Total Steps
9
Ingredients
14
Tools Needed
4
Ingredients
- 1 tablespoon parsley, chopped
- 1 tablespoon cornflour
- 2 cups mushrooms
- 3 slices bacon
- 3 medium onions
- 1 cup beer
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons butter
- salt
- pepper
- 1 kg beef topside
- baby carrots(optional)
- potatoes(optional)
Instructions
Step 1
Peel and cut onions into 3cm squares.
Step 2
Cut bacon into 3cm squares.
Step 3
Slice mushrooms.
Step 4
Cut beef into 3cm cubes and season with salt and pepper.
Step 5
Heat butter in a heavy frypan. Sauté beef over high heat in 2 or 3 batches until browned, preventing overcrowding. Transfer the browned beef to a casserole dish.
Step 6
Add onions, bacon, and mushrooms to the frypan and cook gently for 3 minutes to soften. Add wine, beer, and beef stock, bring to a boil, and then pour over the beef in the casserole dish.
Step 7
Cover the casserole dish and cook in an oven at 180C/350F for 1 1/2 to 2 hours, or until the beef is tender.
Step 8
Pour the liquid from the casserole dish into a separate pan. Bring the liquid to a boil and thicken with cornflour dissolved in a little cold water. Stir in the chopped parsley and then pour the thickened sauce back over the beef.
Step 9
Serve the Beef Carbonade with baby carrots and potatoes.