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Beef Carbonnade

Beef Carbonnade

This French classic is one of our favourites. It's perfect for slow cooking too if you have a slow cooker. Just prepare the casserole as below and transfer it to your slow cooker dish. Put the lid on and switch the cooker on to the Low setting. Leave to cook for 10 hours before serving as above.

  • Prep Time


    Cooking Time

    3hours 10mins




What you'll need

  • 560g Simon Howie beef shin towers
  • 3tbsp vegetable oil
  • 4 large field or flat Mushrooms,peeled and thickly sliced
  • 2 onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 2tbsp plain flour
  • 1tbsp light brown sugar
  • 300ml (1/2pt) Newcaste brown ale
  • 300ml (1/2pt) beef stock
  • salt and ground black pepper
  • 1tbsp dijon mustard + extra to serve
  • 1 small baguette
  • 50g (2oz) unsalted butter
  • 2tbsp vegetable oil
  • 2tbsp freshly chopped parsley

Putting it all together

  1. Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the beef then cut into 2.5cm(1 inch) pieces. Heat the oil in a flameproof casserole dish and fry the beef and mushrooms, stirring, for 5 minutes until browned all over. Remove from the casserole dish using a slotted spoon and put on a heatproof plate.
  2. Reheat the casserole dish and fry the onion and garlic, stirring, for 5 minutes, then stir in the flour and sugar to make a paste. Gradually blend in the ale and stock.
  3. Return the beef and mushrooms to the dish, add plenty of seasoning and the mustard, bring to the boil, stirring, then put the lid on and place in the oven. Cook for about 3 hours until very tender.
  4. About 20 minutes before serving, prepare the topping. Slice the baguette into 1cm(1/2 inch) thick slices. Melt the butter with the oil in a large frying pan until bubbling and fry the bread, a few slices at a time for 3-4 minutes on each side until golden. Drain and keep warm.
  5. To serve, ladle the Carbonade into warmed heatproof serving dishes and top each with a slice of bread. Sprinkle with parsley and serve the remaining slices on the side and extra mustard to spread on the bread.
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