

Ingredients

2 1/2 lbs sliced onions
1/2 cup canola oil
2 cloves chopped garlic
1/2 cup flour
2 teaspoons salt
1 teaspoon ground pepper
3 lbs beef chuck, cubes
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak sauce
2 bay leaves
2 teaspoons thyme
2 bottles light beer

Directions

1
cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
2
preheat oven to 325.
3
combine flour salt and pepper and toss in beef.
4
in a lge skillet brown beef, and add to onion mixture.
5
combine remaining ingredients, add and bring to a simmer.
6
cover pot and transfer to oven, cook aprox 2 hours.

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Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Meat > Beef
Preparation > Time to Make > < 4 hours
Occasion > Everyday
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: BLUE ROSE

On Sep 15, 2008

Thanks to PAC I was able to try this recipe out. We loved this recipe! I chose to cook this on top of the stove for 2 hours on simmer. To go with this recipe I chose to make Mashed Potatoes With Corn and Chives. I can see me making recipe again. Well worth trying.

1 person found this review helpful

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From: Jim Way

On Mar 27, 2004

Carbonade is French, not teriaki or barbeque. Omit the soy, worcestershire, and steak sauce. Brown the beef in oil (if you must- 1/3 the amount of butter works better) first, set aside and cook the onions very slowly uncovered until very soft. The result is a surprisingly delicate puree, which, along with the beer and beef, speaks for itself. Add 1/4 cup each flour and sugar, the beer and bring to a boil. Reduce heat, add beef and bay leaf, cover and simmer until meat is fork tender.

3 people found this review helpful

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From: RecipeNut

On Jan 8, 2004

Awesome, chia!! Thanks so much for this recipe. I will definitly keep this one. I followed the recipe with no changes and it was wonderful!! Thanks so much

2 people found this review helpful

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From: LorenLou

On Jul 10, 2004

Finally, a recipe that did not need additional seasoning! It is absolutely delicious prepared exactly as directed and served over mashed potatoes. DH & I couldn't get enough! Thanks for a definite keeper.

3 people found this review helpful

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Read all 7 reviews