Marmite carbonnade

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1. Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
2. Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
3. Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.

Know-how

Mushroom ketchup, a traditional condiment in use since Victorian times, adds an earthy richness to sauces, stews and soups. Geo Watkins is the most common brand - find it in the sauces section of most supermarkets for £1.09/170ml bottle.

PER SERVING

520 kcalories, protein 44g, carbohydrate 24g, fat 27 g, saturated fat 13g, fibre 2g, salt 1.3 g

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• Jane Appleton oxon

  09 May 2009

  Jane Appleton oxon rated and commented on this recipe

  

  Made this for friends for a dinner party- really easy and very tasty. Never used mushroom ketchup before but now i have found it, use a splash of it in most beef dishes.

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Ingredients

• 85g unsalted butter , plus extra for spreading
• 4 onions , halved and sliced
• 3 garlic cloves , peeled and smashed
• 1.5kg stewing steak , cut into large cubes
• 850ml beef stock
• 1½ tbsp plain flour
• 400ml can Guinness
• about 10 thyme sprigs, tied into a bunch
• 2 bay leaves
• 1 tbsp light muscovado sugar
• 2 tsp red wine vinegar
• 2-4 tbsp mushroom ketchup (optional, see Know-how, below)
• 1 celery heart, trimmed and sliced
• about 2 tsp Marmite
• about 25 thin slices French bread (about ¾ baguette - day-old is fine)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook min 2 hrs 10 mins

Can be frozen without toasts

Ingredients

• 85g unsalted butter , plus extra for spreading
• 4 onions , halved and sliced
• 3 garlic cloves , peeled and smashed
• 1.5kg stewing steak , cut into large cubes
• 850ml beef stock
• 1½ tbsp plain flour
• 400ml can Guinness
• about 10 thyme sprigs, tied into a bunch
• 2 bay leaves
• 1 tbsp light muscovado sugar
• 2 tsp red wine vinegar
• 2-4 tbsp mushroom ketchup (optional, see Know-how, below)
• 1 celery heart, trimmed and sliced
• about 2 tsp Marmite
• about 25 thin slices French bread (about ¾ baguette - day-old is fine)

PER SERVING

520 kcalories, protein 44g, carbohydrate 24g, fat 27 g, saturated fat 13g, fibre 2g, salt 1.3 g

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