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Beef Carbonade with Herbs
Beef Carbonade with Herbs
About This Recipe
| Yield: | 6 |
| This recipe appears in: | Q&A with Clotilde Dusoulier of Chocolate & Zucchini on 'I Know How to Cook' |
Ingredients
- 2 1/4 pounds chuck, blade or fore rib of beef, cut into 2-inch pieces
- Scant 1/2 cup flour
- 3 tablespoons butter
- Generous 2 cups any stock, hot
- 2 sprigs of flat-leaf parsley, chopped
- 2 sprigs of tarragon, chopped
- 2 springs of chevril, chopped
- 4 tablespoons chopped onion
- Salt and pepper
- Generous 3/4 cup beer
- 2 ounces gherkin, sliced
Procedures
-
1
Roll the beef in the flour. Melt hte butter in a heavy pan, add the beef in batches and brown it on all sides.
-
2
Pour in the hot stock and stir, scraping the bottom of the pan to release any browned bits.
-
3
Add the parsley, tarragon, chevril and onion, and season with salt and pepper. Cook gently, covered, for 1 1/2 hours.
