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Carbonnade of Beef with Wholegrain Mustard Croutes
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This traditional casserole made from British beef is cooked in rich, dark beer and topped with wholegrain mustard croutons.
Alternatively, cook the carbonnade covered, on the hob, for 1½hours on a low heat, stirring occasionally. Take care not to let it boil. Finish in the oven as described in step 4. To freeze, make to the end of step 3, allow to cool then freeze. Defrost in the fridge for 24 hours. Place the dish on the hob on a low heat and bring to a simmer. Add the croûtes and finish as directed in step 4.
Another bottle or two of Guinness Original® (500ml) would go down nicely here, but if you prefer wine, try the soft and fruity Monasterio de Santa Ana Monastrell, Jumilla, Spain.
Typical values per serving:
This recipe was first published in October 2004.
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