Beef Carbonnade

A community recipe by Miss B

Not tested or verified by Nigella.com

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Introduction

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!

Ingredients

Serves: 4

Metric Cups

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 millilitres beer (bitter or stout)
2 bay leaves
4 sprigs thyme

1 ounces butter
3 tablespoons oil
2⅕ pounds beef rump (lean, cubed)
4 onions (chopped)
1 clove garlic (crushed)
1 teaspoon brown sugar
1 tablespoon all-purpose flour
18 fluid ounces lager (bitter or stout)
2 bay leaves
4 sprigs thyme

Method

Beef Carbonnade is a community recipe submitted by Miss B and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 150C (300F/ Gas 2).

Melt the butter in a large saute pan with a tablespoon of oil.

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.

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.

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).

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.

Pour the liquid over the meat, cover and cook in the oven for 2.5-3 hours or until the meat is tender. Delish!

Preheat oven to 150C (300F/ Gas 2).

Melt the butter in a large saute pan with a tablespoon of oil.

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.

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.

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 lager, a little at a time (it tends to foam up).

Pour the liquid over the meat, cover and cook in the oven for 2.5-3 hours or until the meat is tender. Delish!