Scotch Beef Carbonnade with Garlic and Herb Croutons
675 g (1 1/2 lb) lean beef braising steak, cut into 1.25cm (1/2 ") cubes
45 ml (3 tbsp) flour, seasoned with black pepper
15 ml (1 tbsp) oil
2 onions, peeled and sliced
1 clove garlic, crushed
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) English mustard
300 ml (1/2 pt) Guinness or dark ale
300 ml (1/2 pt) stock
5 ml (1 tsp) brown sugar
1 bouquet garni
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
Half a baguette, sliced into 8
25 g (1 oz) butter or margarine
1 - 2 cloves garlic, crushed
15 ml (1 tbsp) fresh parsley, chopped
Temperature: Gas mark 3, 170C, 325F
- Coat the beef in the seasoned flour. Heat 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 a preheated oven for 1 1/2-2 hours.
- 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.
Serve carbonnade piled into a bowl with croutons and a wedge of steamed cabbage.