Beef Carbonade

Name: Beef Carbonade
Ingredients: 4 tbsp olive oil; 2 lbs beef stew meat, trimmed and cubed; 1 lb pearl onions, peeled and trimmed; 2 1/2 cups rich beef stock; 3 tbsp flour; 1 tbsp ground mustard; 2 cups brown ale; 1/4 cup tomato paste; 2 None bay leaves; 8-10 slices French bread; 1/4 cup coarse grain mustard; 3-4 tbsp olive oil, to drizzle; None None Chopped parsley, to garnish; None None Carrots and broccoli, to serve

14 ingredients

4 steps

Ingredients

4 tbsp olive oil
2 lbs beef stew meat, trimmed and cubed
1 lb pearl onions, peeled and trimmed
2 1/2 cups rich beef stock
3 tbsp flour
1 tbsp ground mustard
2 cups brown ale
1/4 cup tomato paste
2 None bay leaves
8-10 slices French bread
1/4 cup coarse grain mustard
3-4 tbsp olive oil, to drizzle
None None Chopped parsley, to garnish
None None Carrots and broccoli, to serve

Directions

1

Preheat the oven to 325°F. Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook the beef, in batches, for 5-6 mins until browned all over. Remove from pan using a slotted spoon; set aside.
2

Add 1 tbsp oil to the pan. Add the onions and cook, stirring, for 6-7 mins until golden brown and beginning to soften. Remove the onions from the pan using a slotted spoon and set aside with the meat.
3

Add 2 tbsp stock to the pan juices. Add flour and ground mustard. Cook, stirring, for 30 seconds. Remove from heat. Add remaining stock a little at a time, stirring well between each addition. Add ale, tomato paste and bay leaves. Bring to a boil, stirring until thickened. Return meat and onions to pan. Cover.
4

Transfer to the oven. Cook for 1 1/2-2 hours until meat is tender. Spread bread with mustard. Place on top of the meat. Drizzle with remaining 1 tbsp oil. Return to oven, uncovered, for 25 mins. Garnish with parsley. Serve with broccoli and carrots.