Ingredient:
2 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, sliced
1 garlic clove, crushed
2 tsp light muscovado sugar
1 tbsp plain flour
150 ml (1/4 pint) beef stock
450 ml (3/4 pint) beer or lager
1 tbsp red wine vinegar
1 bouquet garni
Salt and black pepper
½ baguette, cut into 1.25 cm (1/2 in) slices
Dijon mustard, for spreading
Method:
Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat for a few minutes until browned. Lift out with a slotted spoon.
Lower the heat and add the onions, garlic, and sugar. Cook, stirring, for 4 minutes or until browned. Add the flour and cook, stirring, for 1 minute. Add the stock and beer or lager, and bring to a boil, stirring until thickened.
Return the meat to the casserole, add the vinegar and bouquet garni, and season with salt and pepper. Bring back to a boil, cover, and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 2 ½ hours or until the meat is really tender. Remove from the oven, lift out the bouquet garni, and discard. Taste for seasoning.
Increase the oven temperature to 190℃ (170℃ fan, Gas 5) toast the baguette slices, and spread with mustard on one side. Put them, mustard-side up, in the casserole, and baste with sauce.
Return the casserole to the oven, uncovered, for 10 minutes or until the croutes is just crisp. Divide the beef between six serving bowls, topped with the croutes.
2 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, sliced
1 garlic clove, crushed
2 tsp light muscovado sugar
1 tbsp plain flour
150 ml (1/4 pint) beef stock
450 ml (3/4 pint) beer or lager
1 tbsp red wine vinegar
1 bouquet garni
Salt and black pepper
½ baguette, cut into 1.25 cm (1/2 in) slices
Dijon mustard, for spreading
Method:
Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat for a few minutes until browned. Lift out with a slotted spoon.
Lower the heat and add the onions, garlic, and sugar. Cook, stirring, for 4 minutes or until browned. Add the flour and cook, stirring, for 1 minute. Add the stock and beer or lager, and bring to a boil, stirring until thickened.
Return the meat to the casserole, add the vinegar and bouquet garni, and season with salt and pepper. Bring back to a boil, cover, and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 2 ½ hours or until the meat is really tender. Remove from the oven, lift out the bouquet garni, and discard. Taste for seasoning.
Increase the oven temperature to 190℃ (170℃ fan, Gas 5) toast the baguette slices, and spread with mustard on one side. Put them, mustard-side up, in the casserole, and baste with sauce.
Return the casserole to the oven, uncovered, for 10 minutes or until the croutes is just crisp. Divide the beef between six serving bowls, topped with the croutes.
