Flour for dredging
Salt and freshly ground black pepper to taste
2 pounds boneless chuck, cut into 1-inch cubes
¼ cup salad oil
6 medium onions, sliced
1 clove garlic, finely chopped
1 12-ounce bottle or can of beer
1 tablespoon chopped parsley
1 bay leaf
¼ teaspoon thyme
1. Combine flour, salt, and pepper. Dredge the meat in the seasoned flour.
2. Heat oil in a skillet. Add onion slices and garlic and cook until tender but not brown. Remove the onions from the skillet.
3. Add the meat and brown on all sides, adding a little more oil if necessary. Return the onions to the skillet.
4. Add the remaining ingredients.
5. Cover and cook over low heat until the meat is tender, about 1¼ hour. Serve hot with boiled potatoes, noodles, or spaetzel
I always find myself using a good deal more than 12 ounces of beer.
The choice of beer will make quite a difference. I generally use mildly hopped microbrewed ales, such as nut brown ale, for mildly flavored meat such as elk, and venture into more strongly flavored brews for more strongly flavored meat.
The recipe also works for fowl.
The cooks I learned about spaetzel from all mushed their dough out to ¼ to ½ inch thick on a cutting board and then sliced it into strips about as wide as they were thick. For carbonnades, I omit the parsley and other decorations.