Comfort food at its best, sirloin and onions slow-cooked in porter for a dark, roasty carbonnade. Recipe by Mark Stutrud, founder of Summit Brewing Company as discussed in our 12 Beers of Christmas 2020 video.

Ingredients

• Six-pack of Summit Great Northern Porter (or your favorite available porter)
• Flour, salt and pepper — to taste, for coating and browning sirloin
• 8 Tbsp butter
• 3 lbs sirloin, cut into in 1 -2 inch cubes
• 6-8 large white onions, peeled , halved, thinly sliced cross ways (the more, the merrier!)
• 3 bay leaves
• 3 sprigs fresh thyme
• 2 Tbsp apple cider vinegar
• 1/4 cup black currant preserves
• Egg noodles (optional but suggested, for serving)

Directions

Crack open a Summit Great Northern Porter to enjoy while doing prep work.

Shake sirloin cubes in bag with flour, salt and pepper.

Brown meat in 4-6 Tbsp of butter in a Dutch-oven, in stages.  Throw the browned cubes in a side bowl.

Add onions and remaining butter to sauté in the Dutch oven.

Pour in four cans of porter. (Drink the last one now or save for your meal.) Add three bay leaves and three springs of fresh thyme. Add beef back to the pot. 

Heat to a boil, then simmer slightly covered for 2 -3 hours.  Personally I like the onions to be totally deconstructed.

Just before killing the heat, add apple cider vinegar and black current preserves to pot and stir well.

Serve over egg noodles.