David's Recipe for Carbonades de Boeuf

Very easy. Oddly, Escoffier gives a recipe for carbonades de boeuf la flamande, but doesn't give a recipe for plain old carbonades de boeuf. Not classy enough?

Main Course, French

  • 2 kgs cubed stewing beef
  • 1/4 cup olive oil, divided
  • 1/2 soup spoon coarsely ground black pepper
  • 750 ml dry red wine
  • 1 liter boiling water
  • 1 bouquet garni
  • 1 bay leaf
  • Pinch of salt
  • 3 large onions, sliced into C-s
  • A small handful of flour
  1. Brown the beef in the oil, pouring off and reserving the juices occasionally. When it is almost browned, add the pepper. Set to a slow simmer.
  2. Transfer the beef into a pot with the wine, water, bouquet garni, and bay leaf.
  3. Brown the onions over a medium flame. When they are almost sufficiently browned, thoroughly mix in the flour.
  4. Mix the onions into the beef and the liquid.
  5. Simmer until done, which may be a long time, depending on the beef used. 3 to 5 hours is a good guess. Towards the end, add the salt.
  6. Serve with rice or some medium-sized pasta such as farfalle.

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