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Scotch Beef Carbonnade

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Scotch Beef Carbonnade is the perfect recipe for a warming, sophisticated midweek meal.

How to cook & Ingredients

20 minutes
Approximately 2 hours
Serves 4-6
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Ingredients 

675 g lean Scotch Beef PGI braising steak, cut into 1.25cm (1/2") cubes

3 tbsp flour, seasoned with black pepper and salt

1 tbsp oil

2 onions, peeled and sliced

1 clove garlic, crushed

1 tbsp tomato purée

1 tbsp English mustard

300 ml brown ale

300 ml stock

1 tsp brown sugar

1 bouquet garni

Black pepper

2 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

For the Garlic and Herb Croutons:

Half a French stick, sliced into 8

25 g butter or margarine

1-2 cloves garlic, crushed

1 tbsp fresh parsley, chopped

Cooking Method

  • Coat the beef in the seasoned flour. Heat the oil in an ovenproof casserole and brown the beef. Add the onions and garlic and cook for 2-3 minutes. Add all remaining ingredients. Bring to the boil, cover and cook in the preheated oven, for 1 ½ -2 hours.

    1
  • To make the garlic and herb croutons in a small bowl, mix the butter or margarine with the garlic and herbs. Lightly toast one side of the sliced bread. Spread the garlic and herb mixture on the other side and toast until golden.

    2
  • Serve the Carbonnade piled into a bowl with croutons and steamed cabbage.

    3

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Serving Suggestion

Serve the carbonnade piled into a bowl with croutons and steamed cabbage

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