Beef carbonnade with carrot stoemp
1kg casserole beef, cut into cubes
3 tbsp unsalted butter
2 tbsp olive oil
2 large onions, halved and sliced
1 tbsp tomato puree
2 bay leaves
1 tbsp English mustard
1 tbsp brown sugar
400ml dark beer (see Cook's Tip)
300ml beef stock
parsley, chopped
400g potatoes, peeled and quartered
2 large carrots, peeled and chopped
1 tbsp unsalted butter
80ml full fat milk
salt and white pepper
This is a version of the classic
Flemish beef stew recipe. Stoemp
- pronounced 'shtoomp' - is a
Belgian mash.
Preheat oven to 150C.
Put the flour in a large bowl and season. Coat the beef in the flour.
Heat half the butter and half the oil in a large casserole pan over a high heat. Brown the beef in batches then remove with a slotted spoon and set aside.
Reduce the heat to medium-low and add the remaining butter and oil. Add the onions and cook for 10 minutes, stirring, until softened. Stir in the puree, cook for 30 seconds, then stir in the bay leaves, mustard and sugar. Gradually add the beer, stirring constantly, then the stock.
Return the beef to the pan, season and bring to the boil. Cover and cook in the oven for 2 and a half hours, stirring halfway. Check seasoning and add parsley before serving.
To make the stoemp - cook the potatoes and carrots in a pan of salted water until tender. Drain and return the pan to the heat for a few minutes to dry off the vegetables. Add the butter and white pepper and mash coarsely. Add the milk and stir through with a wooden spoon. Check seasoning.
Cook's Tip
Use a good quality beer. We used Orkney Brewery Dark Island beer and it was perfect in this recipe.