Later On

A blog written for those whose interests more or less match mine.

Pot roast carbonnade with prunes

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I made this recipe tonight, with of course a few changes:

I used thick-cut bacon from Nob Hill/Raley’s and it rendered plenty of fat, so no vegetable oil.

It’s spring, so I used three (red) spring onions, plus a medium Spanish onion—medium large, I would say.

I used 2.5 lbs of beef.

I used 4 carrots, and of course I did not peel them. Life’s too short.

I used about 10 oz red wine instead of beer: The Wife doesn’t care for the beer.

I used 12 prunes.

It was closer to 2 Tbsp flour instead of 1 Tbsp.

I skipped the beef stock: I did not want a soup.

I put in a 250ºF oven for 2-2.5 hours after getting it all together. That cooked it up nice.

I imagine you could include 8 oz domestic mushrooms if you want.

Very tasty.

Don’t forget the thyme.

Written by Leisureguy

23 March 2015 at 6:40 pm

Posted in Food, Recipes & Cooking

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