Carbonnade of beef
The Belgians do love their beer so it's unsurprising that their famous beef stew - carbonnade - uses dark ale rather than the red wine of their French neighbours. The beer, combined with slowly fried sliced onions and lardons of bacon, gives the stew a nutty, almost caramelised undertone, while a final splash of red wine vinegar cuts its richness. Reheat gently and serve with buttered pasta, mash or (when in Belgium...) chips. Suitable for freezing; defrost before reheating as above.
Olive oil, bacon, onions, beef, stout (made from malted barley), thyme, bay leaves, red wine vinegar, tomato paste, Dijon mustard, brown sugar, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family