Ingredients

• 500 g beef (chuck cut into 5mm thick slices)
• 4 bacon, cut into cubes (thick slices)
• 3 onions, roughly diced (mirepoix)
• 3 garlic cloves
• 1 bouquet garni (bay leaf, parsley, thyme)
• 1 (1/2 pint) bottle of belgian strong brown ale, Beer
• 1/2 liter beef stock
• 2 tablespoons red wine vinegar
• 20 g butter
• 2 tablespoons olive oil
• 7 -8 slices French bread, baguette
• 2 -3 tablespoons brown sugar
• Dijon mustard
• salt
• pepper

Instructions

1. Preheat the oven to 170C, 340F, gas mark 3.

2. Make sure the pieces of beef are thoroughly dry, using paper towels.

3. In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.

4. Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.

5. Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.

6. Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.

7. Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.

8. Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.

9. Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.

10. Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.

11. When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.

12. In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.