Review of last recipe - Alas, no photo because it was a complete disaster.  First of all, though I don't know if this added to the poor outcome, I couldn't find amaretti cookies, so substituted graham crackers (10 of them thinking that 1/2 cookie was about the size of the amaretti).  There was a good deal of filling left over, so perhaps my graham cracker count was off, and my crust took too much space.  I had never made cheesecake before, and I kept it in for the full 90 minutes, and it appeared set.  I let it cool, but perhaps, not cool enough, and when I inverted it, the bottom cracked. After refrigerating it and trying to re-invert it upright, the top stuck to the platter.  Maybe I just didn't understand the directions, and in retrospect, would have just removed it from the pan using the parchment paper, and not flipped it over (twice).  It does taste good, so I salvaged what I could.  Unfortunately, none will accompany me to work tomorrow.

TODAY'S RECIPE - BEEF CARBONNADE WITH FRESH GINGER

Serves 4

6 medium onions
3 tbsp vegetable oil
1 tbsp sugar

2 1/2 tbsp flour
1 1/4 cups beer
1 cup beef broth
1 tsp dried thyme
bouquet garni (1 sprig parsley, leafy tops of 2 celery stalks and 1 bay leaf)
1 1/2" fresh ginger, peeled and finely minced
2 1/4 lbs boneless beef chuck/stew meat
1 tsp salt
freshly ground pepper

1 1/2 tbsp red wine vinegar
buttered noodles

Slice onions. Heat oil in heavy 3 qt saucepan over medium-low heat.  Add onions and cover; cooking until soft, stirring occasionally; about 15 minutes.  Stir in sugar.  Increase heat to medium and cook uncovered until onions are golden, stirring frequently, about 30 more minutes.

Add flour and stir 2 minutes.  Add beer, broth, thyme and bouquet garni.  Simmer until liquid thickens, stirring occasionally; 10 minutes.  Set aside.

Position rack in center of oven and then preheat to 350 degrees.

Add finely minced ginger to the onion mixture.  Season both sides of the meat with salt and pepper.  Spoon 1/3 of the onion mixture into 3 qt baking dish.  Add half of the meat, then continue layering, ending with onion mixture.  Cover and bake until tender; about 2 hours.

Discard bouquet garni.  Stir in vinegar.  Adjust seasoning. 

Serve carbonnade immediately with buttered noodles.