Beef Comforting Main

Beef carbonnade

Name: Beef carbonnade
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: 2 tablespoons plain flour; 1kg beef chuck steak, cut into 3cm cubes; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 500g small white onions, halved if large; 250g button mushrooms; 1 tablespoon tomato paste; 2 bay leaves; 1 tablespoon mustard; 1 tablespoon brown sugar; 400ml beer (lager); 300ml beef stock or boiling water; 2 tablespoons flat-leaf parsley leaves, torn; Roasted potatoes, to serve

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Hearty winter dinners just got better with this traditional beef Belgium stew made with beer.

2 tablespoons plain flour
1kg beef chuck steak, cut into 3cm cubes
2 tablespoons unsalted butter
2 tablespoons olive oil
500g small white onions, halved if large
250g button mushrooms
1 tablespoon tomato paste
2 bay leaves
1 tablespoon mustard
1 tablespoon brown sugar
400ml beer (lager)
300ml beef stock or boiling water
2 tablespoons flat-leaf parsley leaves, torn
Roasted potatoes, to serve

Method

1.

Heat the oven to 150°C.
2.

In a large bowl, season the flour with salt and pepper, then coat beef lightly in the flour mixture.
3.

Heat half the butter and oil in a large frypan over high heat and brown meat all over, in batches, removing to a plate when browned.
4.

Add remaining butter and oil to pan, reduce heat to medium-low, then cook onions and mushrooms for 10 minutes or until soft. Add tomato paste, bay leaves, mustard, sugar and salt and pepper, and stir to combine.
5.

Gradually add the beer, stirring constantly, then stock or boiling water. Return beef to pan, bring to the boil, then transfer to an ovenproof casserole.
6.

Cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender. Scatter with parsley and serve with roast potatoes.