Beef Carbonade

Name: Beef Carbonade
Ingredients: 4 tablespoons olive oil; 2 pounds beef stew meat trimmed and cubed; 1 pound pearl onions peeled and trimmed; 2 1/2 cups beef stock rich; 3 tablespoons flour; 1 tablespoon ground mustard; 2 cups brown ale; 1/4 cup tomato paste; 2 bay leaves; 10 slices french bread; 1/4 cup coarse grain mustard; 4 tablespoons olive oil to drizzle; chopped parsley to garnish; carrots; broccoli

15 ingredients

4 steps

Ingredients

4 tablespoons olive oil
2 pounds beef stew meat trimmed and cubed
1 pound pearl onions peeled and trimmed
2 1/2 cups beef stock rich
3 tablespoons flour
1 tablespoon ground mustard
2 cups brown ale
1/4 cup tomato paste
2 bay leaves
10 slices french bread
1/4 cup coarse grain mustard
4 tablespoons olive oil to drizzle
chopped parsley to garnish
carrots
broccoli

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.