Pot Roast Carbonnade

INGREDIENTS

• 8 slices bacon, cut into 1/4" pieces
• 2 onions, stringed
• 2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp EVOO
• 2 lbs beef chuck, cut into 1.5" cubes
• 5 carrots, peeled and cut into thirds
• 1.5 Tbsp AP flour
• 1 bottle beer
• 1 c beef broth
• 6 pitted prunes
• 1 Tbsp dried thyme
• 1 tsp lemon juice

PREPARATION

1. Heat the oven to 350.
2. Cook the bacon on medium low, just until it starts to crisp around the edges, about 8-10 minutes.
3. Remove to plate with slotted spoon and set aside.
4. Add onions and 1 tsp salt, and 1/4 tsp pepper.
5. Reduce heat to low and cook until onions are deep brown and caramelized, about 30 minutes.
6. Use tongs or slotted spoon to get the onions to the bacon plate, leaving as much fat behind as possible.
7. Add the EVOO, raise the heat to high, season the beef with remaining salt and pepper and sear in batches, about 10 minutes per batch.
8. Return bacon, beef, and onions to the pot. Add carrots.
9. Sprinkle the flour over meat and vegetables and stir in, cooking while stirring constantly for one minute.
10. Pour the beer into the pot and use a wooden spoon to stir, scraping up the bits off the bottom of the pot.
11. Pour in the broth and add the prunes and the thyme and lemon juice.
12. Bring the mixture to a simmer, cover the pot, and turn off the heat.
13. Place in the oven and braise for about two hours, until the meat is pull-apart tender.

( Ten Dollar Dinners - kindle )

-- JMag Guthrie - 2016-12-06