Skip to main content

SRC Fall Dishes Reveal: Pot Roast Carbonnade


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.


Though this event can be cross-group, this month I was assigned to Julie at Little Bit of Everything who is in my SRC group. I was excited to show her a little bit of love this month.

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 SoupPotato, Fennel, Leek SoupPotato 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

Ingredients

  • 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

Procedure
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.

Comments

  1. Stews and soups are definitely the perfect fall meal. This version sounds wonderful.

    ReplyDelete
  2. Thanks for the shout out. Perfect fall recipe, so hearty. Although we haven't had much fall here. Happy Halloween.

    ReplyDelete
  3. Anytime you add bacon to the equation, I'm there. This sounds great.

    ReplyDelete
  4. This looks wonderful. Perfect for a cold Halloween/Fall night.

    ReplyDelete
  5. I think I may make this tonight! Sounds wonderful! Great pick.

    ReplyDelete
  6. what a great dish! it sounds so hearty & filling.

    ReplyDelete
  7. This is such a hearty and delicious dish for a cool fall evening. Nice SRC pick!

    ReplyDelete
  8. I had pot roast last night and now I'm sad I didn't think to add bacon.

    ReplyDelete
  9. Just reading this post makes me fill warm inside. What a great comfort food for Fall.

    ReplyDelete
  10. Great fall recipe - now that the barbecue is put away I can make comfort food again.

    ReplyDelete
  11. Delicious! I'm planning to make pot roast tonight. Yum!

    ReplyDelete
  12. What a delicious looking recipe! This looks amazing! Traci, BurntApple.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir