Beef Chiard – Chiard au Bœuf
A chiard is really a quick traditional Acadian dish sometimes called a “pot de chiard.” It loosely translates to “a mess of food”. It is often made from beef, but depending of the area it is sometimes made with bologna, hot dogs, or just plain potatoes and onions.
Makes 4 servings
1 Tbsp (15 mL) butter
1 lb (450 g) stewing beef, cut in 1/2-inch (1 cm) cubes
1 large onion, diced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
2 cups (500 mL) water
6 to 8 potatoes, peeled and sliced
2 to 3 carrots, diced
1 tsp (5 mL) herbes salées (see page xx)
In a heavy bottomed pot on high heat, melt butter and sauté beef cubes, onion, salt, and freshly ground pepper for 3 to 5 minutes or until beef is brown on all sides. Add water and simmer until tender, about 1 hour. Add potatoes and carrots and enough water to cover; add herbes salées. Bring to a boil, stir occasionally, then simmer until potatoes start to fall apart and there is very little water left.
Note: If substituting hot dogs or bologna for the beef, cook for only few minutes (instead of the hour required for beef) before adding the potatoes.