Beef (Carbonnade); it's what's for dinner
<p />I tried a variation of a beef carbonnade in my massive cast iron dutch oven on the egg the other night. [p]Basically it was 3 pounds chuck chunks, 2 pounds onion chopped fine, garlic to taste, a dark beer and a half, about 1.5 cups chicken stock (not broth, but you *can* if you must<g>) made from an "egged" chicken carcass of a day ago, some vinegar and spices. All cooked at 250 for a few hours. It's done when the beef falls apart.[p]The only trouble is, I didn't have enough egg noodles! (There's a pun in there just dying to get out, I know it...) Like a goulash, this ones great on noodles.[p]Anyway, I found some red 'taters in the stash, and found that being quartered and seasoned, they fit nicely on the lid of this Dutch Oven.[p]Then I thought: Of course they do! A camping Dutch Oven is made to have charcoal, or burning hunks of wood on the lid anyway during "normal" use, sit it had plenty of room, and a lip to keep it all in.[p]Anyway, it was all great (no surprise for my family: they love the egg too). [p]I just thought I'd pass along the idea, lest y'all ever need another layer to cook on when making beans, chili, stew, etc.[p]Hmm, I bet you could make some biscuits up there too... [p]Oh, I should mention that for the first hour, the lid was off the Dutch Oven so I could get some smokey goodness in the pot.[p]BTW: from the plate in the second pic, you can see that my 20 mo. old got the first taste...<g>[p]Have fun,
[ul][li]Serving the dish...