Beef Carbonade

Photo: flickr user avlxyz

Ingredients

1 kg beef, topside

salt, pepper

2 tablespoons butter

1 cup beef stock

1 cup red wine

1 cup beer

3 onions, medium

3 slcs bacon

2 cups mushrooms

1 tablespoon cornflour

1 tablespoon parsley, chopped

Preparation

Peel and cut onion into 3cm squares.

Cut bacon into 3cm squares.

Slice mushrooms.

Cut beef into 3cm cubes, season with salt and pepper.

Heat butter in a heavy frypan and saute beef over high heat to brown. Cook in 2 or 3 batches to prevent overcrowding. Transfer meat to a casserole dish.

Add onions, bacon and mushrooms to pan and cook gently 3 minutes to soften. Add wine, beer and stock, bring to the boil and pour over the beef.

Cover and cook for 1 1/2 to 2 hours in oven at 180C/350F until beef is tender.

Pour off liquid into a pan, bring to the boil and thicken with cornflour dissolved in a little cold water. Stir in chopped parsley and pour back over beef.

Serve with baby carrots and potatoes.

Great winter dish