Carbonnade Of Beef - cooking recipe

Ingredients

1 1/2 lb. boneless rump
2 Tbsp. vegetable oil
1 c. baby pearl onions
2 Tbsp. plus 1 1/2 tsp. enriched all-purpose flour
12 fluid ounces dark beer
2 tsp. molasses
2 garlic cloves, crushed
1 tsp. salt
1/2 tsp. each: pepper and ground ginger
2 c. chunked carrots
1 c. fresh or frozen okra
1 tsp. lemon juice
chopped parsley (garnish)

Preparation

Cut beef into 1-inch cubes.
Place on rack in broiler pan and broil until rare.
In braising pot, heat oil until hot.
Add meat.
Sprinkle with flour and saute for about 2 minutes.
Combine next 6 ingredients and pour over meat and onions.
Simmer until liquid has reduced so it barely covers the meat and onions.
Cover tightly with aluminum foil and lid and simmer for 1 hour.
Add carrots and okra and simmer 1/2 hour longer.
Season with lemon juice.
Garnish as you serve.