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Carbonnade de Boeuf

Serves: 4


3lb Stewing Steak
3-4 tablespoons beef dripping
3 large garlic cloves - crushed
1 lb Onions - chopped
1 tablespoon Sugar
4 tablespoons of flour
1 pint of Guiness
3 tablespoons of wine or tarragon vinegar
2-3 fl oz good beef stock
a scraping of nutmeg
Pinch of Cloves
A french loaf
Brown French mustard


You will need a large, fairly shallow casserole to allow plenty of surface area for the mustard coated slices of bread which are used to top this casserole towards the end of the cooking time.

1. Cut the meat into 2 inch cubes and brown all over in the dripping. Remove with a slotted spoon.
2. Add the sugar, onion and garlic. When soft and browning, blend in the flour, pour in the liquids and bring to simmering point.
3. Return the meat to the casserole, pushing it well down into the sauce and add the seasonings.
4. Cover tightly and cook at 150oC gas mark 2 for about 2 and a half hours.
5. Slice the bread and thickly spread with french mustard. Then use to cover the surface area of the casserole - allowing the bread to soak up the sauce. Return to oven for a further 15-20 mins without a lid