Carbonnade: Beef and Beer Stew Recipe | Simply Recipes
http://www.elise.com/recipes/archives/000865carbonnade_beef_and_beer_stew.php

# 3 1/2 lbs chuck roast, cut into 1-inch pieces # Salt and freshly ground black pepper # 4 Tbsp butter # 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups) # 3 Tbsp all-purpose flour # 1 1/2 cups chicken or beef broth # 1 1/2 cups (12 oz bottle) Belgian beer # 4 sprigs fresh thyme # 2 bay leaves # 1 Tbsp whole grain mustard # 1 Tbsp brown sugar

It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. I have posted 10 different recipes which include main course, appetizers, soups, side dishes and a dessert. All of these items can be found at almost any Chinese buffet in the United States. The entire meal was all cooked in the same day and took me approximately 7 hours of straight cooki

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could substitute ground turkey - but kick up spices (tarragon or nutmeg)

Beef stroganoff made with ground beef in a sour cream mushroom sauce, with onions, parsley, paprika, served over egg noodles.

esp. sauce recipe

Painstaking re-creation of the Shake Shack burger.

Made this for Legion.....everyone wanted the recipe!!

If you are a steak-lover, I hope that the title of this post + luscious photo is enticing enough for you to read though the entire article. Because I promise you that it’s worth it. Even if you don’t eat steak, this is a must-read…as you can impress the hell outta your carnivorean friends. (and sometimes, when you’re a vegetarian in a herd of carnivores…it would just be nice to have that extra, “dude….you didn’t know that about steak???!” in your pocket.)

sort of smooshy, eat the day of!

3. Add about eight cups of filtered water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. You can also add lima beans, cube potatoes, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover.

The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run. This article explains it, but you can do the same using vacuum sealed bags.

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appetizer/side

A home cooking weblog from a tiny kitchen in New York City. The source of all of your new favorite things to cook.

VG

Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, attached to the last rib and spine near the kidneys. It is highly flavorful, but isn't perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve.