Monk's Café Carbonnade a la Flammande
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
750 ml Monk's Café
4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar
How to prepare:
Pat beef dry with paper towels, then season well with salt and pepper.
On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
Working in batches, brown the meat, without stirring, about 3 minutes on each side (Do not stir, give the meat an opportunity to brown well).
Transfer browned beef to a separate bowl.
Add 2 tablespoons butter to dutch oven; reduce heat to medium.
Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
Stir in broth, scraping pan bottom to loosen browned bits; stir in the Monks Cafe, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
Increase heat to medium-high and bring to a full simmer.
Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender, and when the sauce is properly thickened. Stir occasionally, scraping up anything that is sticking to the bottom of the pan.
About half an hour before it finishes cooking, add the mustard and brown sugar.
Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve.
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