Beef Global Main course

Beef carbonnade with carrot stoemp

Preheat oven to 150C.

Put the flour in a large bowl and season. Coat the beef in the flour.

Heat half the butter and half the oil in a large casserole pan over a high heat. Brown the beef in batches then remove with a slotted spoon and set aside.

Reduce the heat to medium-low and add the remaining butter and oil. Add the onions and cook for 10 minutes, stirring, until softened. Stir in the puree, cook for 30 seconds, then stir in the bay leaves, mustard and sugar. Gradually add the beer, stirring constantly, then the stock.

Return the beef to the pan, season and bring to the boil. Cover and cook in the oven for 2 and a half hours, stirring halfway. Check seasoning and add parsley before serving.

To make the stoemp – cook the potatoes and carrots in a pan of salted water until tender. Drain and return the pan to the heat for a few minutes to dry off the vegetables. Add the butter and white pepper and mash coarsely. Add the milk and stir through with a wooden spoon. Check seasoning.

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