Carbonnade of Beef

Pre-Heat oven to 170c (325F) Mark 3

Serves 2

• 12 oz Lean Beef (cubed)
• 2 tablespoons oil
• 2 Onions (sliced)
• 2 Cloves Garlic (crushed)
• 4 oz Mushrooms (sliced)
• 2 sticks Celery (chopped)
• ½ pint Brown Ale
• 1 teaspoon Wine Vinegar
• ¼ Beef Stock
• 2 tablespoon Flour
• Salt and Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 teaspoon Cornflour mixed with water to make a paste

Put Flour and seasoning in plastic bag - shake the cubed beef until coated with flour.

Fry Beef in half oil until brown - transfer to casserole dish.

Heat the remaining oil - gently fry the onions, garlic until softened - add mushrooms and celery stir well - then add to the casserole.

Add liquids to casserole - season - add bay leaves

Cover and cook for about 1.1/2 to 2 hours - half way through cooking time add cornflour paste to thicken (if necessary)

Serve with seasonal vegetables or even Crusty Bread

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