Scotch Beef Carbonnade

This was quite a hearty meal and was quite rich tasting.  It said to make the Garlic and Herb Croutons to serve with it, but I had some Garlic Focaccia and served it with that instead.  Not needed to be served with a side dish, just a bowl of this was fine.  (Though you do need bread or croutons etc.,)

*Taken from 'Hello' Magazine, Middle East edition*

Ingredients

700g lean Scotch Beef braising steak, cut into 1cm cubes

50g flour, seasoned with black pepper

1 tbs olive oil

2 onions, peeled and sliced

1 glove garlic, crushed

1 tbs tomato puree (I used tomato paste)

1 tsp English Mustard

300ml stock

1 tsp brown sugar

1 bouquet garni

Freshly ground black pepper

2 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

For the garlic and herb croutons

25g butter

1-2 cloves garlic, crushed

1 tbs fresh parsley, chopped

1/2 French Stick, sliced into 8 even chunks

Method

Preheat the oven to 170C.  Toss the beef in the seasoned flour and shake off any excess.  Heat the oil in an ovenproof casserole, add the beef and cook to brown all over.  Add the onions and crushed garlic to the casserole and cook for 2-3 minutes, then add the remaining ingredients and bring to the boil.  Cover, transfer to the preheated oven and cook for 1 1/2 to 2 hours.

Just before it is ready to serve, make the croutons.  Mix the butter together with the garlic and parsley.

Lightly toast one side of the sliced bread, then spread the garlic and parsley mixture on the other side and toast until golden.

Serve the carbonnade piled into warm bowls with two croutons on the side.

Serves 4