1. Preheat the oven to 170oC.
2. Coat the beef in the seasoned our. Heat the oil in an ovenproof casserole and brown the beef. Add the onions and garlic and cook for 2-3 minutes. Add all remaining ingredients. Bring to the boil, cover and cook in the preheated oven, for 11⁄2-2 hours.
3. To make the garlic and herb croutons in a small bowl, mix the butter or margarine with the garlic and herbs. Lightly toast one side of the sliced bread. Spread the garlic and herb mixture on the other side and toast until golden.
4. Serve the carbonnade piled into a bowl with croutons and steamed cabbage.
Serves: 4 - 6
Preparation Time: 20 mins
Cooking Time: 2 Hours
675g lean Scotch Beef braising steak, cut into 1.25cm cubes
3 tbsp our, seasoned with black pepper and salt
1 tbsp oil
2 onions, peeled and sliced
1 clove garlic, crushed
1 tbsp tomato purèe
1 tbsp English mustard
300ml brown ale
1 tsp brown sugar
1 bouquet garni
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
Garlic and Herb Croutons
Half a French stick, sliced into 8,
25g butter or margarine,
1-2 cloves garlic,crushed
1 tbsp fresh parsley, chopped