Recipe information
Ingredients for - Mainly Mushroom Beef Carbonnade
1. 2 tablespoons plus 1-1/2 teaspoons canola oil, divided -
2. 1-1/2 pounds beef stew meat, cut into 1-inch cubes -
4. 1/4 teaspoon plus 1/8 teaspoon pepper -
6. 1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice -
9. 1/2 pound fresh baby carrots -
10. 1 thick slice day-old rye bread, crumbled (about 1-1/2 cups) -
14. 1 bottle (12 ounces) light beer or beef broth -
16. 1 ounce bittersweet chocolate, grated -
How to cook deliciously - Mainly Mushroom Beef Carbonnade
1. Stage
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon.
2. Stage
Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste.
3. Stage
Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan.
4. Stage
Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
