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Carbonnade of beef #2

Cooking meat in wine or beer, as in this beef stew, adds a succulent flavour.

ingredients

serves 4
Vegetable oil for frying
3/4 - 1 kg (1 1/2 - 2 lb) chuck steak, trimmed of fat and cut into large chunks
Flour for coating
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
4 celery stalks, scrubbed and chopped
2 large carrots, peeled and sliced
300 ml (1/2 pint) sweet stout
1 tsp spoon vinegar
1 bouquet garni
Freshly chopped parsley to finish

method

1. Heat 2 spoons of oil in a flameproof casserole. Coat the steak in flour seasoned with salt and pepper and put in the casserole.

2. Brown quickly on all sides over high heat. Remove the meat from the casserole with a slotted spoon and set aside. Add the vegetables to the casserole and cook for 5 minutes or until lightly coloured.

3. Return the meat to the casserole, stir in the Mackeson or sweet stout, vinegar and bouquet garni. Cover the casserole and transfer to a warm oven (160°C/325°F or Gas Mark 3).

4. Cook for 2 to 2 1/2 hours or until the meat is tender. Stir a little water into the casserole if it becomes dry during the cooking time.

5. Discard the bouquet garni and adjust the seasoning. Sprinkle with chopped parsley and serve with creamed potatoes and a seasonal green vegetable.

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