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Beef Carbonade with Ale
A Flemish braise of beef, onions and dark ale, sweet-sour with brown sugar and vinegar, topped with mustard croutons that crisp in the oven. Rich, deep and made for cold days.
- YieldServes 6
- Hands-on40 min
- Total3 h 31 min
- Difficulty
Ingredients
Stew
- 24 gall-purpose flour, seasoned with salt and pepper
- 1 kgbeef braising steak, trimmed, cut into 4 cm pieces
- 3 tbspolive oil, plus more if needed
- 2onions, thinly sliced
- 2carrots, peeled and sliced
- 1 tbsptomato paste
- 2 clovesgarlic, crushed
- 300 mlbrown ale
- 360 mlbeef stock
- 2 tspsoft brown sugar
- 1 tbspred wine vinegar
- 2 leavesbay leaf
- 1 sprigthyme
- 15 gflat-leaf parsley, roughly chopped, divided
- to tastesea salt and freshly ground black pepper
Mustard croutons
- 6 slicesFrench bread
- 1 clovegarlic, halved
- 1 tbspolive oil
- 1 tbspDijon mustard
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