Spicy Beef Carbonade (Modified)

Spicy Beef Carbonade (Modified) Ingredients

2 lb Sirloin tips or stew beef	1 tb Chili powder *NOTE: I was
1/4 lb Bacon (chopped) *NOTE: I	1 ts EACH rosemary, thyme,
2 lg Onions (chopped)	2 Bay leaves
4 Cloves garlic (minced)	1 ds Tabasco sauce or habanero
1 tb Olive oil *NOTE: I omitted	Salt and pepper
1 tb Brown sugar	2 tb Cornstarch *NOTE: Stir
1 tb Red wine vinegar	2 1/2 c Hot beef broth (no fat)
1 1/2 c Dry red wine *NOTE: Had	1/2 ts Cayenne* *NOTE: I doubled

Instructions for Spicy Beef Carbonade (Modified)

ORIGINAL INSTRUCTIONS: In a large flameproof casserole dish (we used a dutch oven), add bacon, olive oil, onions, and garlic. Saute until tender. Add beef, sugar, vinegar, wine, broth, chile, herbs, Tabasco, salt and pepper. Place lid on dish to keep in juices. Cook on high for 10 minutes, then reduce to simmer for 1 hour (we cooked at least 1 1/2 hours due to the cut of meat we used). Remove lid, discard bay leaves, mix in cornstarch. Add a little more wine, cook on high for 10 minutes, stirring often until thick. Serve over rice or pasta. * Ken suggests making this as hot as you like. NOTE: The only thing I did differently was to use some beef broth to saute the onions. This was great served over noodles. Next time I will not make it so hot and I will steam some vegetables separately to place on top of the noodles before spooning the beef mixture on top. Not only will this serve to cut down on the fat content even further, but I think the added flavors of the vegetables will enhance the dish. Since it is stew-like, broccoli, carrots and potatoes, etc. would work very well with it. Enjoy :) Posted to Digest eat-lf.v097.n015, by cbmcam@cyberramp.net on Thu, 16 Jan 1997.

Main Ingredient: BeefCuisine: Uncategorized

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