CARBONNADE À LA FLAMANDE
A beef stew made with beer.
Ingredients:
(Serves 4)
1tbsp Olive oil (or oil of your choice)
150g Smoked lardons
2 Onions (chopped)
4 Garlic cloves
1tsp Ground allspice
2 Sprigs of thyme
2 Bay leaves
750g Shin of beef (in approx. 4-5 cm cubes)
60g Butter
50g Plain flour
220ml Beef stock
440ml Dark ale
2tsp Wholegrain mustard
1tsp Dijon mustard
2tsp Soft dark brown sugar
Salt + pepper
Preheat the oven to 150ºC (130ºC fan).
In a large, heavy casserole dish, heat 1 tablespoon of oil over medium-high heat. Add beef and colour all over, follow with the lardons and cook for 5–10 minutes until slightly crisp, remove from the pan.
Add the chopped onion with bone marrow, reduce the heat to low, add butter and cook for 10 minutes, stirring occasionally, until softened.
Sprinkle over the flour and stir to combine, follow with the beer, stock, thyme and bay leaf stir well, then season with salt, pepper.
Add the coloured meat back to the pan, bring to a gentle boil, cover with a lid, and transfer to the oven.
Cook for 3 hours, until the meat is tender. Serve immediately or allow to cool, refrigerate, and reheat the next day for deeper flavour.
