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Beef Carbonnade

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 pound bacon
2 very large onions
1 Tbsp sugar
1 cup flour
1 Tbsp thyme
1 tsp salt
1/2 tsp pepper
2-3 pounds cubed sirloin strips
2 Tbsp vegetable oil
2 cups dark imported beer
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Let's Make It
1
Coarsely chop bacon and saute in large skillet until crisp. Remove bacon and reserve. Add onions and cook in bacon fat 20 minutes, raise heat and sprinkle with sugar, toss and stir until well browned. Transfer to strainer.
2
Stir flour, thyme, salt and pepper together, roll meat into mixture to coat. Brown cubes of meat in vegetable oil, remove meat.
3
Preheat oven to 325°F. Pour beer into kettle or skillet to stir up all brown bits on the bottom. Return beef, onion, and bacon to pot and bring to a simmer.
4
Cover and set in middle rack of oven for 1 1/2 hours, stirring occasionally.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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