Recipe for Beef Carbonnade

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Yield:

Ingredients:

Amount	Ingredient
5 lb	lean beef stew meat, cut in 2 inch pieces
1/2 cup	all-purpose flour
1/2 cup	vegetable oil
4 med	onions, sliced
6 x	cloves garlic, crushed
3 tbl	firmly packed brown sugar
1 x	bay leaf
1 tsp	dried thyme
1/2 cup	chopped fresh parsley
1 tbl	salt
2 x	10 1/(2-ounce) cans beef consomme (not broth, undiluted)
3 cup	beer
2 tbl	red wine vinegar

Instructions:

Instructions: Coat meat with flour and brown in oil in large skillet over medium-high heat until brown on both sides. Put meat in a 3- to 4-quart casserole, layering with onions. Mix garlic, brown sugar, bay leaf, thyme, parsley, salt, consomme, beer and wine vinegar. Pour over meat. Cover and bake for 2 1/2 hours.

Keep warm in 250 degree oven until ready to serve. May be made the day before and reheated. Serve with a side dish of rice, couscous or kasha.

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