Carbonnades de Boeuf

This recipe was given to me by a dear frind when I first arrived in New York. I never used it until I hosted a New Year's sit-down dinner for forty people here in the Hamptons four years ago. It was such huge success that people continually request it!

Gary P. Crain
Rogers Memorial Library Showhouse Designer

Ingredients:

3 pounds beef chuck (cut in 2" cubes)
1/4 cup flour
8 tablespoons butter
1/4 cup parsley, chopped
1 teaspoon thyme leaves
1 bay leaf, crumbled
2 tablespoons wine vinegar
2 cups (or more) beer
4 to 6 onions, sliced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper, freshly ground

Servings: 6 to 8

Best if cooked the day before and reheated 15 minutes to 1/2 hour before serving.

Dredge beef with flour. Sear in 4 tablespoons of butter until well browned on all sides.

Add parsley, thyme, bay leaf, salt, pepper, vinegar and beer, enough to cover.

Bring to boil. Reduce heat, cover and simmer for 1 hour, addign more beer if necessary.

Saute sliced onions in remaining butter. Add sugar and cook until onions are slightly glazed.

Add onions to the beef and cook for 15 minutes or until beef is tender.

Serve with light salad greens and parsleyed egg noodles.