Main Meal Recipes > Beef Carbonnade

This recipe is part of the November 2009 Recipes Menu

Starter - Turnip Soup
Main Course - Beef Carbonnade
Dessert - Lemon Rice Pudding with Lemon Curd

How to make Beef Carbonnade:
A rich, succulent beef and beer casserole with a novel topping of buttered bread and savoury mustard baked until crisp. Serves 2.


Beef Carbonnade
1oz butter
1lb braising steak
1 tablespoon flour
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1/2 pint beer (Guinness works well)
1/2 pint beef stock
1 bouquet garni
salt and pepper
pinch ground nutmeg
1/2 teaspoon sugar
3-4 slices white bread, crusts removed
French mustard
butter for spreading
(see measure conversions for more information)


- Melt the butter in a frying pan.
- Fry the meat until just browned.
- Remove the meat from the pan with a slotted spoon and put the meat on a plate.
- Fry the onion in the fat and juices in the pan for 5 minutes.
- Add the flour and stir well.
- Add the garlic, stock and Guinness.
- Bring to the boil stirring.
- Add bouquet garni, salt, pepper and nutmeg.
- Add the meat.
- Transfer to a lidded oven-proof casserole.
- Cook in the oven at 170 degrees C. for 2 hours or until the meat is tender.
- Remove from the oven.
- Spread the bread with butter and French mustard.
- Place the bread on top of the meat and press down well.
- Return casserole to the oven without the lid and cook until the bread is browned and crisp.
- Serve with vegetables of choice.