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Carbonnade of Beef
A rich beef stew cooked in dark beer.
Ingredients
- cooking oil spray
- 500 grams lean braising steak trimmed and cut into 6 x 5 cm mini steaks (I just cut it into 1 inch cubes)
- 1 tablespoon olive oil
- 2 large onions sliced
- 2 cloves garlic crushed
- 300 grams carrots sliced
- 1 teaspoon brown sugar
- 1 tablespoon plain flour
- 500 millilitres stout or other dark beer
- 1 beef stock cube crumbled
- 1 tablespoon tomato puree
- 1 bay leaf
- salt and pepper
- 1 tablespoon chopped fresh parsley to garnish
Instructions
- Spray a large, shallow non-stick frying pan with a little cooking oil, heat until hot and brown the meat on all sides, then transfer it to a casserole dish.
- Add the olive oil to the pan and saute the onions over medium heat for about 10 minutes, or until they begin to soften. Add the garlic and sugar to the pan, stir well, reduce the heat to medium-low and cook for another 10 minutes or until the onions start to caramelise.
- Stir in the flour and cook for 1 minute, then add the stout, stock cube and tomato puree, stir well and bring to a simmer.
- Transfer the onion mixture to the casserole dish and mix with the beef. Add the bay leaf and plenty of seasoning, cover, and cook in a preheated oven, 170C for 2 hours.
- Check the seasoning, remove the bay leaf and serve garnished with the parsley.
Notes
Serving suggestion: mashed potatoes, dark green cabbage, and carrots are delicious beef.
Nutrition
Calories: 415kcalCarbohydrates: 20gProtein: 28gFat: 22gSaturated Fat: 8gCholesterol: 76mgSodium: 397mgPotassium: 730mgFiber: 3gSugar: 7gVitamin A: 12693IUVitamin C: 11mgCalcium: 54mgIron: 3mg