Give yourself some prep time when planning this for dinner. Also note that you will need not only the regular cooking time but another hour when you add in the greens. I have to say for the extra time it took to prepare this meal I was a little disappointed it didn't have more depth in the flavor, it still was good but not crazy good. Though Jeff made the Cheddar Beer Biscuits to go with the stew and whooyeee that made it so much better!
Carbonnade with Collards
Ingredients
- 2 Tbsp olive oil (approx)
- 2 lbs trimmed stewing beef, cut into 1 inch cubes
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme leaves
- 1 1/2 tsp salt
- 1 tsp ground pepper
- 2 Tbsp flour
- 1 Tbsp tomato paste
- 2 cups dark beer (little more than one bottle)
- 1/2 cup chicken stock
- 2 bay leaves
- 1 Tbsp paprika, dissolved in 2 Tbsp cider vinegar
- 8 cups collard greens, stems removed and chopped
1. In a large skillet heat 1 Tbsp oil over medium high heat for 30 seconds. Add the beef in batches, stirring till just browned (about 5 minutes). Add more olive oil as necessary. Transfer browned beef to slow cooker.
2. In the same skillet reduce heat to medium and add the sliced onions. Cook, stirring often, till they start to soften. Stir in garlic, thyme, salt, & pepper and cook 1 minute. Add flour and cook until lightly brown, about 2 minutes. Stir in tomato paste. Add beer, chicken stock, and bay leaves and bring to a boil. Boil for 1 minute scraping up all the yummy brown bits in the bottom of the pan.
3. Pour mixture over beef in slow cooker and mix well. Cover and cook low 8 hours or high 4 hours.
4. Add paprika mixture and stir well. Add chopped collard greens in batches, making sure all gets submerged in the stew. Cover and cook on high for 1 hour more. Discard bay leaves before serving (if you can find them :)
