Featured Recipe: Carbonnade

Ingredients

750g stewing steak

300ml Dubbel

2 bay leaves

3 garlic cloves

2-3 tbsp seasoned plain flour

250g diced pancetta

2 onions

1 leek

1 tbsp tomato puree

250ml beef stock

Thyme

Method

1. Marinade the meat overnight, in the fridge, with the Dubbel, garlic, bay leaves and thyme.
2. When ready to begin cooking, remove beef from the marinade and pat dry. Set the marinade to one side.
3. In around 3 batches coat the beef in the seasoned flour and add to a hot oiled casserole pan, cooking until golden brown, once cooked removed with a slotted spoon and cook the next batch. More oil may need to be added, and the bottom of the pan will gain burnt black bits.
4. Reducing the heat, add the pancetta to the pan and fry until cooked, around 6-7 mins, remove and set aside.
5. Add leeks, and onions to the pan and fry for around 12 minutes, then add the tomato puree and fry for a further 5 minutes.
6. Return the beef to the pan and add the reserved marinade. Bring to a simmer whilst stirring in the black parts from the bottom. Add the beef stock, season and bring to the boil. Reduce heat, cover and cook for 1.5 – 2 hr. Season to taste and garnish with parsley.