Pot Roast Carbonnade

This rich, tasty stew was my Monday treat to take to the kids yesterday.  Easily made ahead (actually like most soups and stews, better after they sit overnight in the fridge), this was an ideal meal to feed us all.  A classic Carbonnade is beef and onions cooked in Belgian beer-the Belgians get props for this one!  The inexpensive cut of beef, the heady flavor of the stout beer and the sweet carrots, created a wonderful Fall dinner on a blustery day.  There is no need to splurge on more costly cuts of beef when doing a braise.  The slow, low cooking process makes the cheaper cuts tender and delicious.  And, I know prunes seem like an unusual ingredient, but they disappear in the cooking process and combine perfect sweetness with the sharp taste of the beer.  This recipe gets double thumbs up!  I see it in my head already for a cold January day when this year's challenge is complete.

Pot Roast Carbonnade
printable recipe

1/2 lb. slab bacon cut in 1/2" pieces
2 medium onions, sliced
kosher salt and black pepper
1 1/2 lbs. beef chuck, cut into large cubes
5 carrots, peeled and cut into large chunks
Generous T. of flour
12 oz. of dark beer
6 prunes
1 T. dried Thyme
1 c. beef stock

Preheat oven to 325 degrees.

In a large dutch oven over medium high heat cook the bacon until it renders the fat and is almost crispy.  Remove bacon pieces with a slotted spoon and reserve in a small bowl.

Add the onions.  Season with salt and pepper to taste and cook over low heat until deep in color and caramelized, about 30 minutes.  Remove the onions and reserve.

Raise the heat to high.  Season the beef pieces with salt and pepper.  Sear in batches until nicely browned on both sides.  Do in two batches if necessary.

Add the bacon, onions and carrots to the pan.  Sprinkle with the flour.  Stir and cook for about a minute.

Deglaze the pan with the beer.  Add the prunes, thyme and stock, and bring all to a simmer.  Cover the pot and cook in the oven until the beef is tender, about 2 hours.

Serve over noodles.