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Carbonnade Of Beef

beef - other

3 pounds chuck or round steak
2 tablespoons all-purpose flour
2 teaspoons paprika and salt
1 teaspoon pepper
1/4 cup butter or oil
6 large onions; sliced
3 cloves garlic; minced
4 carrots; cut into large chunks
1/2 cup chopped celery leaves
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
1/3 cup all-purpose flour
2 1/2 cups beer
3 tablespoons packed brown sugar
2 tablespoons cider vinegar
1/3 cup finely chopped fresh parsley

Trim excess fat from meat; cut into 1 inch cubes. In large bowl, combine 2 tablespoons flour, paprika, salt and pepper; add meat and toss to coat. In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside. Add remaining butter to pan; cook onions and garlic, stirring and adding 1 tablespoons water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup flour. Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours. Uncover and simmer for 1 1/2 hours longer or until meat is tender and sauce slightly thickened. Stir in vinegar; simmer, uncovered, for 10 minutes. Remove bay leaf. (Stew can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat for about 45 minutes.) Garnish with finely chopped parsley. Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Contributor: The Canadian Living Christmas Book.

Yield: 8 servings

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