- 1¼kg stewing beef, cut into 4cm cubes
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 400ml Trappist ale such as Leffe or Chimay, or other dark ale
- 3 garlic clove, lightly crushed
- 2 bay leaf
- 3 tbsp plain flour, seasoned with salt and pepper
- 2-3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g diced pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 2 carrot, sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tbsp tomato purée
- 350ml beef stock
- 1 bouquet garni (a small bunch of thyme, parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- a handful of parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.