Beef Carbonnade

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

A Belgian stew served with noodles.
 

Ingredients

  • 700 g/1 1/2 pound braising steak, cubed, discarding any fat or gristle
  • 60 ml/4 tablespoon plain (all-purpose) flour
  • Salt and freshly ground black pepper
  • 45 ml/3 tablespoon sunflower oil
  • 2 onions, sliced
  • 2 carrots, diced
  • 600 ml/1 pint /2 1/2 cups beef stock, made with 1 stock cube
  • A little gravy block or browning
  • 1 bay leaf
  • Jacket-baked potatoes and a green vegetable, to serve
  • Use a 330 ml can of brown ale or bitter beer and 250 ml/ 8 fluid ounces/1 cup beef stock, made with 1 stock cube, instead of the stock in the recipe
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Directions

  1. 1. Preheat the oven to 160°C/325°F/ gas mark 3.
  2. 2. Put the meat in a plastic bag with the flour and a little salt and pepper. Close tightly and shake well to coat.
  3. 3. Heat the oil in a flameproof casserole (Dutch oven) over a fairly high heat. Add the onions and carrots and fry (sauté), stirring, for 2 minutes, Remove from the pan with a draining spoon.
  4. 4. Add the beef and fry, stirring, until the owned on all sides.
  5. 5. Add any flour left in the bag and stir in with the onions and carrots.
  6. 6. Pour on the stock and bring to the boil, stirring.
  7. 7. Add a little gravy block or browning, a little more seasoning and the bay leaf.
  8. 8. Cover and cook in the oven for 2-2 1/2 hours until really tender.
  9. 9. Taste and re-season if necessary. Discard the bay leaf.
  10. 10. Serve with the jacket-baked potatoes and green vegetable.
  11. 11. To garnish the dish, cut eight slices off a French stick. Toast, then spread with butter or margarine and a little wholegrain mustard. Return to the grill (broiler) until the tops are bubbling and arrange around the top of the dish just before serving.