While we don’t claim to be adventurous in the kitchen (especially me) as some of my Metroblogging DC colleagues, Erica and I do keep our eyes out for new recipes. On Friday I saw an interesting one called Carbonnade of Beef on NPR’s Web site. Erica made it last night and we both agreed it was a pretty tasty stew. Here is what was in what she made:

3 1/2 pounds lean beef stew meat, cut into 2-inch cubes (Erica actually used two lean arm roasts, cut into 1-inch cubes.)

3 tablespoons flour

6 tablespoons vegetable oil

3 large onions, peeled and sliced

3 large garlic cloves, peeled only

1 1/2 cups fresh or canned beef broth

6 ounces Guiness Extra Stout

6 ounces Yuengling Lager

2 tablespoons brown sugar

1/2 teaspoon dried thyme

3/4 tablespoon grated lemon rind

We both agreed that the lemon gave it a enjoyable zest, but fresh thyme would have been preferable to dried (it was unavailable). I thought we should add some rosemary and parsley. Erica thinks that carrots would be a good addition and I agree, even though I am not crazy about cooked carrots. I would also like to throw some potatoes in, but the again, I like adding potatoes to just about everything. Erica thinks that the extra potatoes will make the liquid too thick. We have plenty of leftovers, so we may try adding that stuff the next time we serve it.

Author: WFY

Yet another Washingtonian pushing the ubiquitous Nats/DC sports, Penn State, commuting, bicycling, kayaking, broomball, skiing, gin & tonic agenda.

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