【只贴菜谱，不做饭】Beef and Beer Stew
本帖最后由 ygc 于 2009-2-26 18:18 编辑整个版面都看不到流口水的东西。。。{:3_69:}
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When the days are cold, dark, and damp, all we really want to do aroundhere is to curl up with a nice big pot of stew. Known as "Carbonnade ala Flamande", this Belgian beef stew is made with hearty Belgian aleand plenty of onions. The flavor is a little sweet and sour, the sweetfrom the onions and either a little added sugar or tomato paste, andthe sour from a touch of mustard or vinegar. Since I first posted thisrecipe I've made a few adjustments to the recipe itself, and we'vereceived several recommendations for which ale to use (check thecomments). The general view is that you use a Belgian ale for thisstew. If you can't find a Belgian ale, or a Belgian-style ale, you cantry Newcastle Brown Ale or Anchor Steam (the last two recommended byCooks Illustrated for their carbonnade). We found a couple Americanales made in the Belgian style at our local Whole Foods and for ourmost recent batch of stew used a bottle of Ommegang Abbey Ale.Apparently it is also traditional to include some beef liver with thestew. We passed on this, but if a stew exists that could hold up to thestrong flavors of liver, this one would be it. Wonderfully hearty,flavorful, and filling.
Carbonnade: Beef and Beer Stew Recipe
You are trying to achieve a sweet and sour flavor with this stew. So, youcan swap out the sugar for tomato paste and you can use cider vinegarinstead of mustard if you want. You can also brown the meat invegetable oil instead of butter, though it will be more flavorful withthe butter. You can also use a couple slices of bread, instead ofadding flour, to thicken the stew.
Ingredients
[*]3 1/2 lbs chuck roast, cut into 1-inch pieces[*]Salt and freshly ground black pepper[*]4 Tbsp butter[*]3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)[*]3 Tbsp all-purpose flour[*]1 1/2 cups chicken or beef broth[*]1 1/2 cups (12 oz bottle) Belgian beer[*]4 sprigs fresh thyme[*]2 bay leaves[*]1 Tbsp whole grain mustard[*]1 Tbsp brown sugar
Method
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1 Pat beef dry with paper towels, then season well with salt andpepper. On the stove top, heat 2 tablespoons of butter in a large heavybottomed dutch oven over medium-high heat until hot, almost smoking.Working in batches, brown the meat, without stirring, about 3 minuteson each side (do not stir, give the meat an opportunity to brown well).Transfer browned beef to a separate bowl.
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2 Add 2 tablespoons butter to dutch oven; reduce heat tomedium. Add the onions and 1/2 teaspoon of salt; cook until onions arebrowned, about 15 minutes. Add flour and stir until onions are evenlycoated and flour is lightly browned, about 2 minutes. Stir in broth,scraping pan bottom to loosen browned bits; stir in beer, thyme, bay,browned beef with any of the accumulated juices, and salt and pepper totaste. Increase heat to medium-high and bring to a full simmer. Reduceheat to low, partially cover, let cook for 2-3 hours until beef is forktender. (Alternatively can cook in the oven at 300°F.) Stiroccasionally, scraping up anything that is sticking to the bottom ofthe pan. About half an hour before it finishes cooking, add the mustardand brown sugar. Adjust seasonings to taste.
3 Discard thyme and bay leaf. Adjust seasonings with salt andpepper to taste and serve. Can serve plain, with potatoes, overnoodles, or over French fries.
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没人捧场。。好冷清。。{:3_73:} 牛肉塊加麵條就是牛肉麵了 did you make it by yourself ? 做一大锅早上下面蛮好，前提是你不会一不小心几下把牛肉吃掉
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