Carbonnades - a French beef stew cooked with beer.
Carrageen / Carraghen Moss - an edible seaweed; Irish moss.
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carbonnade: A meat dish, stewed in beer
carte du jour: Menu of the day
cartouche: Round cover of greaseproof paper ...
Beef Carbonnade
675g chuck or braising steak
50 g thick cut bacon, diced
250ml brown ale
150ml beef stock
2 onions, peeled and sliced
100g button mushrooms
2 cloves of garlic, crushed
4 carrots, washed, scraped and cut into sticks ...
carbonnade: braised beef stew with beer and onions
cardon: large, celery-like vegetable in artichoke family
carré d'agneau: rack or loin of lamb ...
Carbonnade (Fr.): braised beef stew prepared with beer and onions; specialty of the North; also refers to a cut of beef. In Holland it refers to a pork chop.
carbonnade a la flamande ( Bell ) A beef stew from Flanders flavored
with bacon, onions, and a little brown sugar, and simmered in beer.
The term carbonnade originally referred to meat cooked over charcoal.
carciofo (It.) Artichoke.
Carbonnade A rich, robust stew made with stripped beef, browned onions, full-bodied red wine, and stirred salt. Best accompanied by steaming hot polenta.
Types of casserole include ragout, hotpot, cassoulet and carbonnade. A distinction may be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a hob), ...
Types of casserole include moussaka, ragout, cassoulet, hotpot, lasagne, tajine, shepherd's pie, and carbonnade. Casseroles may be cooked covered or uncovered. Casseroling is done in an oven to bake where heat circulates all around the cooking vessel.
 See also: Onion, Wine, Flour, Beef, Vegetable
  
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