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Carbonnade of Beef with Dijon Croutes
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In this old-fashioned beef stew, rich, dark gravy made with Guinness is seasoned with aromatic herbs and topped with a 'roof' of mustard-spread crusty French bread. Buy the braising steak freshly sliced from the Meat Service Counter.
Alternatively, cook the carbonnade covered, on the hob, for 1½ hours on a low heat, stirring every so often to avoid a crust developing on the bottom of the dish, and taking care not to let it boil. Finish in the oven as described in step 5.
To freeze, make to the end of step 4, allow to cool then freeze. Defrost in the fridge for 24 hours. Place the dish on the hob on a low heat and bring up to a simmer. Add the Dijon croutes and finish as directed in step 5.
This recipe was first published in January 2003.