Dark beer-braised beef
4 to 6
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45 ml (3 tbsp.) vegetable oil
30 ml (2 tbsp.) butter
Salt and freshly ground black pepper
250 ml (1 cup) all-purpose flour
800 g (1 1/2 lb.) beef blade roast, cut into 2-3 cm (1 in.) cubes
4 medium-sized onions, thinly sliced
1 garlic clove, minced
500 ml (2 cups) dark beer
300 ml (1 1/4 cups) veal stock
2 or 3 nice sprigs of fresh thyme
1 large bay leaf
2 medium-sized carrots, cut into 1 cm (1/2 in.) slices
250 ml (1 cup) smoked pork breast, cut into thick strips
15 ml (1 tbsp.) tomato paste
15 ml (1 tbsp.) fresh tarragon, chopped
30 ml (2 tbsp.) flat-leaf parsley, chopped
- In a skillet, heat 2/3 of the oil and half of the butter over medium-high heat.
- Season with salt and pepper, and flour the beef.
- Brown the beef cubes on all sides. Set aside.
- In a Dutch oven, heat the rest of the oil and butter over medium-high heat.
- Add the onions and cook, stirring occasionally, until nicely browned.
- Add the garlic and cook for another minute, stirring constantly.
- Moisten with beer and veal stock.
- Add the thyme and bay leaf.
- Season with salt and pepper.
- Cover and simmer slowly for 1 1/2 hours.
- Add the carrots and simmer for 30 more minutes.
- Meanwhile, brown the pork strips in a skillet. Set aside.
- At the end of the 2 hours’ cooking, add the tomato paste and tarragon.
- Cook for about 15 minutes, uncovered.
- Place on plates over a bed of buttered noodles.
- Garnish with the pork strips and chopped parsley.
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