Carbonnade

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Northern France is big on beer, so of course when they stew beef, they choose beer, not red wine! Serve with boiled potatoes or French fries, and a nice glass of beer!

Difficulty: Medium

Hands-on: 20 minutesTotal: 3 hours 20 minutes

Serves: 4

Ingredients

  • 1 Tbsp. butter
  • 1 Tbsp. sunflower oil
  • 2 medium onions, peeled and diced
  • ½ lb. bacon, cut in ½" slices
  • 2 lbs. beef shanks, cut in 1" cubes
  • 1 bay leaf
  • 1 Tbsp. thyme
  • 2 Tbsp. raw sugar
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 4 cups stout beer

Directions

  • Take a medium French oven (or any cast-iron pot), and place over medium-high heat. Melt the butter, add the oil, combine well, and add the slices of onion. Stir well, then add the bacon slices. Cook for 3 minutes, stirring often, then add the beef cubes. Make sure they get browned on each side, about 5 minutes. Add the bay leaf and the thyme, stir well, then add the raw sugar, salt, and pepper, and pour in the beer.
  • Bring to a boil over high heat, then reduce to low, put the cover on, and simmer for 3 hours.
  • Remove bay leaf before serving.