As the title says (you can see…well…up here ^^), this dish is a lazy and modified version of Beef Carbonnade. Why am I saying that? You will see in the recipe that I uploaded in this post, I made some changes, substitutions, transformations and yeah, maybe that’s too much for the modification of a dish, but it still tastes really great. No, it’s the BEST SLOW-COOKED DISH WITH BEEF I’VE EVER MADE!!! (I waited all day to scream that xD). Maybe in the future, you will see that phrase again in one of my posts, but until now, I know that I’m definitely in love with this one, fyi, my housemates agreed with me on this point yay
This recipe was modified from the original post from Karista’s Kitchen (you can click here for her amazing recipe), but if you find yourself in the same situation with me: too lazy to go to the market on weekdays, having 5 bottles of beer left in the fridge (no no, I’m not an alcoholic, the beer is from the Christmas vacation when we had our friends here, cooking and partying all days but finally these guys failed to drink all 20 bottles haha) and an oven that will never work, then the recipe in this post may be helpful for you 😉 So enjoy:
Ingredients (serves: 4)
500 grams stew beef or chuck roast, cubed
2 tbs unsalted butter
1 1/2 onions, thinly sliced
2-3 garlic cloves, sliced
1 tbs all-purpose flour
1 tbs brown sugar (or white sugar)
2 cups beer
2 tbs olive oil
1 1/2 tsps dried mixed herbs
1 tbs ketchup
1. Season the meat with salt and pepper. Heat a frying pan over medium high heat, melt the butter and brown the meat all sides. Transfer meat to a bowl and set aside.
2. Meanwhile, heat a pot over medium high heat, add the olive oil, following by the onions, constantly stir for about 8 minutes. Add the garlic and brown sugar and stir for another few minutes.
3. Stir in the flour and mix for a minute or two. If you are using a gas stove, turn the heat off and then stir in the beer. Turn the heat back on and continue stirring until the mixture has thickened a bit.
4. Add the ketchup and stir, then place the beef back into the pot, following by dried mixed herbs. Bring it to a boil then reduce the heat to minimum, simmer for about 1,5 – 2 hours until the beef is tender (I was lucky this time cause my beef is sooooo tender after about 1 hour). Season more with salt and pepper if needed. Turn off the heat and serve.
Thank you all for reading this post and as usual, good luck and have fun making this beautiful dish,
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/01/26/beef-carbonnade-bo-ham-bia/