Debora Robertson Beef Stew Recipe | Carbonnade de Boeuf

Name: Debora Robertson Beef Stew Recipe | Carbonnade de Boeuf
Ingredients: 1.8kg beef shoulder or chuck steak, cut into 3cm cubes; salt and freshly ground black pepper; 2 tbsp sunflower oil; 40g unsalted butter, plus a little more for frying the pain d’épice; 300g smoked lardons, cut into 1.5–2cm cubes; Ideally 4 (about 800g) onions, halved and cut into thin slices; 1 bay leaf; 3 (about 400g) carrots, cut on the slant into 5cm pieces; 1 tbsp light muscovado sugar; 1 1/4 l beer, ideally a Belgian beer such as Chimay Gold or Red, or Leffe Blonde; 4 tbsp cider vinegar; 1 bouquet garni, comprising 1 bay leaf, a few fresh parsley stalks and 2 sprigs of fresh thyme tied together with kitchen string; 2 whole cloves, or ¼ teaspoon ground cloves; 2 tbsp Dijon mustard (optional); About 5–6 thick slices of pain d’épice or not-too-fiery gingerbread, depending on the size of your pan, plus one extra slice; A generous handful of (about 15g) fresh parsley leaves and fine stalks, roughly chopped

thehappyfoodie.co.uk

This hearty French beef stew is the very definition of comfort food; perfect for chilly evenings. Serve with potatoes cooked to your liking.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

1.8kg beef shoulder or chuck steak, cut into 3cm cubes
salt and freshly ground black pepper
2 tbsp sunflower oil
40g unsalted butter, plus a little more for frying the pain d’épice
300g smoked lardons, cut into 1.5–2cm cubes
Ideally 4 (about 800g) onions, halved and cut into thin slices
1 bay leaf
3 (about 400g) carrots, cut on the slant into 5cm pieces
1 tbsp light muscovado sugar
1 1/4 l beer, ideally a Belgian beer such as Chimay Gold or Red, or Leffe Blonde
4 tbsp cider vinegar
1 bouquet garni, comprising 1 bay leaf, a few fresh parsley stalks and 2 sprigs of fresh thyme tied together with kitchen string
2 whole cloves, or ¼ teaspoon ground cloves
2 tbsp Dijon mustard (optional)
About 5–6 thick slices of pain d’épice or not-too-fiery gingerbread, depending on the size of your pan, plus one extra slice
A generous handful of (about 15g) fresh parsley leaves and fine stalks, roughly chopped