Beef Carbonnade
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Serves: 4
 
Ingredients
  • 400g of diced beef
  • 2 onions, diced
  • 2 carrots, peeled and sliced
  • 2 red peppers, deseeded and cut into 2cm chunks
  • 2 tbsp flour
  • 1 can (440ml) of beer- I used John Smiths
  • 1 tablespoon demerara sugar
  • 1 teaspoon Colman's English Mustard*
  • 1 teaspoon Maille Grainy Mustard*
  • 1 teaspoon Bacon Salt
  • 1 Knorr Rich Beef Stock Pot*
  • 1 good handful- about 12 springs- fresh thyme
Instructions
  1. Put beef in a large freezer bag with flour and plenty of seasoning. Shake until covered.
  2. Meanwhile heat up a frying pan with a little oil.
  3. Add the floured beef to the pan on a high heat and fry until browned.
  4. Remove beef and keep to one side.
  5. Reheat the pan with more oil and add the onion and carrot, cooking until browned.
  6. Add 1 tbsp flour to the pan and stir for one minute.
  7. Pour over the beer and mix well- bring to the boil and stir until thickened slightly.
  8. Add in sugar, stock pot, thyme and mustards, and mix well. Bring to the boil for 5 minutes.
  9. If you are using an oven-proof lidded pan, add the beef back into the pan and stir well.
  10. Alternately put the beef into a large lidded casserole and pour over the beer mix, stirring well.
  11. If using an AGA: put the grid shelf on the bottom of the Roasting Oven, slide on your lidded casserole and cook for 2.5 hours. Then take it out and stir in the red pepper. Stir and return to the AGA for an hour.
  12. If using a conventional oven, place on a low heat (140C) in the middle of the oven- in a lidded ovenproof dish- for about 2 hours. Remove, add pepper, stir through and return for a further half hour.
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2013/11/beef-carbonnade-mustard-damper-bread-dumplings/