It's time for the Secret Recipe Club's fifth Monday theme reveal. And this month, it's all about Fall Dishes. Autumn means bonfires, roasted marshmallows, pumpkin spice everything, and dishes that warm you from the tips of your toes to the tip of your nose.
Julie identifies herself as a 50 something midwesterner who loves to cook, travel and garden. She collect spoons, building on a collection started by her mom. Her blog, she shares, is a creative journey through her 100+ volume cookbook collection, newspaper and magazine clippings, newly found recipes and baking groups.
With the theme being Fall Dishes and with the weather turning colder, I had soups on the brain. Julie has some fantastic soups. I thought about making her Slow-Cooker French Onion Soup; Potato, Fennel, Leek Soup; Potato Leek Chowder Robusto; or Asian Sweet Potato Soup. Other comforting recipes of hers are also on my to-cook list, such as her Beef Green Chili Cornbread Skillet and Blue Cheese and Bacon Truffles. But, in the end, I decided to make her Pot Roast Carbonnade because it looked both simple and delicious. This was a great, warming dinner on a chilly Fall night. Thanks, Julie, this will definitely make it onto my regular menu.
Pot Roast Carbonnade
slightly adapted from A Little Bit of Everything's Pot Roast Carbonnade
- 1 C bacon, diced
- 2 medium onions, peeled and diced
- 1 to 2 pounds beef, cubed
- freshly ground salt
- freshly ground pepper
- olive oil
- 5 to 6 carrots
- 1 T flour for thickening (since my husband is gluten-free, I used a corn flour)
- 1-1/2 C red wine (I swapped out the beer for my husband)
- 1 C beef stock
- 1 t fresh thyme
Preheat the oven to 325 degrees F. Bring beef to room temperature and season liberally with salt and pepper.
In a large Dutch oven, cook bacon until it renders its fat. Add the onions and cook until softened and beginning to caramelize.
Add the beef and sear until browned on all side. Sprinkle the browned meat with flour. Add in the carrots. Pour in the red wine and beef stock. Stir in the fresh thyme and cover the pot. Bring the liquid to a boil, then move the Dutch oven to the oven. Braise for 2 hours. Spoon servings into individual bowls and serve immediately.