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Carbonade of Beef

1 kg chuck or round steak
2 onions, sliced
1 clove garlic, crushed
2 tablespoons flour
1 cup beef stock
1 cup beer
bouquet garni
salt and pepper
pinch nutmeg
1 teaspoon vinegar
pinch sugar
1 x 425 g can new potatoes
1 teaspoon chopped parsley

Cut the meat into 4 cm cubes. Heat the oil and quickly brown the meat, adding small portions at a time. Add onions and garlic and cook until lightly browned. Sprinkle in flour and allow to brown. Pour in stock and beer and then seasonings. Bring to the boil over a high gas flame, then lower to simmer position. Cook for 1¼ hours. Remove bouquet garni then place potatoes around top of beef and cook for a further 15-20 minutes. Serve garnished with chopped parsley.

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