Carbonnade of Beef

15 minutes
1 3/4 hours


  • 1 ½ lb braising steak, trimmed and cut into 2" slices
  • 1 tbsp flour
  • Salt and freshly-ground black pepper
  • 2oz streaky bacon, rinded and diced
  • 2oz butter
  • 1 tbsp oil
  • 2 large onions, peeled and thinly sliced
  • ½ pint brown ale or Guinness
  • ½ pint beef stock
  • 1 tsp French Mustard (leave out if using on bread)
  • Bouquet garni
  • Chopped parsley
  • 8 slices French bread
  • 4 tsp French mustard


  1. Toss steak in seasoned flour.
  2. Brown bacon in butter and oil.
  3. saute onions in a frying pan, then brown the beef on both sides, and place in a casserole with the onions.
  4. Sprinkle remaining flour in the pan. Add ale, stck, and scrape juices from pan.
  5. Add to casserole with seasoning. Cook, covered, for 1 1/2 hours or until tender, in the oven at 180°c, 350°F, gas mark 4.
  6. Remove bouquet garnet. Taste and adjust seasoning and consistency if desired.
  7. Place French bread, spread with mustard, on the top. Cook uncovered for a further 15-20 minutes. Garnish with parsley.

30-35 minutes at 180°c to reheat.