SERVES 6. HANDS-ON TIME 20 MIN,
Make the carbonnade up to 2 days in advance, then cover and chill. Or freeze for up to 3 months in an airtight container, then defrost fully overnight in the fridge. To serve, reheat on the hob until piping hot.
• Olive oil for frying
• 250g British outdoor-bred bacon lardons
• 2 onions, sliced
• 1kg British chuck steak, trimmed, cut into 3-4cm chunks (see tips)
• 3 tbsp plain flour
• 2 fat garlic cloves, crushed
• 1 tbsp tomato purée
• 1 tbsp dijon mustard, plus extra to serve
• 1 x 330ml bottle Belgian beer (see tips)
• 400-500ml beef stock
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp dark brown sugar
• Skinny oven fries and/or crusty bread to serve
1Heattheovento150°C/130°Cfan/gas2.Heatasplashofoliveoilinahob-proofcasserole(withalid)andfrythelardonsforafewminutesuntilstartingtocrispandreleasetheiroil.Addtheslicedonionsandstirtocoat,thenfrygentlyfor10minutesuntilsoftened.
2Meanwhile,heatasplashmoreoilinalargefryingpan.Workinginbatches,brownthebeefallover,thensetasideonaplate(seetips).Stirtheflourintotheonions,thenaddthebeefandanyjuices,thegarlic,tomatopurée,mustard,beer,400mlstock(addalittlemoreifthemeatisn’tcovered),herbsandsugar.Bringuptoasimmer,thencoverwiththelidandcookintheovenfor2½-3hoursuntilthemeatistender.
2Removethebayleavesandthyme,thenservewithextramustard,friesand/orcrustybreadformoppingupthegravy.