Carbonnade Of Beef Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 30 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Vegetable oil - 1 x 15 ml spoon/1 tablespoon | ||
| Chuck steak - 675 g/1 1/2 lb, trimmed of fat and cut into cubes | ||
| Onion | 1 Medium, peeled | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour - 1 x 15 ml spoon/1 tablespoon | ||
| Brown ale - 300 ml/1/2 pint | ||
| Beef Stock | 300 Milliliter | |
| Vinegar - 1 x 5 ml spoon/1 teaspoon | ||
| Salt | To Taste | |
| Ground black pepper | 1 | |
| French bread | 6 (To finish:) | |
| French mustard - a little prepared | ||
Directions
GETTING READY
1. Preheat oven moderately to 160°C/325°F or Gas Mark 3.
MAKING
2. In a flameproof casserole dish, heat the oil and fry beef briskly until browned on all sides.
3. With a slotted spoon, remove from the casserole and fry onion and garlic gently until soft.
4. Cook for 2 minutes, stirring in flour and then gradually stir in the brown ale (beer) and stock.
5. Return the beef to the casserole, then add the vinegar and salt and pepper to taste.
6. With cover cook in the preheated moderate oven for 2 to 2 1/2 hours or until the meat is tender.
FINALIZING
7. If you wish to freeze the dish, do so at this stage. Cool the dish and pour into a rigid container. Seal, label and freeze.
SERVING
8. Serve the dish (regular recipe).
9. To serve the frozen dish, thaw at room temperature for 4 hours. Reheat gently on top of the stove, stirring occasionally.
10. Serve as indicated in step 8.
1. Preheat oven moderately to 160°C/325°F or Gas Mark 3.
MAKING
2. In a flameproof casserole dish, heat the oil and fry beef briskly until browned on all sides.
3. With a slotted spoon, remove from the casserole and fry onion and garlic gently until soft.
4. Cook for 2 minutes, stirring in flour and then gradually stir in the brown ale (beer) and stock.
5. Return the beef to the casserole, then add the vinegar and salt and pepper to taste.
6. With cover cook in the preheated moderate oven for 2 to 2 1/2 hours or until the meat is tender.
FINALIZING
7. If you wish to freeze the dish, do so at this stage. Cool the dish and pour into a rigid container. Seal, label and freeze.
SERVING
8. Serve the dish (regular recipe).
9. To serve the frozen dish, thaw at room temperature for 4 hours. Reheat gently on top of the stove, stirring occasionally.
10. Serve as indicated in step 8.
Chef
