Low Fat Beef Carbonnade recipe
information
370 Calories per serving
ingredients
1 lb 4oz (600 g) stewing beef, e.g. chuck steak
2 teaspoons vegetable oil
1 clove garlic, chopped
2 onions, sliced
1 tablespoon flour
1/2 teaspoon mixed herbs
1 tablespoon vinegar
1/2 pint (300 ml) brown ale
1/2 pint (300 ml) beef stock
4 x 1/2 oz (15 g) slices French bread
approximately 2 teaspoons dijon mustard
2 teaspoons vegetable oil
1 clove garlic, chopped
2 onions, sliced
1 tablespoon flour
1/2 teaspoon mixed herbs
1 tablespoon vinegar
1/2 pint (300 ml) brown ale
1/2 pint (300 ml) beef stock
4 x 1/2 oz (15 g) slices French bread
approximately 2 teaspoons dijon mustard
method
1. Lay the beef on a rack under a hot grill and cook, turning once, for 6 - 8 minutes until brown.
2. Allow to cool, then cut into 1 1/2-inch (4-cm) cubes.
3. Heat the oil in an ovenproof casserole, add the garlic and onion and stir-fry for 3 - 4 minutes.
4. Add the flour to the casserole, stir over a moderate heat for a minute, then stir in the beef, herbs, vinegar, brown ale and stock.
5. Bring to the boil, stirring all the time. Cover the casserole and transfer to a preheated oven, Gas Mark 3, 160°C, 325°F for 2 hours.
6. Spread the four slices of French bread thickly with mustard and lay on top of the beef, pushing the bread into the gravy using the back of a tablespoon.
7. Return the carbonnade, uncovered, to the oven for a further 40 minutes until the bread is slightly crisp.
2. Allow to cool, then cut into 1 1/2-inch (4-cm) cubes.
3. Heat the oil in an ovenproof casserole, add the garlic and onion and stir-fry for 3 - 4 minutes.
4. Add the flour to the casserole, stir over a moderate heat for a minute, then stir in the beef, herbs, vinegar, brown ale and stock.
5. Bring to the boil, stirring all the time. Cover the casserole and transfer to a preheated oven, Gas Mark 3, 160°C, 325°F for 2 hours.
6. Spread the four slices of French bread thickly with mustard and lay on top of the beef, pushing the bread into the gravy using the back of a tablespoon.
7. Return the carbonnade, uncovered, to the oven for a further 40 minutes until the bread is slightly crisp.
serving amount
serves 4
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