Beef Carbonnade
- Prep Time: 20
- Cook Time: 120-180
- Total Time: 0 hours
- Yield: 4
- Category: Beef & Veal; Main Ingredient; Mains; Meals and Courses
Description
A simple, yet tasteful meaty dish, perfect for any dinner!
Ingredients
1kg stewing beef
1 bottle Darling Native Ale
3 cloves of garlic, lightly crushed
2 bay leaves
3 Tbsp seasoned flour
6 Tbsp vegetable oil
100g streaky bacon, diced
2 large onions, sliced
1 Tbsp brown sugar
1 ½ C (375ml) beef stock
2 sprigs fresh thyme
1 tsp black peppercorns
Chopped parsley and boiled potatoes, to serve
Instructions
Cut the beef into bite-sized chunks. Place in a non-reactive bowl with the ale, garlic and bay leaves. Cover and marinade overnight.
Heat the oven to 160C. Heat half of the oil in a heavy bottomed saucepan, preferably one that can be transferred to the oven. Pat the meat dry on paper towels and dust with seasoned flour. Reserve the marinade liquid. Brown the meat in the oil in batches. Remove from the saucepan.
Add the rest of the oil and brown the sliced onions. Add the brown sugar and allow to caramelise slightly. Return the meat to the saucepan. Add the reserved marinade, garlic cloves, bay leaves, stock, thyme and peppercorns. Cover and place in the oven for 2-2.5 hours, until the meat is soft. Check every hour to ensure the liquid has not cooked away. Add some water or another splash of ale, if necessary.
Garnish with chopped parsley and serve with boiled, buttered potatoes.
