Beef carbonnade | Women's Weekly Food

Ingredients

• ¼ cup (35g) plain flour
• ¼ cup (60ml) olive oil
• 1.2 kg gravy beef, trimmed, cut into 3cm pieces
• 4 rindless bacon slices (260g), chopped coarsely
• 1 large brown onion (200g), sliced thinly
• 3 cloves garlic, crushed
• 1 teaspoon caraway seeds
• 1½ cups (375ml) Belgian-style beer
• 1 cup (250ml) beef stock
• ¼ cup (70g) tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 tablespoon fresh thyme leaves, extra
• 1 tablespoon small tarragon leaves, extra