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BEEF CARBONNADE

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Serves: 4

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This recipe from the book "french food" (Murdoch books) is a delightful easy but comforting dish for a night in or a frosty sunday lunch. Serve it with some crusty french stick and butter!

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Ingredients

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  • 30 grams butter
  • 3 tablespoons oil
  • 1 kilogram beef rump (lean, cubed)
  • 4 onions (chopped)
  • 1 clove garlic (crushed)
  • 1 teaspoon brown sugar
  • 1 tablespoon plain flour
  • 500 ml beer (bitter or stout)
  • 2 bay leaves
  • 4 sprigs thyme

Method

  1. Preheat oven to 150C (300F/ Gas 2).
  2. Melt the butter in a large saute pan with a tablespoon of oil.
  3. Brown the meat in batches over high heat then lift out onto a plate. Add another tablespoon of oil to the pan and add the onion.
  4. Cook over moderate heat for 10 minutes, then add the garlic and sugar and cook for another 5 minutes, adding more oil if necessary. Lift out the onion onto a second plate/bowl.
  5. Reduce the heat to low and pour in any juices that have drained from the browned meat, then stir in the flour. Remove from the heat and stir in the beer, a little at a time (it tends to foam up).
  6. Return to the heat and let the mixture gently simmer and thicken. Season with salt and pepper. Layer the meat and onion in a casserole dish, tucking the bay leaves and sprigs of thyme between the layers and seasoning with salt and pepper as you go.
  7. Pour the liquid over the meat, cover and cook in the oven for 2.5-3 hours or until the meat is tender. Delish!

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