Carbonade

1. 1

   Toss the beef with some flour to lightly coat.

2. 2

   Brown the pieces in the butter, fishing them out of the pot with a slotted spoon and setting them aside as they're done.

3. 3

   Slice the onions into rounds and brown them in the same pot, add a ladle of broth (I would guess about 1/2 cup) and scrape the bottom of the pot and simmer until the broth has evaporated.

4. 4

   Add the meat and the spices, salt and sugar if you like.

5. 5

   Then add the wine, bring it all to a boil, reduce the heat to a slow simmer, and cook covered, adding more broth as necessary to keep it from drying out for about an hour.

6. 6

   When it is done cooking, dust with a grinding of pepper and serve.

* Per serving · 4 servings · Values may vary.

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