Carbonade de Boeuf
Serves 6
Preparation Time: 30 minutes
Cooking Time: 3 hours
Ingredients:800g cubed Beef
330 ml Stout (I used Mackeson)
Large Spanish Onion, Sliced
4 turnips, peeled and cubed
2 medium parsnips, peeled and cubed
1 Beef Stock Cube
2 tbsp plain flour
Sea Salt
Freshly ground black pepper
400g can of chopped tomatoes
1 tbsp Worcester Sauce
AND THIS IS WHAT YOU DO.....
- Pre heat the oven to 200c / Gas 7.
- Put a couple of tbps olive oil into a heavy based pan and add all the meat.
- Slake over the flour and add seasoning and mix well over a high heat to seal.
- Add the onions and cook for 3-4 minutes and then add the rest of the vegetables, stirring well.
- Add the tin of tomatoes, Worcester Sauce and finally the beer.
- Mix well and when the mixture is bubbling, cover with a layer of tin foil and then place the lid firmly on top, scrunching up the sides of the foil to make good seal.
- Now transfer the pan to the oven for 30 minutes and then turn down the heat to about 180C / 170C Fan / Gas 5 and cook for a further 2 - 2 1/2 hours.
- Check the casserole about half an hour before the end of cooking time as more liquid may need to be added, but this casserole should not be too wet.
- Serve with creamy mashed potatoes and Spring Greens.